Hi everyone,

I am new to home brewing and to this site. I am currently brewing a Bavarian Heffewizen that does not call for a secondary fermentation. I have gotten some mixed information about doing a secondary fermentation for this particular beer. I have been doing a lot of reading on the subject and have come to the conclusion that it might not be worth the contamination possibility or the possibility of adding oxygen by accident while racking. I brewed it last Saturday and was thinking about leaving it in there and then bottling next weekend or early next week.

What do you guys think?

Thanks

I never use a secondary when I brew a wheat beer of any kind. In fact, I usually drink them quite young. I've kegged a weizen after only 10 days since I really like the cloudy/yeasty character of the style. For this batch, I'd just go straight from primary to bottle.

Thanks for the input. I was up at northern brewer here in Milwaukee and a guy up there basically said the same thing. So I should probably bottle as soon as this weekend?

Thanks

That would probably be fine. Let us know how it turns out!