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C

crilly

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Hi all,

I have a weissbier which is almost finished fermenting, was going to bottle but a corny keg has just finished so will keg.

I read on a another post that weissbier doesn't need conditioning, is this correct.

Also intend to carbonate using sugar, how much do recommend for 19 L

Thanks in advance as always
 
About 200g of sugar. It is dependent on how warm you got during fermentation, and how fizzy want it though.

I would be tempted to force carb though, because as you mentioned, hefeweizens don't really need conditioning.
 
Weissbier is best drunk early as the banana and clove esters are fresh and fullest then. They do fade over time. It depends which yeast you used I suppose. I'd still wait 2 or 3 weeks from kegging to allow to condition.
 
I did a wheat 6 days in the fermenter, 6 days in the bottle primed for 3.3 vols and it was bloody lovely. The 200g of sugar suggested above will get you about 3.5 vols of co2. Because the yeast is nice I wouldn't think twice about letting it carbonate with sugar unless you wanted to drink it right there on the day. Leave it warm for a few days then get it in the fridge.

https://www.brewersfriend.com/beer-priming-calculator/
 
Drunkula said:
I did a wheat 6 days in the fermenter, 6 days in the bottle primed for 3.3 vols and it was bloody lovely. The 200g of sugar suggested above will get you about 3.5 vols of co2. Because the yeast is nice I wouldn't think twice about letting it carbonate with sugar unless you wanted to drink it right there on the day. Leave it warm for a few days then get it in the fridge.

https://www.brewersfriend.com/beer-priming-calculator/
Click to expand...

Get some vids up. :thumba:
 
Last edited by a moderator:

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