fuchspelz
New Member
Hi all,
New brewer here, but have a question about wheat beers in general.
As a side note, I have seen that wheats and IPAs are generally thought to be better when they are fresher. For the IPAs it has been explained that has to do with the hop flavor dissipating the longer the brew sits, but I have not seen an explanation for wheats. Any thoughts on this? What are we gauging the freshness by?
As for my actual question: I brewed a dunkelweizen over the weekend that ended up with an OG of 1.059 and I pitched a starter of WLP300. It has been fermenting for 72 hours and the krausen fell overnight. I took a gravity reading this morning and it is sitting at 1.016. I plan to check the gravity again tomorrow to see if there is any change. For a wheat beer, how long should I wait after reaching a terminal gravity? I have an opportunity to bottle tomorrow or the next day (if the gravity holds steady), but then won't have another opportunity until next weekend. This would result in an extra ten days sitting in the primary and a total of 15 days in the fermentor.
Is it likely that the ten days will make any difference in the flavor (for better or for worse)? I am leaning towards leaving it to sit, but wanted to get some opinions on this specific case.
Thanks for any input!
New brewer here, but have a question about wheat beers in general.
As a side note, I have seen that wheats and IPAs are generally thought to be better when they are fresher. For the IPAs it has been explained that has to do with the hop flavor dissipating the longer the brew sits, but I have not seen an explanation for wheats. Any thoughts on this? What are we gauging the freshness by?
As for my actual question: I brewed a dunkelweizen over the weekend that ended up with an OG of 1.059 and I pitched a starter of WLP300. It has been fermenting for 72 hours and the krausen fell overnight. I took a gravity reading this morning and it is sitting at 1.016. I plan to check the gravity again tomorrow to see if there is any change. For a wheat beer, how long should I wait after reaching a terminal gravity? I have an opportunity to bottle tomorrow or the next day (if the gravity holds steady), but then won't have another opportunity until next weekend. This would result in an extra ten days sitting in the primary and a total of 15 days in the fermentor.
Is it likely that the ten days will make any difference in the flavor (for better or for worse)? I am leaning towards leaving it to sit, but wanted to get some opinions on this specific case.
Thanks for any input!