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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > My Hefe is now 4 weeks old, and still in the primary. Now it looks brown..
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Old 01-04-2009, 01:23 PM   #1
RedOctober
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Default My Hefe is now 4 weeks old, and still in the primary. Now it looks brown..

The yeast is on the bottom. Is it ok to keg it as is? How do I get the yest back in without messin it up?


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Old 01-04-2009, 02:24 PM   #2
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I highly doubt all of your yeast is on the bottom. Is it perfectly clear? It should be fine to keg now, and if you're not too careful, you will kick up some yeast when siphoning into the keg. Got any Pics?


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Old 01-04-2009, 03:05 PM   #3
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I usually leave mine in the fermenter for a month and then rack to a keg. It should be fine. I think my Hefes taste the best from 4-7 weeks old. So get drinknin'......
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Old 01-04-2009, 03:28 PM   #4
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Over time, the beer clears and gets darker. There will still be plenty of yeast in solution. What kind of yeast did you use? Unless you used something like WL002 or s-04, there will still be millions of yeast per milliliter.
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Old 01-04-2009, 04:35 PM   #5
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My Heff kit came with S-04.... So do you recommend something else? and if so Why?

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Old 01-04-2009, 04:55 PM   #6
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I'm ashamed to admit it, but I used a dry yeast that was recommended for the kit. Don't flame me, I know the whole idea of Hefe's are the yeast character, but I cannot lie I went dry!
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Old 01-04-2009, 06:26 PM   #7
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Which dry yeast? I used WB-06 and mine turned out tasty.
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Old 01-04-2009, 10:16 PM   #8
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Quote:
Originally Posted by DirkDiggler View Post
Which dry yeast? I used WB-06 and mine turned out tasty.
I used Safbrew WB-06. Optimum temperature: 59-75 F.


but, all say that the liquid strain is best, especially for a hefe
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Old 01-04-2009, 10:23 PM   #9
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Go ahead and bottle or keg it. One month is fine for a hefeweizen.
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Old 01-04-2009, 10:45 PM   #10
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Quote:
Originally Posted by RedOctober View Post
The yeast is on the bottom. Is it ok to keg it as is? How do I get the yest back in without messin it up?
If it is too clear, simply siphon a little yeast into the keg along with the liquid, and shake up the keg from time to time to re-suspend the yeast. Adding a teaspoon of flour also helps preserve the hazy character that many wheat beers are supposed to have.


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