Hey, all
I’m fermenting my first heffeweizen and a question has come up.
My heffeweizen fermented well and vigorously the first 3-4 days. Huge krausen and I had to install a blowoff tube.
I went away for the weekend and it seems to be "done with the initial fermentation. Total of 7 days. I know it needs more time and I also know that I should take a hydrometer reading. :blah:
After my first 5 batches, I was surprise at how quickly this beer seemed to get through that active initial fermentation. Is this typical of heffeweizens?
Also, any advice on how long to leave it in primary before bottling?
They are usually not huge beers to begin with and yes the yeast is a vigorous fermentor. I’d give it at least ten days, two weeks if you have the time. I have one thats about 7 days old now and the krausen has fallen, its still slightly bubbling though. I’ll probably bottle this weekend if I can find the time.
I have a hefe in primary also, for just over two weeks. It went crazy for about 2 days, then slowed way down. Higher temps will affect the intensity of the ferment too. I keep it about 66 deg. I’ll bottle at 3 weeks, which is pretty much a standard for me. After 1 hurried batch(no hydrom. check) that became overcarbed, i’ve become very patient! :cheers:
Good point, standard advice is to do hydrometer checks and wait until you get no movement for a few days. I don’t do this myself, I just give it plenty of time to finish. I checked mine and its nine days now and you can see the yeast is largely dropped out and theres basically no activity in the airlock. I may bottle tomorrow.
I’ve got one on the go as well. I used Wyeast 1010(pitched at 68F), and had crazy activity. I had to use a blow off tube as well for the first time. It’s got an off smell coming out of the airlock though. Kind of rotten egg/sulfer smelling? Anyone else have this happen? It’s been 11 days and I still have a few bubbles coming through the airlock. I’ll do a gravity reading this week.
Wheat beer yeasts can tend to throw a little sulfur. Usually the vigoorous fermentation blows it off. Once in awhile it lingers a bit but most times it will go away. I suppose it might be the combination of the yeast being so vigorous, and possibly wheat malt having less freee amino nitrogen available for the yeast.
