GLoBaLReBeL
Well-Known Member
I am going to begin my 2nd batch of beer and decided on doing a Wheat beer. From what I've been reading, everyone is telling me to leave the beer in the primary for the fermentation and the conditioning, only bottling after the gravity has remained constant for 2 reading over 3 days. But, the only thing I feel is that if I do this, there will be to much cloudiness in the beer.
I have always though that it was a good idea to move the beer from the primary to get it away from the trub and all the extras at the top, into a secondary, and here I could cold shock it at 50F for a week and then rack it again into the bottling bucket and add the sugar and bottle.
I love wheat beers, I truly love frankenskoner (sp), and blue moon (yes, i know). I don't prefer the pyramid Hef's though, cause the flavor isn't as strong as i would like. I just want to make sure that this batch comes out tasty.
I'm using the Bavarian Wheat from NothernBrewery . .
Bavarian Hefe Weizen - Extract Kit
OG: 1049 / Ready: 6 weeks
Extremely popular in its homeland of southern Germany, Weizenbier (wheat beer) is now being enjoyed all over the world. Medium-bodied, refreshing, and tolerant of high fermentation temperatures, weizen is a fantastic summer brew. Northern Brewer's Hefe-Weizen is 100% traditionalcloudy, tart, a bit sour, with a phenolic and banana-clove character imparted by the yeast. To serve authentically, "mit hefe" (with yeast), pour almost all the beer into a tall glass, swirl the bottle, and add the rest.
Ingredients :
Ferms
6 lbs. Wheat Malt Syrup
1 lbs. Wheat Dry Malt Extract
Boil Additions
1 oz. Sterling (60 min)
Yeast
Wyeast #3333 German Wheat Yeast. Optimum temperature: 63-75° F.
Any input would be appreciated, as I truly want this to be a delicious beer!
I have always though that it was a good idea to move the beer from the primary to get it away from the trub and all the extras at the top, into a secondary, and here I could cold shock it at 50F for a week and then rack it again into the bottling bucket and add the sugar and bottle.
I love wheat beers, I truly love frankenskoner (sp), and blue moon (yes, i know). I don't prefer the pyramid Hef's though, cause the flavor isn't as strong as i would like. I just want to make sure that this batch comes out tasty.
I'm using the Bavarian Wheat from NothernBrewery . .
Bavarian Hefe Weizen - Extract Kit
OG: 1049 / Ready: 6 weeks
Extremely popular in its homeland of southern Germany, Weizenbier (wheat beer) is now being enjoyed all over the world. Medium-bodied, refreshing, and tolerant of high fermentation temperatures, weizen is a fantastic summer brew. Northern Brewer's Hefe-Weizen is 100% traditionalcloudy, tart, a bit sour, with a phenolic and banana-clove character imparted by the yeast. To serve authentically, "mit hefe" (with yeast), pour almost all the beer into a tall glass, swirl the bottle, and add the rest.
Ingredients :
Ferms
6 lbs. Wheat Malt Syrup
1 lbs. Wheat Dry Malt Extract
Boil Additions
1 oz. Sterling (60 min)
Yeast
Wyeast #3333 German Wheat Yeast. Optimum temperature: 63-75° F.
Any input would be appreciated, as I truly want this to be a delicious beer!