ErieShores
Well-Known Member
I have recently brewed a hefe batch using Wyeast 3060. It was in the primary for 14 days and bottled conditioned for two weeks. I have read that,
A) Hefeweizens are best drank young. But how young is young and what is too old?
B) How much of the yeast sitting in the bottom of my bottle do I want in my glass? I was told you want to expel as much into the glass as possible but that seems to go against all hombrew pouring principles.
I'm hoping someone can shed some light on my questions.
A) Hefeweizens are best drank young. But how young is young and what is too old?
B) How much of the yeast sitting in the bottom of my bottle do I want in my glass? I was told you want to expel as much into the glass as possible but that seems to go against all hombrew pouring principles.
I'm hoping someone can shed some light on my questions.