Kegging Wheat Beer

[rimfire]

Corny kegged a wit bier, 10 days primary, 10 days secondary (as opposed to 14/14 for my amber ale). Did not get much head after 10-14 days force carbing (compared to my amber ale). Do you not get that head kegging vs. bottling a wheat? How do I improve the head and body/texture when kegging?

 

[mikefranciotti]

I'm very new with brewing but 20 days of fermentation seems extremely short. Is there a reason you moved out of the primary after only 10 days? I know my method may be a bit overkill but I like to leave it in the primary for a month, bottle it and then maybe same one or two but leave the rest for at LEAST another month before enjoying.

 

[A4J]

what was your recipe? head, body and texture are a product of the recipe and not accomplished through kegging.

What psi did you force-carb at? Serving pressure?

 

[rimfire]

I'm very new with brewing but 20 days of fermentation seems extremely short. Is there a reason you moved out of the primary after only 10 days? I know my method may be a bit overkill but I like to leave it in the primary for a month, bottle it and then maybe same one or two but leave the rest for at LEAST another month before enjoying.

I read that many use the 1-2-3 method as standard (1 week primary, 2 week secondary, 3 week bottle condition). I have also read that wheat beers don't improve with age, are intended to be consumed fresh. Some skip the secondary step altogether.

 

[rimfire]

what was your recipe? head, body and texture are a product of the recipe and not accomplished through kegging.

What psi did you force-carb at? Serving pressure?

6 lbs canadian wheat extract
1 lb corn sugar
0.25 lbs carfoam malt
1 oz Golding
0.5 oz Saaz
0.75 oz Ground Coriander
0.25 oz Sweet Orange Peel
Belgian Wit Ale Yeast (liquid)
Force Carbed 5-10 days at 12 psi (rolled the kegs gently a few times)
Served at 12 psi about 38 degress
Definately improved in the keg with age, but still not much in the way of a creamy head - or head at all (1/2 inch from a direct pour that quickly dissipates)
My amber ale has a nice stable head using the same psi, etc.

 

[mikefranciotti]

Some skip the secondary step altogether.

Yea I've seen that across the board. I've never used a secondary and don't plan on it.

I figure after hearing/reading everyones advice saying relax and everything works out over time, as long as you're a patient person, leaving it in the primary longer will only make the beer better.

Month in the primary and a month in the bottle works for me. I just had a bottle of a Nut Brown Ale I brewed back in March and holy lord it was delicious!