ericbw
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I have been doing everything for 4 weeks in primary. On some of them, it seems like the last 2 weeks is when it starts to look like beer, and the last week really clears. So that schedule seems to work ok. But...
With an American wheat beer, which doesn't need to clear as much, how short could the primary fermentation be? Assume the ambient temp is about 63 degrees, and I have been using US-05. Would 2 weeks in primary be enough before bottling (then usually 2 weeks conditioning at room or cellar temp and then refrigerator for 3-7 days)?
I have heard people talk about 3 weeks for a wheat, but I think they usually are using a German yeast for the usual flavors. I also think they are kegging. Short fermentations seem to taste like... homemade beer. Does hefe yeast mask the young flavor? Any ideas?
With an American wheat beer, which doesn't need to clear as much, how short could the primary fermentation be? Assume the ambient temp is about 63 degrees, and I have been using US-05. Would 2 weeks in primary be enough before bottling (then usually 2 weeks conditioning at room or cellar temp and then refrigerator for 3-7 days)?
I have heard people talk about 3 weeks for a wheat, but I think they usually are using a German yeast for the usual flavors. I also think they are kegging. Short fermentations seem to taste like... homemade beer. Does hefe yeast mask the young flavor? Any ideas?