jonalexdeval
Well-Known Member
I have a bavarian hefeweizen (6 lbs. liquid, 1 lbs. dry malt extract) w/ Wyeast 3068 pitched at primary... it's been fermenting in primary for about a week now. I'm going to let it go about two weeks in primary.
I have heard that, in order to get the authentic German hefe taste, you need to pitch a second yeast either at secondary or at bottling time. I have a dry yeast (Safbrew WB-06) sitting around... could I pitching this right into the secondary and let it go for a few more days before bottling? Or should I use a lager yeast? What kind? And how would one pitch yeast at bottling if one wanted to do that?
Thanks
I have heard that, in order to get the authentic German hefe taste, you need to pitch a second yeast either at secondary or at bottling time. I have a dry yeast (Safbrew WB-06) sitting around... could I pitching this right into the secondary and let it go for a few more days before bottling? Or should I use a lager yeast? What kind? And how would one pitch yeast at bottling if one wanted to do that?
Thanks