Hefeweizen Recipe + Danstar Munich - When to bottle / keg?

[Snotpoodle]

Hi,

Have a 25L batch of Hefeweizen in the fermenter, OF 1.050, FG, 1010 atm, fermentation stopped a few days ago, so its really just sitting in primary (currently 10 days from brew day).

I pitched Munich yeast, fermentation was insane, and done in 3 days, it was spitting out yeast that was clogging the airlock, had to clean it out several times with vodka.

Question is:

How much longer should i leave it on the yeast cake, or can i just bottle it up tonight? (i kept some wort for carbing, don't worry, I won't be adding sugar ye germans).

i fermented low at 14C (57F) for all but the last two days, and let it come up to 17C (62) naturally, where it is now.

Can i bottle this bad boy, or will it benefit from more time on the yeast?

(Was a 50/50 pilsner + wheat grain bill)

 

[cvstrat]

Bottle it up now. Hefe's taste better younger, and bottling now will capture more of the suspended yeast which will be beneficial to your brews come pouring time. I typically aim for 10 days from pitching the yeast to sealing up the last bottle.

 

[pericles]

If active fermentation ceased 7 days ago, and it's a wheat-beer (which is permitted to be cloudy,) there's no reason you can't keg/bottle today.

 

[Snotpoodle]

thanks lads, I'll bottle the bad boy up.

 

[Poobah58]

What's the rush? Let the yeast do their job. Even though you don't see activity they are still 'cleaning' up after themselves. Minimum 2 weeks in fermenter before bottling.

 

[Snotpoodle]

Cleaning up after what? Remember its a hefeweizen, I want the yeast phenols and esters, i want the cloudiness, i want raw yeast and wheat flavours.

I'm bottling, but thanks for your point of view.

 

[Poobah58]

It's you beer but IMHO no beer is ready to bottle after 4-5 days!

 

[Snotpoodle]

from pitching to bottling was exactly 2 weeks, to the hour.