LeapingLamb
Well-Known Member
- Joined
- Jun 15, 2013
- Messages
- 46
- Reaction score
- 2
Hi all,
This is my first post on this forum but I've gained a lot of knowledge from just reading the articles and forum posts. This forum has become my go to brewing resource .
So far I have brewed and bottled:
- Octoberfest
- Honey Wheat
- 2x hefeweizen carbonated with krausen and decocted (a little overcarbed but delicious)
- a decoction cream ale carbonated using wyeast 3068 hefeweizen yeast and krausen form the cream ale (man is that ever delicious, tastes like a hefeweizen but not really) if anyone wants the recipe for taht one let me know and I'll post it
- currently i am fermenting a belgian wit (I like wheat a lot )
So here is my question. I was allowed to brew another batch as the weather will be turning (I just brewed this past weekend). I am ready to rack my belgian wit to my secondary carboy.
Now I am thinking about making a Wheat wine and since I am cheap I figured I could just use the belgian wit that is currently fermenting i.e. rack the wheat wine onto the yeast cake.
Now here is my question:
should I leave the belgian wit in the primary until I am ready to add the wheat wine
or
should I rack the belgian wit to the secondary and save the sludge in jars? I need a 2L started for the wheat wine so I would have to find a lot of jars and the fridge is already pretty full.
Since the belgian wit has only been fermenting for 3 days is it going to be fine if I leave it until the weekend (another 4 days) or should it come off the yeast cake sooner rather than later?
If you guys have any input on this let me know.
Cheers
This is my first post on this forum but I've gained a lot of knowledge from just reading the articles and forum posts. This forum has become my go to brewing resource .
So far I have brewed and bottled:
- Octoberfest
- Honey Wheat
- 2x hefeweizen carbonated with krausen and decocted (a little overcarbed but delicious)
- a decoction cream ale carbonated using wyeast 3068 hefeweizen yeast and krausen form the cream ale (man is that ever delicious, tastes like a hefeweizen but not really) if anyone wants the recipe for taht one let me know and I'll post it
- currently i am fermenting a belgian wit (I like wheat a lot )
So here is my question. I was allowed to brew another batch as the weather will be turning (I just brewed this past weekend). I am ready to rack my belgian wit to my secondary carboy.
Now I am thinking about making a Wheat wine and since I am cheap I figured I could just use the belgian wit that is currently fermenting i.e. rack the wheat wine onto the yeast cake.
Now here is my question:
should I leave the belgian wit in the primary until I am ready to add the wheat wine
or
should I rack the belgian wit to the secondary and save the sludge in jars? I need a 2L started for the wheat wine so I would have to find a lot of jars and the fridge is already pretty full.
Since the belgian wit has only been fermenting for 3 days is it going to be fine if I leave it until the weekend (another 4 days) or should it come off the yeast cake sooner rather than later?
If you guys have any input on this let me know.
Cheers