NHAnimator
Active Member
In reading the style guide for German wheats, it states "A beer mit hefe is also cloudy from suspended yeast sediment (which should be roused before drinking)".
The honey weizen I just opened had a noticeable amount of yeast left on the bottom of the bottle which required a swish of water to dislodge after the bottle had been emptied.
1. Is this typical?
2. Should the bottle be 'rolled' or otherwise moved about to loosen this yeast?
The only other wheat I made did not have this amount of yeast left over. And for the record, this beer was in primary for 3 weeks (don't ask), and then racked to secondary for 2 before being bottled for the last 3.
This was a 5-gal extract kit.
Thanks,
NHAnimator
The honey weizen I just opened had a noticeable amount of yeast left on the bottom of the bottle which required a swish of water to dislodge after the bottle had been emptied.
1. Is this typical?
2. Should the bottle be 'rolled' or otherwise moved about to loosen this yeast?
The only other wheat I made did not have this amount of yeast left over. And for the record, this beer was in primary for 3 weeks (don't ask), and then racked to secondary for 2 before being bottled for the last 3.
This was a 5-gal extract kit.
Thanks,
NHAnimator