Secondary for a wheat?

[Neuron_Theory]

I have my first wheat bubbling right now. I normally put my beers into a secondary for a week before bottling, but is it necessary? If this suckers done on Saturday can I just bottle it so I can possibly bring a few home for Thanksgiving weekend?

[Mylo]

The notion of moving your beer to the "secondary" for a wheat beer where you want it cloudy and yeasty is even more silly than for any other style. Don't risk the infection.

Make sure it's done before you bottle it, though. You don't want any bottle bombs around.


Mylo

[huskerbrew]

The notion of moving your beer to the "secondary" for a wheat beer where you want it cloudy and yeasty is even more silly than for any other style. Don't risk the infection.

Make sure it's done before you bottle it, though. You don't want any bottle bombs around.


Mylo

+1. I rarely even do secondary, unless it's a fairly high gravity brew. Wheats are meant to be consumed fresh anyway. I usually go 10 days in primary, then keg, cool and force carb and drink in another 3 days. Whenever the stash is running low, I make a wheat of some iteration (wit, hef, etc.) to keep the taps running.

[Sethela]

I'm in w/ Mylo and husker. Rarely a need for "secondary" at all especially for a wheat quickie. Check the gravity to make sure things are done before bottling and everything should be fine.

[Crackin]

I have only done one wheat with Wyeast American Wheat yeast, and it took forever for the yeast to reabsorb the acetaldehyde. Green apple for weeks until it finally cleaned itself up. I pitched 1 pack into a 1.050+ batch, and fermented around 67 degrees.

Doug

[Neuron_Theory]

Thanks for the replies. She's in the bottle now, finished at 1.012. Sample tasted good and no gushers yet. It will be a week tomorrow so I'm going to pop one open to see if it's carbonating. It will probably be the best beer ever and some lucky bastard will get to sample it for Secret Santa.