You will not need to add yeast and the standard brown beer bottles I've gone above 3.5 without explosions, but I would try to stay below 4. I've had caps dome, but the bottles did not break and that was above 4 volumes.
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I'm a newbie and want to make a hefeweizen. Is there any difference in technique when transferring from the primary to secondary fermenter as far as stirring-up the yeast sediment? How about from the secondary to bottling? I know the suspended yeast is part of this style of beer, but don't know if you have to stir it up to keep it in suspension or just let it settle and avoid transferring it like a typical beer. Would this style benefit from a single-stage fermentationto keep it in contact with the trub longer? Thanks for your help!
Ferment low to mid 60's
Some brewers ( me at least ) underpitch a little on this style too