I made a European style wheat beer 2 months ago that's just about gone now. The beer came out really good, although it turned in a 'Session Weizen' when the efficiency was quite poor.
A nice strong clove presence, tart finish, no hop presence -- really a nice beer. The one flaw is that it's clear. Not exactly crystal, but the yeast is just gone.
It was in the primary for ~3 weeks using Wyeast Bavarian Wheat 3638 yeast. Started the temp @62F and ramped to 70F once it finished to clean it up. Straight to keg after that and into the keezer @ 36F.
Any ideas on why the yeast dropped out? My best guess is the keg acted as a secondary.
recipe here
http://hopville.com/recipe/303277/weizen-weissbier-recipes/bavarian-wheat
A nice strong clove presence, tart finish, no hop presence -- really a nice beer. The one flaw is that it's clear. Not exactly crystal, but the yeast is just gone.
It was in the primary for ~3 weeks using Wyeast Bavarian Wheat 3638 yeast. Started the temp @62F and ramped to 70F once it finished to clean it up. Straight to keg after that and into the keezer @ 36F.
Any ideas on why the yeast dropped out? My best guess is the keg acted as a secondary.
recipe here
http://hopville.com/recipe/303277/weizen-weissbier-recipes/bavarian-wheat