WarBac
Well-Known Member
Any point in cold crashing an American wheat beer before kegging?
Cold crash a hefe?
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Punx Clever
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Are you making a hefe or a wheat beer? Wheat beer, sure. Hefe? no.
eobie
Well-Known Member
davis119 said:
Hefeweizens are hazy. American wheat should be clear. OP yeast did you use? Cal Ale Yeast? If so cold crash.
WarBac
Well-Known Member
Wyeast Kolsch.
eobie
Well-Known Member
Crash it.
eobie
Well-Known Member
bobbrews said:
He's using a kolsh yeast. He said this is an American wheat, not a Hefeweizen.
eobie
Well-Known Member
bobbrews said:
I agree.
TarheelBrew13
Well-Known Member
No offense to bobbrews but I can see a time when you would cold crash a hefe. If you know the final concentration of yeast you want in your hefe, you could use cold crashing to reduce the amount of yeast in solution.
Commercial breweries typically have an ideal concentration of yeast which they want in their hefe's. However, in commercial breweries this is commonly achieved by filtration. It could be achieved also by cold crashing but this would need a somewhat sophisticated setup. You would need to be able to accurately control you internal beer temperature and you would need to be able to do cell counts via a microscope and hemocytometer.
You may be able to find a chart online similar to a phase chart for materials but developing your own procedure with the use of analytical tools would be the best way to go. Good luck with your wheat beer.
Commercial breweries typically have an ideal concentration of yeast which they want in their hefe's. However, in commercial breweries this is commonly achieved by filtration. It could be achieved also by cold crashing but this would need a somewhat sophisticated setup. You would need to be able to accurately control you internal beer temperature and you would need to be able to do cell counts via a microscope and hemocytometer.
You may be able to find a chart online similar to a phase chart for materials but developing your own procedure with the use of analytical tools would be the best way to go. Good luck with your wheat beer.
There are other ways to reduce the amount of yeast in commercial hefes (if that even is a common practice though I doubt it). Either way, I don't think that cooling hectalitres of beer to sub 40F would do anything good for a hefe. And filtration is done, to some extent, for every beer style... but it is certainly a main focus in regard to Kristalweizens... not so much Hefes.
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