Had a quick question over my hefeweizen I just bottled.
It was in primary for a few days longer than planned (planned to bottle after 1.5 weeks but did in 2 weeks, not a huge difference really) and in the course of the last week went from stereotypical hefeweizen to am almost krystalweizen look. Not perfectly clear but easily one of my most clear batches.
Normally I would just chalk it up to an accidental win and go from there but it also seemed to have lost a good deal of its hefe flavour and more importantly, aroma. I would say roughly 40% less.
I ended up swirling it gently to rouse yeast and proteins back into the beer before transferring to the bottling bucket and the majority of the flavour and aroma returned.
I'm curious if this is a regular thing to happen to hefeweizen or no?
Recipe:
5 gallon extract
3kg bavarian wheat DME (60/40)
Wyeast 3638
1 cup priming dextrose
OG: 1.064
FG: 1.012
Est abv: 6.83
It was in primary for a few days longer than planned (planned to bottle after 1.5 weeks but did in 2 weeks, not a huge difference really) and in the course of the last week went from stereotypical hefeweizen to am almost krystalweizen look. Not perfectly clear but easily one of my most clear batches.
Normally I would just chalk it up to an accidental win and go from there but it also seemed to have lost a good deal of its hefe flavour and more importantly, aroma. I would say roughly 40% less.
I ended up swirling it gently to rouse yeast and proteins back into the beer before transferring to the bottling bucket and the majority of the flavour and aroma returned.
I'm curious if this is a regular thing to happen to hefeweizen or no?
Recipe:
5 gallon extract
3kg bavarian wheat DME (60/40)
Wyeast 3638
1 cup priming dextrose
OG: 1.064
FG: 1.012
Est abv: 6.83