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Old 02-07-2012, 02:23 PM   #11
Hefehead
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I have done this 4 times over and had great results. I learned it from a paperback book specifically on the Hefeweisse style. the author had studied at Weinhenstephaner. what I noticed is that my beers no longer had a yeasty bitterness flavor and the flavor stabilized. by stabilized, I mean it retained all of those wonderful esters and phenolics that make it so wonderful to drink! I also noticed that the sediment at the bottom of the bottle was less and tasted better when I chose to swirl it back into suspension in my glass.
I "filter" the beer by simply crash cooling it to 40 degrees in my fridge for 5 days prior to bottling. also using dry lager yeast is a great way to save money and with no worries of contamination because of alcohol environment being present and being a bad environment for bugs.

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Old 02-07-2012, 04:37 PM   #12
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... a paperback book specifically on the Hefeweisse style. the author had studied at Weinhenstephaner. what I noticed...
Hefehead, any details on the book? I'm quite curious to take a look at it!
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Old 02-07-2012, 05:27 PM   #13
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Hefehead, any details on the book? I'm quite curious to take a look at it!
I think he is talking about Warner's book on wheat beers in the Brewer's Publications beer styles series.
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Old 02-08-2012, 02:04 PM   #14
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that is the book.

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Old 09-17-2012, 08:54 PM   #15
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I am new to home brewing, but I have decided to take on an all grain Bavarian hefe, which is currently a week and a half into fermentation, and I have read in several places about the practice of adding a yeast in at priming. I just have one question concerning the practice, why/ how does the extra yeast not eat up all your bottling sugar, produce more CO2 than necessary, and unbottle all your beer for you?

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Old 09-17-2012, 09:18 PM   #16
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I am new to home brewing, but I have decided to take on an all grain Bavarian hefe, which is currently a week and a half into fermentation, and I have read in several places about the practice of adding a yeast in at priming. I just have one question concerning the practice, why/ how does the extra yeast not eat up all your bottling sugar, produce more CO2 than necessary, and unbottle all your beer for you?
The amount of sugar in the solution defines the level of carbonation, not the amount of yeast in suspension.
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Old 09-17-2012, 09:48 PM   #17
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So you reduce the amount of bottling sugar? Is there a guideline as to how much to use in a situation like this?

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Old 09-17-2012, 11:03 PM   #18
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By "situation" I of course mean bottling with yeast.

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Old 09-20-2012, 12:56 AM   #19
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if you are using lager yeast, you first need to crash cool your beer in the fridge for a day or two. this will cause most of the bavarian yeast to fall out. then you can dose it with a packet of dry lager yeast. No need to pay extra for liquid yeast as this will not change any of the flavour profile. if you are bottling a 5 gallon recipe, then might want to use about 7 or 8 ounces of corn sugar for good carbonation that is true to style.

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Old 09-20-2012, 01:43 AM   #20
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Alrighty, thanks for the info... I was just worried about the new yeast being to lively.

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