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Leaving beer in primary?

  • 26-05-2014 8:20pm
    #1
    The One Doctor
    Registered Users, Registered Users 2 Posts: 2,339 ✭✭✭


    I have a batch of hefeweizen in primary now for 3 weeks. It's a 7% PM brew on the rough lines of Weihenstephaner Vitus and I'm wondering if anyone has any guidelines on leaving it in primary, transferring to secondary or just bottling direct? It'll be a cloudy wheat beer no matter what, so clearing won't be an issue.

    Any opinions?


Comments

  • #2
    Khannie
    Registered Users, Registered Users 2 Posts: 37,485 ✭✭✭✭Khannie


    I'm a big fan of batch priming.


  • #3
    Bogwoppit
    Registered Users, Registered Users 2 Posts: 2,948 ✭✭✭Bogwoppit


    I'd get it off the trub into a secondary for a week before bottling.


  • #4
    fobster
    Registered Users, Registered Users 2 Posts: 947 ✭✭✭fobster


    No need for a week in secondary, if you have a second bucket I'd definitely echo Khannie in saying batch priming is the way to go. I'd aim for 3.5 vols of CO2.

    Use this link for getting the quantities right --> http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

    If you're using carb drops then 2 drops per 500ml bottle for weissbier.


  • #5
    sharingan
    Registered Users, Registered Users 2 Posts: 911 ✭✭✭sharingan


    You won't have problems leaving it much longer than that in Primary. Leaving the beer on the yeast cake too long can introduce some off flavours.

    If you rack to secondary, bear in mind that you can oxidise the beer in the process.

    Whether you bottle direct from primary, or batch prime, do your carbonation calcs well. A hefe should be highly carbonated, but take into consideration the amount of dissolved CO2 before priming (your calculator should help you with this).


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