We transferred the American Wheat from the primary to the secondary fermenter today. There was still a decent head of Krauesen on the top - but it looked like it had fallen down a bit and the bubbling has slowed to once every 10 secs or so.
The transfer went smoothly. I took two specific gravity readings. The first one clearly had too much sediment in it and came in at 1.040. The second one was better and came in at 1.020 - which is probably about right. We also tasted the beer and it was actually pretty good. It definetly resmebled a wheat beer and wasn't undrinkably sweet as it was initially.
I'm thinking another week or two in the secondary and then into the bottles.
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