03-May-2012 01:35 AM
Got a question that hopefully someone can help us with.
I brew wheat beers fairly regularly and have noticed that the yeast behave fairly differently in the bottle to any of the others that i regularly use. With the standard ale yeast i use, once I bottle i leave for the usual 2-4 weeks and the beer is nicely carbonated and there is a good strong head, gets a bit better with time but not much.
With my wheat beers after the 2-4 weeks they are all right but the normal tight white head that you expect to see with a wheat beer just isn't there. It is only after about 3 months or longer in the bottle that this develops.
Is this a standard thing with yeasts used for wheat beers?
If it is not a yeast thing my only other thought is that it is due to the size of the CO2 bubbles, as i have read that these will get smaller as the beer ages.
Any thought would be greatly appreciated