Weihenstephan tips

[Weizenberg]

Hahaha, indeed. Feel free suggesting a different euphemism for pointless

[Cavpilot2000]

[Techbrau]

[wobdee]

[caedus]

Wobdee, how and when do you xfer the beer to the corny keg? I have been having issues with yeast buildup on the bottom, therefore making any beer pickup via the dip tube really dirty.

I am thinking about crashing in the conical with gelatin, then transferring after terminal gravity has been achieved, then krausening in the keg for carbonation. Adding 10ppm sulfite could work just as well, however.

[Weizenberg]

Why not bleed it regularly? Taking old yeast out isn't a bad idea. Eventually it will run clear.

Many German homebrewers shorten the long dip tube by 1.5-2.5 cm. Maybe you could try that?

[wobdee]

I use a 12l Speidel fermenter, ferment at 8c for about 8 days then drop 1c per day and keg day 13 with a simple gravity transfer to sanitized purged keg. I harvest the yeast the same day and brew the next. Every other Sunday is brew day. I have a two tap kegerator so I'm switching out a new brew about every two weeks with this schedule of smaller batches.

Even with a cut dip tube I still pick up yeast when i spund. Maybe an even shorter dip tube could help but I feel it's not worth it unless I went to larger batches. I've thought about krausening or maybe even ferment to terminal, prime in fermenter then transfer to keg, maybe that would cut down the yeast?

[caedus]

I drop yeast usually on day 1-2 to get early flocc out, but there is still a ton of yeast in suspension, that drop out during lagering.

So does it take the full 13 days to hit near terminal gravity? My yeast is usually almost done by day 6-7. so I am transferring on day 8 at the latest. Maybe I am just jumping the gun a bit.

I am going out of town this week, and I have a pils fermenting right now (33% done as of right now), and I am just going to let it ramp down 1C a day then transfer it when I get back (day 10-11 of fermentation).

[Techbrau]

What strain are you using, and how are you fermenting?

WLP835 and WY2206 will drop like a rock within just a couple weeks of lagering. If you let them finish up on the warm side (10-12c) and rack + spund at that temperature it will help them too. Other things can inhibit good final attenuation and flocculation, like oxygen starved yeast.

[Weizenberg]

Jumping the gun is a good guarantee for disappointing results Give the beer the time it deserves.