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Question: I heard that it was better to not use a secondary fermenter for wheat beer. is this true? (Posted by: Computer NERD on 2007-09-20 14:12:31) The reason the man that told me this gave was that a wheat beer is better left in the primary because it leaves more of the yeast in suspension and therefore giving the wheat beer a more classic wheat taste. |
Answers:
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Posted by: Sauce Monster on 2007-09-20, 16:12:39 The aromatics that the yeast gives the beer will be there with or without the yeast in suspension. It really depends more on what type of texture you want in the final product and if you're bottling or kegging. If bottling you will add a yeast primer to bottle-condition the beer anyway so if won't be perfectly clear. If kegging you can use the keg as a secondary, natural carbonation! The real issue is if you have used a yeast that is highly flocculant or not. If not there will remain pleanty of yeast in suspension no matter what. |
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