Beer Forum

All,
I've heard and read a lot about turning wheat beers over really quick. I brewed a Dunkelweizen (along with three other beers) on Sunday (July 11)...do you think that I could keg it this weekend?
I'm just hoping to be able to free up a fermenter...
Any advice would be greatly appreciated.
Thanks!

I'd be careful. Hefe's turn over quick, but that's because they don't need to condition out much once primary has finished, unlike most other beers. This is despite what seems to me to be a LONGER full krausen stage than most other ales, at least in my experience.
I've seen the 3068 (I assume that's what you used) exhibit huge action and blow off, but then settle down and taking longer in primary for krausen to fall than most -- normally 10-12 days instead of the more typical 7. That said, once the krausen falls and you have hit your target FG (1.011 or so give or take) you are good to go to keg and carb. Till then, let it sit.

HTH-

Thanks, BDawg!
That's what I was thinking, but I wanted to hear someone else say it.
Thanks again!

Yeah, sometimes they keep their krausen longer, but that's just because of all the wheat in them. Wheat adds head retention to the beer, but it also adds "krausen retention" (dunno if you'd call it that, but you know what I mean). I think that makes wheat beers in a carboy *look* like they're not done, even though they pretty much are! I kegged a wheat beer last week, even though it still had a little krausen in the carboy, and it tastes great. It had only been about 4 days since I brewed it too! It only had another point or so to go in order to get it to the correct gravity, so that's close enough.

Anyway, long story short is, if you can wait to keg it until the krausen has completely fallen, then you might as well wait. However, if you need the fermenter room, don't be afraid to keg it early. As long as you check the gravity and it's close to being done, it will be good...trust me! Wheat beers are amazingly forgiving when it comes to drinking them "green".

Cheers!

I always thought the reason the krausen remained for soooo long with that yeast is because it is a top-cropping yeast. Therefore they tend to form huge krausen's on the top of the wort instead of doing there job faster down in the wort. I know te Belgian wit yeasts behave the same way. I usually have to swirl them to get them to go back down into suspension and finish the job several times before they are fully done attenuating.

I stabbed my wine thief through a 2" krausen to nab a sample. I am going to wait another couple days to be sure it's done but I am pretty sure it is. Started out @ 1.069 and is currently @ 1.013 (80%). Mine was @ 72 for 2 days and 74 for the remainder w/ wyeast 3068. It's one calendar week from pitch today and I am pretty sure it it will be done on wed when I sample again.