| Author |
Message |
    
Ken Durning
New Member
Username: Kendog
Post Number: 87
Registered: 03-2003
| | Posted on Friday, October 22, 2004 - 01:16 am: | 
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I just finished brewing an AG hefe, and was wondering if I'll need to rack to secondary, or can I just put it right in the keg? Does it need to age any, or can I carb it and drink?
Thanks Guys |
Paul Hayslett
Advanced Member
Username: Paulhayslett
Post Number: 501
Registered: 02-2002
| | Posted on Friday, October 22, 2004 - 01:22 am: |
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No secondary -- it's a cloudy style. And drink it fresh!
The dreadful foul drink called mead is made from honey, then fermented. It is the sourest, blackest, vilest stuff ever invented by any man, and yet it is potent beyond all knowing; a few drinks and the world spins. -- Ibn Fadlan A.D.922
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Vince Turley
Junior Member
Username: Vince
Post Number: 79
Registered: 05-2003
| | Posted on Friday, October 22, 2004 - 05:23 am: |
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Ken-
My standard "house" brew is a Franziskaner Hefe "clone", OG around 1.055 and FG usually 1.012. I let it go 2 weeks in primary, then I rack it to a keg and let it "condition" until I need it - 1 to 2 weeks typically. I like my Hefe young; it tends to get a little bland if it lasts more than 2-3 months (which is rare).
-Vince |
Brandon Dachel
Senior Member
Username: Brandon
Post Number: 1255
Registered: 03-2002
| | Posted on Friday, October 22, 2004 - 01:02 pm: |
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How much yeast do you really want in your beer and how anxious are you to keg it.
Unless I'm in a huge hurry I like to secondary it for a week or so to let the excess yeast drop out. |
Kris Featheringham
Member
Username: Kfeather
Post Number: 113
Registered: 06-2003
| | Posted on Friday, October 22, 2004 - 02:31 pm: |
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I brewed a hefe 4 weeks ago. had to put a blow off on it cause it went crazy the first couple days, but it's still slowly bubbling away. This is my first hefe. Is it common to bubble this long? |
Vince Turley
Junior Member
Username: Vince
Post Number: 82
Registered: 05-2003
| | Posted on Friday, October 22, 2004 - 03:30 pm: |
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Kris-
I would pull a sample and evaluate it with a hydrometer measurement and taste... it should have finished fermenting by 2 weeks.
Items to consider: if your ferment temps fluctuate a lot, it could have stalled fermenting and re-started, or your carboy could be acting as a barometer, and you are just catching it as the system is warming up.
Measure your sample with your hydrometer, and correct for temperature - if it is below 1.015 and you like the taste, I would say keg/bottle it. |
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