Help: Not So Cloudy Wheat!

[randyrob]

Hey Dudes,

well straight after i kegged my hefe i though it was brilliant so cloudy and murkey but after a few days in the keg it has cleared more than any other beer i haver made.



i guess i could :

a.) call it a kristalweizen?

b.) shake the keg when ever i want to pour a beer from it so it goes cloudy?

c.) drink it quick snap. find out what to add so this doesnt happen again and never talk about this incident again!

it was just a 50% pils / 50% Wheat Malt, Hallertau for bittering and WLP300. what do i need extra next time?

Cheers Rob.

 

[Mr Bond]

Mate, don't worry about it as long as it tastes the goods.

I'm supping on my last 100% wheaty(bottle conditioned) made with wy 3068 and its as clear as a bell.

Flava is all clove and banana though so clarity is not an issue for me.

It's weird and slightly paradoxical, but some of the clearest beers i've made are wheaties :blink:

 

[mika]

Who's Malt did you use Rob ?
Has it come out tasting all Hefeweizeny ?
You could up the wheat but your recipe is spot on with what Jamil from the Brewing Network recommends.

Which yeast did you use ?

 

[Insight]

Hi mate

A tablespoon of plain flour in the boil for 10 mins will sort you out.

Cheers

 

[randyrob]

Who's Malt did you use Rob ?
Has it come out tasting all Hefeweizeny ?
You could up the wheat but your recipe is spot on with what Jamil from the Brewing Network recommends.

Which yeast did you use ?

Heya Mika,

this stuff is the bomb hey spot on very "Hefeweizeny" and 6.5%!!!

it's joe white all the way and WLP 300 Hefeweizen Yeast.

shoot over sometime

Rob.

 

[randyrob]

Hi mate

A tablespoon of plain flour in the boil for 10 mins will sort you out.

Cheers

ahh something i wanted to hear.. a quick raid of the pantry, i have self raising...
i thought thats what beer does anyway "self raising"?

Rob.

 

[DJR]

SR flour just has some baking soda added. You could experiment and boil a tablespoon of flour in a cup of water, the add it to the keg!

 

[tangent]

i heard from Zwickel that they transport the kegs upside down so the yeast is shaken up when they go on tap
shake the tasty yeast back into your beer... or not... up to you.

 

[brendanos]

Being that it's a hefeweizen yeast, i would presume it would stay reasonably suspended if you agitate it a little from time to time (but if you've already been drinking from it, the yeast may have already come out as the dip tube draws from the bottom). Most german hefeweizen's are actually filtered then bottled/kegged with a lager yeast, as most brewers claim nicer/better results, though this is probably irrelevent for most homebrewers (as most of us wouldn't filter).

If you wanted to use the belgian wit trick, you could use some unmalted (torrefied) wheat next time for a non-yeast cloudy appearance, though this would not add any yeast flavour.

Also worth noting, some german brewpubs are known to have "yeast dispensers" similar to mustard/tomato sauce squeeze bottles on the counter of their bar, so that for those beers that come out insufficiently cloudy, you can simply yeast them up. Don't know how determined you are to make it cloudy, but it's an option!

 

[Screwtop]

Tips: a little raw wheat in the mash, two tablespoons of plain flour mixed with some water in the boil for the last 10 min (mix with water or it will form clumps and go to the bottom), no whirlfloc, use a low floc yeast (I like 3068), straight from primary (5 - 7 days) to keg.

 

[Darren]

Tips: a little raw wheat in the mash, two tablespoons of plain flour mixed with some water in the boil for the last 10 min (mix with water or it will form clumps and go to the bottom), no whirlfloc, use a low floc yeast (I like 3068), straight from primary (5 - 7 days) to keg.

Screwtop,

I always found that adding raw wheat to the mash was the best way to make a crystalweizen . All that protein from the wheat seems to pull out yeast out of suspension akin to whirlflocc.

cheers

Daren

 

[mika]

Heya Mika,

this stuff is the bomb hey spot on very "Hefeweizeny" and 6.5%!!!

it's joe white all the way and WLP 300 Hefeweizen Yeast.

shoot over sometime

Rob.

Cool, moving this weeked, might need a drink by the end of it.

You can have some of my AG too, it's really cloudy !
And you can have the rest of that Kriek if you still like it.

Personally, flour to the mix is one of those things I'd be staying away from. Should all come from the malt and yeast.

 

[Ross]

Isn't the whole point of the wheat to have YEAST in suspension? Surely just producing a protien haze to make it look cloudy is pointless? or am i missing something :huh:

cheers Ross

 

[Bobby]

very good point ross. In my experience the flavour profile changes quite abit once the yeast falls out of suspension - not for the better in a wheat beer.

 

[Weizguy]

You can have my 2 cents worth, and I'll throw in 2 cents worth for Eric Warner who wrote the book on German Wheat beer (Classic Beer Series).

The yeast provides the cloudiness. There should be no protein haze from the wheat or raw flour. OK?, none!

Disturb the yeast to get your cloudiness.

You will not produce the same flava if your "clouds" are protein-related.
This reminds me a little of Kong's "Benchong Ale" in a previous NSW case. It looks like something it's not.
The protein haze is not the same yeast turbidity.

A good beer judge should be able to detect the difference, due to the lack of yeast breadiness, but the quality may escape most.

Just give the beer a stir, as the clear beer is what you were aiming for in the style, so U already have a good start. :super:

If the beer is 6.5%, I may expect the head to flatten a little quickly and at that level I'd almost call it a WeizenMaibock or Helles Weizenbock.

Beerz
Seth

 

[randyrob]

Hey Guys,

thanks for the flood of information, i've got more of an idea now of what to and not to do with my next wheatie!

If the beer is 6.5%, I may expect the head to flatten a little quickly and at that level I'd almost call it a WeizenMaibock or Helles Weizenbock.

yeah true that! i was suprised that the head wasn't a monster, so the higher alcohol kills of the head?


Rob.