Bottle Conditioning Weisenbeir

[simzy]

I jsut cracked open a bottle from my first batch (weisenbeir), and after weeks filled with anticipation I can finally say that my beer is awesome, and actually tastes much better than I expected . My beer has only been conditioning for one week, and seems to be well carbonated. Should I let the beer set for the rest of the three weeks, or should I go ahed and throw them in the ice box? I thought I read a thread that said weisn beers mature a little quicker then other beers, but is one week long enough, or am I jumping the gun?

The info and support I've gotten from this site over the last few weeks has been a big help, thanks everyone.

 

[loopmd]

If you like 'em, drink 'em. That's my thought. I usually put only a few in the fridge at a time so they continue to age and I can tell the subtle differences. If you put the whole shebang in the fridge, they will all stop "conditioning" due to the temp.

That is, unless you plan on drinking them all this weekend. :rockin:


loop

 

[homebrewer_99]

In all cases, once you brew has attained the carbonation level you desire it is time to place them in the fridge to retard the process and render the yeast dormant.

 

[Walker]

i disagree.

if you primed it right, there is no need to retard the fermentation. it will stop conditioning on it's own and the carbonation level will plateau.

plus, what if you want to age the beer for 6 months before you drink it (like a burly stout or something)? I can't spare the fridge space to house 2 cases of beer for half a year.

 

[simzy]

Was I right in thinking that weisen beers mature faster than other beers, or did I just make that up to justify opening my beer two weeks early?

 

[cweston]

I agree with Walker about the not putting them in the fridge think.

As far weizens maturing faster than other styles, I think it's true. That doesn't mean they'll be ready after a week in the bottle, but I'd say they're at their best about 5-8 weeks after brewday, while most other brews of comparable gravity aren't at their best until about 2-3 motnhs after brewday or more.

 

[homebrewer_99]

i disagree.

if you primed it right, there is no need to retard the fermentation. it will stop conditioning on it's own and the carbonation level will plateau.

plus, what if you want to age the beer for 6 months before you drink it (like a burly stout or something)? I can't spare the fridge space to house 2 cases of beer for half a year.

I agree with you on my misuse of the "absolute" - "in all cases"... I also agree with you on the "if" part.

If the beer has fermented out all the way then I agree refridgeration is not necessary.

If a brewer doesn't use a hydrometer and bottles too soon then primes (or overprimes) they have to retard the process, right? If a brewer wants to stop the process at the high end of the range style then they have to place the brews in the fridge to retard the process.

If your brews OG is on the high end of the range for the style and want the FG to end at the high end of the range then you have to stop it. If you brew at the high end of the OG and your FG is at the low end then your brew will end up drier than expected/wanted.

I agree with you on the other points too, I have brews that have never been in the fridge. I know those have fermented out all the way.

Knowing your gravities is the key. One reason why I always use a hydrometer.

And...I know not everyone can have 2 beer fridges, but I do.