Wheat beer bottling

[webbyyccc]

Good Morning,

I am having a crack at my first wheat beer brew. I have just bottled it and after 2 days the sediment has fallen to the bottom and I am looking at a lager style brew. How do I get the authentic cloudy look?
Should I shake the bottles during this phase?
I ask as they should be moved to a cooler spot this evening.

Many Thanks

 

[Tess Tickle's Brewery]

No please don't shake them.

I would leave them alone and swirl up the sediment just before serving.

 

[Clint]

If they're only 2 days bottled you still need to keep them warm for a week or more to carbonate, providing you've primed them with sugar or other fermentable. Otherwise they'll either take forever or stay flat.

 

[Sadfield]

What @Tess Tickle's Brewery says.

Unfortunately, that may be all that homebrewers can do. Somewhere in this podcast, Chris White of White Labs, says that secret to haze stability in commercial hefeweizen comes from flash pasteurization. The temperature breaks down haze proteins into small particles that stay in suspension.

https://www.youtube.com/live/6AEHmrg1E8s?si=I7R_u1PIs7jFreXz
https://www.researchgate.net/public...erman_Wheat_Beer_Through_Process_Optimization

 

[Graz]

I just pour most of it, then when down to the last few inches in the bottle give it a swill round and pour it in. Cloudy beer, job done.

 

[Jim Brewster]

My wheat beers always stay very cloudy.
What yeast did you use?

As above do the old swirl as you finish the pour, like you used to get told on Hoegaarden bottles.

Personally I just leave out the last few ml of bottles and swirl the sediment down the drain unless specifically instructed otherwise

 

[chrisbjones202]

I agree with Jim, was it a kit or AG?

The haze should come from the malt. Swirling the yeast is more for the taste (I'm not a fan of doing that) although it will make it more opaque in the glass.

Make sure it's carbonated and conditioned ok and if it tastes OK don't worry about it.

 

[MashBag]

I recall reading somewhere (mosher? ) all you need is a tablespoon of flour in the fv or boiler.