bottling wit

[PicklesTheDrummer]

I have some Belgian style witbier in its 2nd week of fermenting and will be bottling soon. in the past brews that I have bottled people have said to avoid the settlement at the bottom of the bottle for clarity and what not...but almost all the wheat beer I drink is unfiltered and you swirl the bottom to mix the yeast into your glass. should I avoid this settlement or mix it into my glasses when I pour it?

 

[HexKrak]

I think the sediment in your wheat beer is mostly wheat, and not as much yeast. when I took a sample from my wit yesterday there was plenty of stuff still in suspension, but I guess if you've let it sit long enough for it to clear maybe you should suck a bit off the top of the cake. Maybe someone else will have a more scientific answer for you.

 

[theonetrueruss]

Assuming you used a wit style yeast, and of course wheat in the grain bill, there should be plenty of wheat/yeast etc still in suspension when you bottle to have enough sediment in the bottle after conditioning. I wouldn't cold crash or anything like that before bottling.

 

[malkore]

Assuming you used a wit style yeast, and of course wheat in the grain bill, there should be plenty of wheat/yeast etc still in suspension when you bottle to have enough sediment in the bottle after conditioning. I wouldn't cold crash or anything like that before bottling.

+1

a belgian wit needs wit yeast, and no secondary, to get the right appearance in the finished beer.

White wheat malt, ideally.