TurboBrew
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- Dec 27, 2007
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The gravity of my belgian wit is now at 1.010 at 72F. So with reasonable confidence, I can say that it's done fermenting. I know you're supposed to drink hefeweizens young and clarity isn't an issue with a wit but considering the coriander and the orange peel, should I age it? And if so, should I keep it in the primary or in the secondary? Or should I just slap this b**** in the keg and start drinking it. It already tastes pretty good
Just looking for some feedback from those with more experience than I.
Just looking for some feedback from those with more experience than I.