Bavarian Hefe Bottling Day

After about three weeks on the yeast the Norther Brewer Bavarian Hefeweizen needed to be bottled. This style typically is highly carbonated so I went with a full 5 oz pre-portioned pack of corn sugar and boiled it in 16 oz of spring water. This should come to about 3.0 volumes of CO2 which is a bit low but good enough for me this time. The beer tasted great going into the bottle. It was fermented cool in an unheated bedroom at 55-60 degrees and the clove flavor is present but the banana flavor is minimal. The surprising thing about the Danstar Munich Wheat yeast was that it floculated quite heavily. There is a slight haze to the beer but nothing like what I am used to for a hefeweizen.