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Author Topic: Kegging Wiezen  (Read 2060 times)

Offline Gil Breau

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Kegging Wiezen
« on: June 03, 2011, 11:50:26 AM »
Probably the next batch of beer I make - Potentially this weekend, is going to be a weizen. Given all it's talk of being an awesome summer beer, I figured it's about time to test it out. I'm getting the yeast this weekend, and been planning a recipe.

As of right now, I'm still in debate between a Hefe and Dunkel as a starting style. But I'm detecting a potential problem; I'm not sure how well the yeast stays suspended in a keg.

Granted, all it may mean is that pre-drinking extravaganza, I just shake it to get the yeast swimming around again, but has anyone tried it in a keg vs bottle?
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Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
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Offline Richard

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Re: Kegging Wiezen
« Reply #1 on: June 03, 2011, 12:21:38 PM »
Kyle had a hefe on tap for a while; was just fine.
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Offline Gil Breau

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Re: Kegging Wiezen
« Reply #2 on: June 03, 2011, 12:34:35 PM »
Did it just need a gentle shake or did the yeast stay suspended?
My Brew Blog!
http://drakemarshbrew.blogspot.com/

Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
Fermenting/Priming:
Projects:Strawberry-Rhubarb Hefe

Offline Richard

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Re: Kegging Wiezen
« Reply #3 on: June 03, 2011, 12:37:18 PM »
Never saw him shake it, but he'd know more.
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Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Offline Kyle

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Re: Kegging Wiezen
« Reply #4 on: June 04, 2011, 09:50:37 AM »
Don't shake the keg [ever], you will have a glass of foam.

I've had several wheat beers on tap, including the following, which I highly reccomend:

http://nbcba.org/forum/index.php?topic=135.0

Once its kegged, it will retain its awesomeness for about 7-8 weeks (usually more than suficient) around 7 weeks in kegerator, it begins to noticably clear, and at about 8 weeks, it may be crystal clear. Still tastes authentic until about 7 weeks.

But... kegs don't normally last that long  :D

Also: My kegerator is set to about 50F so the clearing of the beer would be sped up if you serve at Coors Mountain temps rather than cellar temps.
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Offline Gil Breau

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Re: Kegging Wiezen
« Reply #5 on: June 04, 2011, 12:45:56 PM »
Ok cool. Just was reading the whole "swirl the bottle" stuff and figured it'd screw up the flavor in a keg.
My Brew Blog!
http://drakemarshbrew.blogspot.com/

Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
Fermenting/Priming:
Projects:Strawberry-Rhubarb Hefe