weissbeer in a barrel?

[Greenhorn]

I've done a few weissbeers over the summer with various combinations of yeast and malt, all being absolute stormers (if I may say so).

I'd like to barrel one for my 40th birthday party in October but I'm worried about the sediment, or lack of it.

When I've been drinking my bottled ones, I've found that you only really get the full taste with the sediment all swirled in. Without it, the taste is a bit bland and sour.

Obviously swirling a barrel is a bit more tricky. Is that the answer though? And would it just need a good swirl before the party?

How do they do it commercially, in bottle or on tap? I've never had to swirl a bottle of Erdinger or had a bland pint of Hoegaarden in the pub....

 

[MickDundee]

Would you get the right level of carbonation in a pressure barrel? I always thought they were more for beers that take a "real ale" type level of carbing, that's why I'm avoiding minikegs when I bottle my American Wheat next week.

 

[Leon103]

Carbonation would be difficult. You can easily rock the barrel to get sediment but I would be worried it would come out flat.

 

[Greenhorn]

Carbonation?

Hadn't considered that.

Do you mean that I might have trouble getting up to the required level of co2 or that the barrel may struggle to cope with what is a very foamy style?

If it's the former, why? Something I've clearly missed.

 

[Leon103]

In my experience barrels leak. A wheat would be better served from a bottle with a big head

 

[boozy_shoes]

I agree with what others have said regarding wheat beer and carbonation levels.

If you are determined to go the keg route though in the pubs I worked in the kegs of wheat beer (namely erdinger) were always stored upside down. It was only when the keg came to be connected it was turned the right way so the sediment call fall back through as the keg went down.

 

[Greenhorn]

no, I'm quite happy to bottle it.

As is Mrs Greenhorn, as it means I can split the brew and make a summer fruits version.