chefmike

Recipes 

I think the beer gods or the gnomes control the hefe flavor... I use wlp 380... harvested over several batches. I found my best flavor out of three batches on the last, with a cool ferment pitched on a cake. It was a very balanced and subtle beer... but all the notes are there. The first batch was underpitched (one tube, no starter) and had great flavor, but they were all very pronounced and distinct. (I also did an acid rest at 111 on that batch). That may be what some are looking for... but I like the latter better.

The other batches were mashed at 152 with a 165 mash out.

I ferment at about 64 and pitch very cool.

I like the variations and seeing how the yeast performs each time.

__________________
Reformation Brewery: A 15bbl community brewpub and coffeehouse coming soon...
Obsessing over: starting a local brewery, CSA produce, my wife, 7 month old and 4 year old, my chevy 6.5L diesel Suburban
Reading: Radical by David Platt
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

hal2814

Recipes 

I'd have to disagree on novice recommendations. I ferment at 70F regularly with Wyeast 3068 and have yet to get slapped with overpowering phelonics. Sure, you can taste the banana flavors to a small extent but that's kinda the point. And that yeast is a rocket. I've known people who pitch the Propagator directly and get activity withing 24 hours so stuck fermentation is rarely an issue. With a starter, I usually get activity within 4 hours. I've recommended brewing a hefe in the past for a first batch for people who like the style and are looking for a first brew. Mashing wheat does get a little hairy though so I think I'd skip the partial mash on this one.