How long is the recommend fermentation process for Bavarian Hefeweizen? Should it go through secondary fermentation? Once bottled should it be stored at room temp or under refrigeration? I have heard hefeweizen are best consumed young? Thanks for any advice I am a newbie to home brewing.
hefeweizen brew
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ArcaneXor
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Howdy, Hog!
In my opinion, to make the best Hefeweizen, ferment it at a relatively cool (<66 degrees F) but steady temperature with a good liquid yeast culture for about two weeks, then bottle and enjoy as soon as it is carbonated. Take a hydrometer reading prior to bottling to ensure proper attenuation.
In my opinion, to make the best Hefeweizen, ferment it at a relatively cool (<66 degrees F) but steady temperature with a good liquid yeast culture for about two weeks, then bottle and enjoy as soon as it is carbonated. Take a hydrometer reading prior to bottling to ensure proper attenuation.
hefe is my favorite beer. i brew it, ferment it for 11 days, keg, carb, and drink. doesn't really need 11 days, but that's what i started doing years ago, and it works 
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