MoveMaine
Member
- Joined
- Dec 26, 2014
- Messages
- 24
- Reaction score
- 0
I'm at the 2 week mark for fermentation of a Bavarian Hefeweizen.
BSG's Bavarian Hef extract kit:
My gravity's at 1.012 (1.010 being the goal), but I still have a lot of crud floating on the top.
Which leads to my question(s):
BSG's Bavarian Hef extract kit:
- 2 x 3.3 lb cans Wheat LME
- 1 oz German Hallertau hops
- 11.5 g Fermentis WB-06
My gravity's at 1.012 (1.010 being the goal), but I still have a lot of crud floating on the top.
Which leads to my question(s):
- How do you balance all the variables to determine when fermentation is complete? Between gravity and clarity...who wins?
- The beer is tangy/sour, which I read means it still has a lot of yeast - is this correct? (I read if it was vinegary, then it might be due to a bacterial infection - but it's not vinegary). Will the sour flavor subside?
- When I reach final gravity 3 consecutive days, but I still have crud, do I let it sit longer?
- When should I cold crash & for how long?