I have a batch of Hefeweisen that I am brewing. I did quite a bit of research on the mechanics, and history of beer before actually jumping into this new hobby. My question is, when is a proper time to transefer my brew to the secondary fermentor? Should I wait until all the head on the top has totally died down and gone clear? Should I stir up the primary? It has been in the primary for 8 full days now. I have had it at a constant temp of 79-81Deg. F.
Also I'd suggest some reading at
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It's in the secondary. Very little action in the airlock. I could probably prime now and it would be fine, but I am going to let it age. Smells good. Does not taste bad. Very different than any bottled wheat that I have had so far. Almost has an aftertaste of banana nut bread.
Don't prime until right before you bottle or keg. If you do it earlier, the yeast will just eat the sugar and there won't be anything left to make the CO2 for the carbonation. Cheers
I found that out a little late into the fermenting about my temp controll. I see that higher temps cause the yeast to produce longer strains of alchohol. Hence the different tastes. I should have moved it back to my basement after the fermenting took off. It's very close to the FG of the recipe. It's just a littel higher than what it called for. I'm sure I could bottle now, but I want to let it age for a while first. I am probably going to start a second batch of a different brew today. I imagine you learn something new everytime you brew. This is just my first so I am NOT going to be dissapointed regardless.
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