Even skipping secondary, my wheats pour fairly clear after a few weeks in bottle, if they last that long.
I always thought the 3333 was a blend of wheat yeasts but that may have been years ago. Always did well for me.
Crystal weizen should be crystal clear. Wheat beer, so long as it isn't chill haze, would be fine slightly cloudy.
cheers
Darren
Thats why I love 3333 so much(aside from the flava profile),it floccs out well and allows you to choose cloudy(hefe style) or clear(krystal) when u pour.
I always thought the 3333 was a blend of wheat yeasts but that may have been years ago. Always did well for me.
Crystal weizen should be crystal clear. Wheat beer, so long as it isn't chill haze, would be fine slightly cloudy.
cheers
Darren
3056 on this listAppears to be a blend.
3333 is listed as german wheat only, not specific really.
I always thought the 3333 was a blend of wheat yeasts but that may have been years ago. Always did well for me.
Crystal weizen should be crystal clear. Wheat beer, so long as it isn't chill haze, would be fine slightly cloudy.
cheers
Darren
3056 on this listAppears to be a blend.
3333 is listed as german wheat only, not specific really.
I couldn't see where either said they were blends. I am sure 3333 used to say that though.
cheers
Darren
Darren and Brauluver et al...
...snip...
BTW, TL I reckon that u can't get a true dry wheat yeast. I reckon K97 is similar to Wyeast 1007 and it does throw banana during ferment, but this does go with age. Drink young? why not, great simulated wheat beer, but still not a true wheat yeast for me. Don't take this as negative, tho'. I'd love to drop by and drink gallons of it, but it's not a weizen yeast. BTW, when I do drop by, I also like American wheat beers, with some Cascade or Amarillo, Simcoe, Chinook or whatever. Great Summer beers. Will have to brew half a dozen this Summer for myself, using old faithful U.S. fiddy-sik (US56).
I don't know everything about wheat beers, but I'd like to...!
Testify! :beerbang:
Seth out
Kai (or anyone else with some judging experience), when judging a wheat beer would you look at the clarity of the beer prior to adding in the sediment?
...the sediment on the bottom would not even get a look-in unless it was stirred up in transit...
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