Hey guys, Since cracking open the first couple bottles of the Hefeweizen that i made, I noticed that there hasn't been any that had some form of a yeast cake on the bottom. Being quite junior still, I didn't think that was possible. Maybe the yeast was no longer alive while the bottles were conditioning. Any thoughts? I primed it to 3.9 volumes of co2 with plain ol table sugar. Wyeast 3638 Bavarian Wheat was used and was quite active in carboy for 7 days I guess it saves me from explaining to people to be careful when pouring it. The beer is still tasty with good head retention, nonetheless. Just thought i'd pick your guys' brains. Thanks in advance!
I don't know this yeast so I won't comment but with Wyeast 3068 I always have yeast at the bottom. That being said I've always read and followed the advice that for a Hefeweizen it is proper to swirl up the yeast and pour it into your glass.
How long has it been carbonating for? Could still be in suspension chomping away at the sugars for 3.9 vols (watch for bottle bombs if using standard glass bottles). Bavarian Wheat yeasts aren't particularly known for being flocculant.
It was 14 days when I last opened one. So I will wait and see if time allows it to flocculate more thanks!
If the yeasties weren't alive you would have no carbonation. Agree that it might not have happened yet . . . but predict there will be sediment forming on the bottom or you'll have a scoop. You can test this by slowly inverting the bottle while holding up to a light source. Typically there will be globs of sediment break away and drift down (toward the cap). For professional development suggest you buy a commercial hefe, something like a Weihenstephaner, and compare the carb levels. Give each beer a strong "swish" in your mouth which will cause the CO2 to off-gas rapidly, the tingling effect is your carb barometer. To perfect your technique you might have to do this with several beers . . . is this a great hobby or what?
Also, how long are you refrigerating before drinking? Are the all in the fridge, or do you put in a 6 pack at a time?
they all condition down in the basement in the workshop, 68degF and then toss some into the fridge a few hours before divulging.
The combination of a low floccing yeast strain with only a few hours in the fridge before consuming sounds like your answer. If you stuck one of the bottles in the fridge for a week or so you would most likely see the yeast at the bottom.
I think @jbakajust1 is most likely on target with this one. My only other question would be if you did a secondary on this beer? If you did, much of the yeast would be left behind in secondary, but there still should be some noticeable yeast at the bottom of the bottle.
+1 for yeast not floccing yet. I think if you put a bunch in the fridge for several days and/or weeks you will see sediment start to build up.
