larsen67
Member
OK, I bottled my first wheat (an American wheat) 2 weeks ago. In looking at the bottles yesterday I noticed that they are looking very clear, but there is a larger than usual amount of sediment on the bottom of the bottle (it is not very compact either).
Now I am used to wheats being "cloudy" with yeast when served, but I am unsure how to pour these.
Should I "swirl" it prior to pouring? Should I pour most of it and "swirl" at the end? Should I just pour the whole thing into the glass? Is there some of the sediment that I want (the good cloudy yeast) and some I don't want (mini-trub)?
What are the thoughs on the best way to pour?
Now I am used to wheats being "cloudy" with yeast when served, but I am unsure how to pour these.
Should I "swirl" it prior to pouring? Should I pour most of it and "swirl" at the end? Should I just pour the whole thing into the glass? Is there some of the sediment that I want (the good cloudy yeast) and some I don't want (mini-trub)?
What are the thoughs on the best way to pour?