hefe protofloc?

[StevieDS]

I know that a Hefeweizen is supposed to be a bit hazy so is there any point in adding protofloc to the boil, or does it do more than simply aid clarification?

 

[calumscott]

I was wondering the same thing...

...kettle finings are all about getting out the proteins aren't they?

Whereas the cloudiness in a wheat is supposed to be the yeast isn't it?

So by that logic I would have thought that you want to protofloc/irish moss your boil and use a low flocculating yeast that will stay, for the large part, in suspension...

We need the Weizenmeister. Pittsy?!?!?

 

[StevieDS]

Your logic is sound, though is there any reason to remove the protein if haze isn't a problem?

 

[calumscott]

No idea... :lol:

I don't think it would affect the flavour profile would it?

 

[pittsy]

i don't use finnings , the cloudy appearance is from the protein and that is heavy in wheat . Even without using finings your hefe may clear after about 4 to 6 weeks , before poring gently roll your bottle on its side then open , that will insure cloudy beer . p.s hefe means yeast so a hefeweizen just means yeast in the bottle . : There seems to be a few doing wheat beers just now :thumb:

 

[calumscott]

again, :hat:

thank you!

 

[StevieDS]

Hats off to the wheat chief.
Thanks again pittsy :hat: