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Kegging Wiezen

Started by Gil Breau, June 03, 2011, 11:50:26 AM

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Gil Breau

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?
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

Richard

Kyle had a hefe on tap for a while; was just fine.
Charter Member

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.

Gil Breau

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

Richard

Never saw him shake it, but he'd know more.
Charter Member

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.

Kyle

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.
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

Gil Breau

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