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Heavy sediment in wheat
1. I don't brew a lot of wheat beers.
2. I don't bottle my beer much anymore.
With that said, I have more than a quarter inch of sediment in my latest wheat beer batch. It has been in the bottle for about two weeks. I am planning a tasting later today to check the carbonation progress.
The recipe was all grain: 12#German Pils, 9#Wheat malt, 3#Munich. I used WLP320 American Hefe.
The beer is cloudy as it should be. I have just never had so much sediment. The final gravity was 1008 so it was done. There were a lot of clumps of yeast on the top and I suspect in suspension as well.
I know sediment is to be expected in bottled brew, especially wheat beer. But this is more sediment that what should be. I think next time I use that yeast, I'll rack the beer to a secondary to let it sit an extra day. Get more of the big stuff to settle out... then bottle.
I just envision these beers being a little difficult to pour with that extra sediment.
Anyone else with WLP320 experience out there?
I just finished a wheat ale using WLP320. There's not a lot of sediment at all. I went primary for 15 days, to bottle. Some are still carbing up, but the few that I have tried were great, and easy to pour without maing a mess. I'm sure there are some differences as mine was an extract vs your AG. I think I went from 1.051 to 1.009. The only issue I am having is the carbonation. I think I may have had over 5 gallons, and the "usual" 3/4 cup of priming sugar wasn't enough.....
I primed mine with 3 oz of table sugar, and after two weeks it is carbed nearly perfectly. That was the first time I used table sugar so I was skeptical. How long has it been in the bottle. I think all my extra yeast (sediment) has helped it carb up faster than I would expect.
I bottled mine after just a week in primary and I know I carried a lot of junk over to the bottling bucket. Just being sloppy I guess. I went from 1055 to 1010 or so in a week, so I was pleased with that. But I also mashed at 149F to get a very fermentable wort.
Do you think that some of the extra sediment might be from proteins......clinging to the yeast as it trys to settle out.....????
GOODBREWING......
It could be protein.
I normally get a pretty good hot break and chill relatively quickly so much of that should be left behind in the kettle. There was a fair amount of yeast "islands" floating on top. So I suspect there was a lot of it in suspension too.
I was just wondering if it was the yeast strain. Would it have been that think if I used WLP300???? Maybe on my next wheat.
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