Cc Temp For Weizen

[Hogan]

Hi all.

Just finished the ferment stage of my first German Weizen.

Ray Daniels in his book 'DGB' says that the best temp for cold conditioning wheat beer is between 4c & 8c. All CCing info on other ales I have brewed says to keep it as low to 0c as possible.

Anyone tell me why the this beer should be CC'd at the higher temp?


Cheers, Hogan.

 

[Adamt]

I'd hazard a guess and say they were after a product not as clear in appearance than other ales; as a weizen is meant to be hazy.

Lower temperatures drops more solute out of the solution and hence clears the beer more.

 

[tangent]

IMO don't cc at all, just drink it fresh. I give the keg a shake to keep the yeast in suspension.

 

[Whistlingjack]

Ditto to that, tangent.

I carb up my weizen in the bottle at about the same as the ferment temp, 18 degrees, and drink it fresh.

Yumm...

 

[Zwickel]

howdy all,

from the sight of a German homebrewer:

A bottle matured Hefe Weizen tastes best, although you may get Weizen from tap as well.

In breweries the Weizen gets conditioned at ~0C as well as Lager Beer, just a shorter time.
Whilst transporting and lagering, the kegs stands upside down, only right before using it, they put it in the upright position.
From time to time the keg must be shaken to keep the yeast floating unless it will be drunk up very fast.

That hassle can be avoided if you drink the Hefe Weizen from bottles and the bottles have everytime the right amount of yeast, not like the keg do.

Anyway, Hefeweizen tastes best about 3 weeks after bottling. After 6 weeks it starts losing aroma already.

So my suggestion: from grain to brain take only 4 weeks

Cheers

 

[homebrewworld.com]

I agree guys,
I kegged 2 wheat beers 2.5 weeks ago, and now one of them pouring very clear in the glass (@ approx 3C).
Just experimenting with carbonation and CC, and how each keg changes in time.

One keg has been CC 1C has cleared but the other CC at room temp is still very charateristic of a classic wheat beer when in the glass.

I was planning to filter one keg as a crystal version, but changed my mind when i started to notice lack of aroma and flavour as time cleared the beer of keg 1........and felt my German sister-inlaw would give me **** for filtering if she happens to pop by.

Had two of my buddys tasting the differance between the two kegs today, and as punters they liked the bannna beer !!

Guess that would make it more expensive if served at a pub these days !

Prost :beerbang:

 

[Hogan]

Thanks to all for their input.

Guess I will try both upper and lower range CC temps to decide. The clear beer versus the original suspended yeast.


Cheers, Hogan.

 

[Weizguy]

G'day Hogan,

FWIW, my fave Weizens have all been best when consumed young (including the 10 day wonder).

I suggest 3 steps in general for Weizen: ferment warm, carbonate warm and chill well before drinking.

Oh, and use a Weizen glass, please, for maximum enjoyment.
(**BTW: looking for new missus with World Cup Erdinger weizen glass - email replies only).

Seth out