Wed Nov 28, 2007 5:21 pm
A timely subject, Im researching Weizenbock for competition in June. Was planning on using WB06 (dry hefe yeast), which Ive used already. Problem: this yeast dropped out of suspension in less than 3wks after kegging, leaving a crystal clear weizen. Question: Concerining appearance, is a clear Weizenbock acceptable, or is it expected to to cloudy?
