cmbrougham
Grandmaster Brewer
I've got a camping trip coming up in three weeks, and want to take along a fresh beer. Given that it's summer(ish), and the time frame, a hefeweizen seemed to be just the ticket.
I've got a simple, straightforward recipe put together (four ingredients--awesome!), and am planning on brewing it up this evening. I'm trying to decide the best fermentation and conditioning/kegging schedule. Since its a hefeweizen, obviously it being young and fresh is OK (preferable, actually), and any yeast kicked up in transport of the keg is part-and-parcel to the style.
I'm thinking about keg conditioning it--letting fermentation go to completion, which should be fast since I'm using Safale WB-06, for about a week--and then racking to the keg and letting it self-carbonate. Any thoughts on this practice, or suggestions for a better approach?
Thanks!
I've got a simple, straightforward recipe put together (four ingredients--awesome!), and am planning on brewing it up this evening. I'm trying to decide the best fermentation and conditioning/kegging schedule. Since its a hefeweizen, obviously it being young and fresh is OK (preferable, actually), and any yeast kicked up in transport of the keg is part-and-parcel to the style.
I'm thinking about keg conditioning it--letting fermentation go to completion, which should be fast since I'm using Safale WB-06, for about a week--and then racking to the keg and letting it self-carbonate. Any thoughts on this practice, or suggestions for a better approach?
Thanks!