Hey, just finished fermenting a hefe at around 17 deg C. All in primary. It's remarkably clear. Should I give it a bit of a wiggle to encourage the yeast to re-suspend before I bottle it? I haven't opened the fermenter since i pitched and so can't comment on taste or FG. The only potential cause of high flocculation might be the high OG (around 1.06 ...). Simple all grain method 65% wheat, balance pils. And lightly and nobly hopped.
I prefer to be true to style and drink a cloudy hefe not a clear wheat beer. I used Lallemand Munich, closely followed rehydration instructions per their website and got vigorous fermentation going in half a day. Should also note that I split a few litres into a small fermenter and used some WPL380 that I harvested from a previous batch ... just curious to test out flavour difference. And in another small fermenter I added another few litres richer in break material (the dregs of the hot-cubed wort) as a means of assessing the relative impact of trub on final flavour. I share all this to note the following: all three vessels are similarly clear.
I prefer to be true to style and drink a cloudy hefe not a clear wheat beer. I used Lallemand Munich, closely followed rehydration instructions per their website and got vigorous fermentation going in half a day. Should also note that I split a few litres into a small fermenter and used some WPL380 that I harvested from a previous batch ... just curious to test out flavour difference. And in another small fermenter I added another few litres richer in break material (the dregs of the hot-cubed wort) as a means of assessing the relative impact of trub on final flavour. I share all this to note the following: all three vessels are similarly clear.
