Cold crashing wheat beer?
- Thread starter wfr42
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You could to knock out any junk I suppose but I wouldn't say it is essential..
Some people even roll the bottle to get the yeast into suspension before pouring
Some people even roll the bottle to get the yeast into suspension before pouring
I was just thinking the same thing. My first wheat, a Gose is currently bubbling away in the brew fridge.
My thoughts were to cold crash for a day or so as I don't like things too yeasty. The high level of protein in the wheat should keep things nicely cloudy.
My thoughts were to cold crash for a day or so as I don't like things too yeasty. The high level of protein in the wheat should keep things nicely cloudy.
BigDave345
Active Member
A true wheat beer will never be clear cold crash or not
wyeast 1007 German Ale.
This is my first wheat (AG No.4 overall), so admittedly I have no real idea. :whistle:
More than happy to take advice.
They are low flocculating I don't "think" really getting them to drop out is the main aim.. having the yeast suspended is kind of part of it as the yeast imparts their flavour. It is why it is worth getting a nice liquid yeast like you have done on these styles to bring out the complex flavours a bit more..
Not that I am a wheat expert, I only just done my first few wheats myself (belgian witbiers but esentially the same).
Like I say some people roll the bottles before opening to get everything in suspension.. I guess thats personaly preference.
I never even bothered with whirlfloc / irish moss.. SOmething people will debate I am sure but most just do not think it is needed??
Not that I am a wheat expert, I only just done my first few wheats myself (belgian witbiers but esentially the same).
Like I say some people roll the bottles before opening to get everything in suspension.. I guess thats personaly preference.
I never even bothered with whirlfloc / irish moss.. SOmething people will debate I am sure but most just do not think it is needed??
