Hefe: To secondarty or not to secondary?

[Rottnme]

The title pretty much says it all, what is everyone out there doing and why?

Hefe is not my favorite styles but one that I amy trying to learn to appreciate. I am following Jamils recipe from Brewing Classic Styles using the 3068 yeast with his recommended low fermentation temp. I know that this style should have a yeast haze and I'm wondering what others are doing as far as to secondary or not.

Thanks!

 

[Hammy71]

Wheat beers, especially Hefes, are supposed are supposed to be cloudy. So, no need for a secondary. I too have been following Jamil's advice and fermenting at low temps for my wheat beers. Came out fine....

 

[Bob]

Like Hammy, I fail to see the point. Leave it in the primary for a week or so after the vigorous ferment is complete, then package.

Cheers,

Bob

 

[extra_medium]

Hefes should be drank when they are fresh. I have it at 64 for five days or two days after vigorous activity completes, then I shake or swirl the fermenter, ramp it up to 72 to increase the yeast's activity and let them clean up all of their byproducts for about 3 to 5 days. then I crash it down to 32 for 2 to 3 days. package and serve ASAP.

 

[bucfanmike]

agree.. counterproductive to secondary hefe