Bavarian Hefeweizen Update
Just siphoned the Hefeweizen to a secondary fermentation vessel, a 5Gal glass carboy. Now that the trub has settled out, it looks to be a nice, hazy golden color, and the yeast did a good job of imparting the characteristic flavors. Current gravity is somewhere around 1012, which seems on target (OG was 1050). The small sample I took my gravity reading off of had a wonderfully zesty and refreshing taste.
