cee3
Well-Known Member
I usually let my beers sit in fermenters for several weeks and reyeast when bottling. I'm planning my first wheat beer (leaning towards a dunkelweizen) and would like some advice on how to proceed. I generally do the main fermentation with a liquid yeast and bottle with a dry (US-05 or Nottingham).
I'm thinking that since the yeast is an important part of the finished product that I may not want to bottle with a different yeast. Should I keep the primary fermentation shorter and not reyeast? or if I let the fermentation go longer should I bottle with dry wheat strain?
I'm thinking that since the yeast is an important part of the finished product that I may not want to bottle with a different yeast. Should I keep the primary fermentation shorter and not reyeast? or if I let the fermentation go longer should I bottle with dry wheat strain?