Wheat beer primary fermentation time?

zacmorris

I've just done all the bits and bobs and my muntons wheat kit is sitting in the fermenter including 1kg of wheat spraymalt. It says on the instructions to leave it in primary for 4-6 days and then secondary (in bottle) for another 2 days, then put in a cool place.

Is 4-6 days in primary really enough? And the same for secondary in the bottle?

Cheers

tteknulp

zacmorris wrote: »

I've just done all the bits and bobs and my muntons wheat kit is sitting in the fermenter including 1kg of wheat spraymalt. It says on the instructions to leave it in primary for 4-6 days and then secondary (in bottle) for another 2 days, then put in a cool place.

Is 4-6 days in primary really enough? And the same for secondary in the bottle?

Cheers

Dont mind instructions

2 weeks minimun in fermenter, to condition 1 week @ 20c ,2-3weeks somewhere cooler shed / garage ex... ,then fridge try one . Thats what i recommend any way ,hasnt failed yet

sharingan

I just dont understand why kit instructions lie like that. What point does it prove?

True, with good aeration and robust yeast pitching, your primary fermentation will be complete in a couple of days, but letting the yeast clear up after itself and settle out is also important, and that takes time.

BeerNut

sharingan wrote: »

I just dont understand why kit instructions lie like that.

My theory is that they want you to make your beer as quickly and cheaply as possible so you have the time and money for your next kit. Also, putting super-simple pictogram instructions on the outside of the can makes it more likely that someone who has never brewed will pick it up off the shelf to try it.

zacmorris

Thanks again for the replies and help lads!
I like lighter, citrusy, zesty weiss like Tucher Weizen, would an extra week in primary affect this aspect or has that (presumably) got to do with the ingredients in the kit in the first place?

Happy to leave it for the two weeks if people think it's a better option- not in any rish

Zebra3

I'd give it 10-14 days but wouldn't bother with secondary.

tteknulp

zacmorris wrote: »

citrusy, zesty weiss like Tucher Weizen, would an extra week in primary affect this aspect or has that (presumably) got to do with the ingredients in the kit

In a weiss beer a good yeast helps give clove / bannana flavour (safele w06 ) ,you could try adding corriander seeds crush 1st say 6-8 grams will add orange citrusy flavours

sharingan

BeerNut wrote: »

My theory is that they want you to make your beer as quickly and cheaply as possible so you have the time and money for your next kit.

Or possibly they don't expect a lot of return custom, and its all about tricking newbies.

I meet a lot of people in the UK who dabbled in kit beers during Uni, and the various mistakes they made have coloured the national perception of home brew for the worse.

tteknulp

zacmorris wrote: »

citrusy, zesty weiss like Tucher Weizen, would an extra week in primary affect this aspect or has that (presumably) got to do with the ingredients in the kit

In a weiss beer a good yeast helps give clove / bannana flavour ,you could try adding corriander seeds crush 1st say 6-8 grams will add orange citrusy flavours

zacmorris

tteknulp wrote: »

In a weiss beer a good yeast helps give clove / bannana flavour ,you could try adding corriander seeds crush 1st say 6-8 grams will add orange citrusy flavours

Cheers, might just add some!

Just check in it tonight. Some very strange goings in up there! Basically the lid seems to have burst off and there's yeast all over the side and the vodka I filled up half way int the airlock now has yeasty/beer'y liquid coming out it?? The yeast is all over the lid too. Anyone come across this before?
The temp is too high , showing 22/23 on the outside thermometer. Going to take it out of the sleeping bag and let it cool down.

Last brew was too cold now this too high!

tteknulp

zacmorris wrote: »

Cheers, might just add some!


The temp is too high , showing 22/23 on the outside thermometer. Going to take it out of the sleeping bag and let it cool down.

Last brew was too cold now this too high!

22 is quite ok , as room temp is 20 or so . Brew will be 2-3 c warmer with fermentating taking place , dont worry about yeast sides/top etc... Just dont let temps exceed 25c + as this will add estery off flavours

zacmorris

tteknulp wrote: »

22 is quite ok , as room temp is 20 or so . Brew will be 2-3 c warmer with fermentating taking place , dont worry about yeast sides/top etc... Just dont let temps exceed 25c + as this will add estery off flavours

Cheers for that. What about the fact the yeast was all over the sides and outsides if fermenter because the lid burst open? There seems to be a good bit outside or on the sides of the fermenter- will there be enough in it to keep fermenting over the next two weeks

BeerNut

zacmorris wrote: »

will there be enough in it to keep fermenting over the next two weeks

Yes.

tteknulp

zacmorris wrote: »

Cheers for that. What about the fact the yeast was all over the sides and outsides if fermenter because the lid burst open? There seems to be a good bit outside or on the sides of the fermenter- will there be enough in it to keep fermenting over the next two weeks

There is more than enough yeast remaining would be my guess as it multiplies as long as fermentables are present , the main thing is to keep oxegyn at bay ,with lid on, a C02 barrier will protect from this happening . You can add another sachet of yeast if fermentation stops ,but all should be o.k