New Moon?

[Stiffy]

I'm trying to make a Blue Moon clone using a recipe I found here. The first batch went well, but I didn't crack the coriander and that made me nervous enough to make an identical batch a week latrer with cracked coriander. The only other difference between the two was the yeast. The first used Wyeast Belgian Wheat beer and the second used Wyeast Belgian Wit Beer. I got good color and flavor out of the first batch, but it seems to have dryed out quite a bit in the keg. I still like it and it's crisp and refreshing, but not what I was going for. The yeast didn't seem to give the flavors I wanted to begin with either.

As for the title of the post, the second batch is ready for the keg today and when I went into the temp controlled closet where both batches were fermented, (68 degrees F) I found a carboy full of beer so clear it would make a lager cellar proud. The color is good and theres nothing funky growing on it. I haven't tasted it yet as I'll be kegging later this evening and don't want to expose it to O2 just yet.

Which finally brings me to my question. Should I bottle it in its beautifully clear form and call it "New Moon" or should I stir up the yeast a bit and get it cloudy again like it should be? I figure it will just settle in the keg again if I stir it up, correct?

Thanks for any wisdom you can instill in me,
Stiffy

 

[Sailingeric]

Go with New Moon! Even though you are trying clone a beer, coming up close but still a little different is good.. and stirring would be bad, it would just settle out again over time.

 

[andy6026]

Another vote for do not stir.

 

[Brew_G]

Just bottle it as is...no mucking about!

 

[Stiffy]

Thanks for the input. New moon it is! Going in the keg clear as a lager. I'm excited to taste it now. Come on, Come on carb up darn you!

 

[Cider123]

That's what happens with wits. I'm curious how long you had it in the bucket. Generally wits are drank fresh. I find that 1-2 weeks in primary with 3944 is plenty. Carb quickly and start drinking.

After a while the cloudiness of the wits start to settle out and the flavor changes. In my mind it doesn't make it worse, just different.

 

[Stiffy]

It was in primary for 2 weeks and secondary for 2 weeks. Is that too long? It's under pressure in the keg now. My first attempt with wheat beer yeast (3942 I think) and it stayed cloudy. It has changed in the keg. It dried out considerably. This one finished at 1.008 (I'll get back with og). The sample I pulled tasted very good, just not what I expected.

So, next time, shorter fermentation? This was my first attempt at wit.

Thanks,
Stiffy