It is my understanding that Heffewissen cannot be called a lager in Germany because of the Purity Law (contains wheat). Should it still be trated like a lager, though? After fermenting a Bavarian Wheat beer, and shutting it in at 1.5 bars, I noticed a strong sulpher aroma and flavor. I have since crashed the beer for 1 week, and the aroma is still present (though not as strong). Should it be lagered for a minimum of 3 weeks as you would any good pilsner? Will that make a difference?
If it does, here is what puzzles me....The lagering process requires the beer sit on the yeast for an extended period of time while many off-flavor compounds get absorbed into the yeast. Well, Bavarian Wheat beers are consumed with the yeast still in suspension. Unless it is filtered (kristal), how does this make sense? Will my Heffe improve in a couple of weeks or not? So far, I'm not liking my results.
Help.
If it does, here is what puzzles me....The lagering process requires the beer sit on the yeast for an extended period of time while many off-flavor compounds get absorbed into the yeast. Well, Bavarian Wheat beers are consumed with the yeast still in suspension. Unless it is filtered (kristal), how does this make sense? Will my Heffe improve in a couple of weeks or not? So far, I'm not liking my results.
Help.
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