Raisoshi
Well-Known Member
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.
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.