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Old 12-22-2008, 05:54 PM   #1
DNW
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Hi,

I just starting testing my first ever batch of beer, an extract kit of "Bavarian Hefe Weizen" from Northern Brewer with liquid yeast and corn suger for priming. I left it in the primary for three weeks and it's been in the bottle for just over two weeks. It's carbonated and tastes pretty good, but there is no yeast on the bottom of any of the 5 bottles I've opened so far although it is slightly cloudy.

I'm wondering if I did something wrong in the process. As I said, I left it in the primary for 3 weeks, then I racked it to a bottling bucket leaving all the sediment/traub/yeast on the bottom. I DID wonder how there would be yeast in the bottle if I left it all behind, but thought that maybe there would still be enough in suspension and that THAT was what would fall out during bottle conditioning/carbonization.

The long and short of it is that I'm pleased with the result, but wonder if it could have been even better.



 
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Old 12-22-2008, 05:58 PM   #2
Evan!
 
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hefe yeasts strains are notorious for having poor flocculation, which is one of the reasons (the other being all the wheat) that they stay cloudy. You don't need a yeast cake in each bottle, it's not really going to make or break it.


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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 12-23-2008, 01:02 PM   #3
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Ok, thanks for the info. It's what I though but wanted to be sure.

 
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Old 12-23-2008, 02:14 PM   #4
homebrewer_99
 
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Is the beer still cloudy? If so, then there's enough yeast in it.
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