I'm about to keg a wheat beer which is more like a wit than anything else. I just started thinking about what will happen to the yeast during the transfer.
So we transfer to get beer off of trub. On the other hand, there is a lot of yeast in trub, and we want yeast in cloudy wheat beers. So is this something to consider when kegging, or do I just do what I always do, counting on whatever yeast is suspended in the beer to do the job?
If I rouse the yeast in the fermenter, I'll also be rousing hop particles I don't want in the finished beer, and it also makes me wonder why I wouldn't just serve from the fermenter if holding onto some of the precipitated yeast was a good idea.
In my case, I can't serve from the fermenter because I use fat 6-gallon kegs that won't go in the keezer, but I could get a tall 6-gallon Torpedo just for wheat. I don't know how long it takes for trub to ruin beer, though.
On my next batch, I plan to take a suggestion offered here. Someone said dumping a tablespoon of flour in the boil would preserve the cloudiness.
So we transfer to get beer off of trub. On the other hand, there is a lot of yeast in trub, and we want yeast in cloudy wheat beers. So is this something to consider when kegging, or do I just do what I always do, counting on whatever yeast is suspended in the beer to do the job?
If I rouse the yeast in the fermenter, I'll also be rousing hop particles I don't want in the finished beer, and it also makes me wonder why I wouldn't just serve from the fermenter if holding onto some of the precipitated yeast was a good idea.
In my case, I can't serve from the fermenter because I use fat 6-gallon kegs that won't go in the keezer, but I could get a tall 6-gallon Torpedo just for wheat. I don't know how long it takes for trub to ruin beer, though.
On my next batch, I plan to take a suggestion offered here. Someone said dumping a tablespoon of flour in the boil would preserve the cloudiness.
