Hot answers tagged wheat
First thing's first Bubbles are not an absolute indicator of fermentation. The most reliable way to tell if your fermentation is "done" is to use a hydrometer, and once you find you are getting consistent gravity over several days, then it has finished digesting sugars (still technically fermenting). Fermenting Hot, and what it means Fermenting on the ...
Either way will work and not make much difference. However, if you steep at 180 you'll denature the enzymes that convert the starches to sugar. The steep should be done between 145-160F for best results.
'Does that mean that wheat decreases shelf life[?]' In certain instances, yes. Higher-protein wheat can lead to haze instability (you probably don't care in a wheat beer but you might in other styles). The proteins may also lead to flavor instability, for instance in the presence of dying yeast cells (the yeast excrete an enzyme [protease] into the beer ...
How can you ascribe it to the wheat? IPA also is much better fresh and young and has no wheat. I think it's more due to yeast character, but you'd have to define what it is you don't like abut them.
A few years late but for future reference. I see most have answered the question with correct info regarding enzymes but there are ways. But really it boils down to this (no pun intended) using only malted wheat will make the beer very white pale, with a very dry finish, the mash will have little flavour aside from a soft flour like taste. The proteins are ...
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