American Wheat conditioning

[Raisoshi]

I know it's a common saying "wheat beers are best consumed young" and actually agree with that for Hefeweizens, but I always assumed it was because of the yeast and the esters changing negatively with time.

I usually cold condition my beers after secondary(2-3 days after FG is reached) for at least a month in the keg, otherwise it usually tastes green.

I brewed a 1.043 22 IBUs American Wheat yesterday and was thinking whether cold conditioning for a month before consuming is worth it, or is the wheat itselff the reason hefeweizens are best consumed fresh? It had 40% wheat and is fermenting with a wlp001 equivalent from a lab here in Brazil.

 

[chickypad]

IMO they don't gain anything by aging and taste best fresh. I'm usually drinking my American wheats by 2.5 to 3 wks.

 

[Raisoshi]

IMO they don't gain anything by aging and taste best fresh. I'm usually drinking my American wheats by 2.5 to 3 wks.

Cool, thanks. Am I right to assume it's alright to fine with gelatin?

 

[beskone]

You could, but there's really no point. Wheat beers are cloudy, and even gelatin won't clear them so just skip it and enjoy!.

Cool, thanks. Am I right to assume it's alright to fine with gelatin?

 

[chickypad]

I agree I sort of expect my wheats to be cloudy, unless you're going for an Americanized krystal weizen style I guess. I never use gelatin myself so can't really comment how it would change the beer other than clarity.

 

[Brew_G]

You could, but there's really no point. Wheat beers are cloudy, and even gelatin won't clear them so just skip it and enjoy!.

I think it's a matter of preference.

American wheat beers can be fairly clear (e.g. Oberon). I've got one in bottles now that is quite clear - probably the clearest beer I brewed before starting to use gelatin. Grain bill was over 50% wheat and it's nice and crisp!

 

[Raisoshi]

I see, I think I'm going to use the gelatin, to avoid the muddy pints in the keg if anything.

This was my first time using a false bottom and the wort was really clear even if it had wheat in it, I think I want that.

 

[Talgrath]

Keep in mind that wheat beers are meant to be cloudy, they have lots of protein (aka gluten) in them and when you cold crash or fine them you're losing a bit of that flavor. If the wheat beer ain't cloudy, it ain't a good wheat beer, in my opinion.