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**Dude** · 04-11-2006, 04:22 PM

Hey ElP and someone else (can't remember who else recently did one), how did your recent wheat beers turn out?

I just racked the B's Honey Wheat to secondary. So far, it is killer. It has a funky sulphur smell but I didn't taste it in the sample. Hopefully a secondary rest will scrub some of that out. I can't wait to try an ice cold, carbed up sample of this.

I think the bitterness is good. I'm really liking the glacier hops. Very smooth.

The FG was 1.006. That honey really went to town!

I made this one for my wife so she's gonna be mighty happy! I'm really liking how this turned out so far!

What about you guys?

cweston · 04-11-2006, 04:28 PM

I've just started drinking a straightforward extract hefe made with Wyeast 3333 German wheat.

3333 is more flocculant that other hefe yeasts, so if you swirl the bottle you get globs instead of more yeast in suspension--that's not too pleasant.

I fermented at about 68: this strain isn't real strong on either clove or banana...the phenols are a little closer to belgian strains, IMHO. (But it's still sweet like a German Hefe.)

I wasn't sure I would like this at first--the phenols tasted kindof medicinal in the first couple I tried. But it's improving (medicinal taste is mellowing). I think this strain is probably better suited to a little more complex grain bill: a dunkelweizen or weizenbock.

SWMBO likes it--that's the main thing.

(BeeGee--did you forget about the Aventinus recipe? I think 3333 would be great for that.)

Kaiser · 04-11-2006, 04:43 PM

My first one is bubbling along and it may be done today. I hope I hit the anticipated FG (~1.010) because I was questioning the length of the saccrification rest (90min at 150F) and shortened this rest to 60 min.

yesterday it climbed up to 71F and I was surprised how that little of a temp change brings out the banana aromas. I put some Blue-Ice packs on the bucket to keep the temp below 70F. Well, I may have to invest into an ale-fermentation fridge eventually

Kai

**Dude** · 04-11-2006, 04:47 PM

Quote:

Originally Posted by Kaiser

My first one is bubbling along and it may be done today. I hope I hit the anticipated FG (~1.010) because I was questioning the length of the saccrification rest (90min at 150F) and shortened this rest to 60 min.

yesterday it climbed up to 71F and I was surprised how that little of a temp change brings out the banana aromas. I put some Blue-Ice packs on the bucket to keep the temp below 70F. Well, I may have to invest into an ale-fermentation fridge eventually

Kai

You were the one!!!!

Keep us updated!

Kaiser · 04-11-2006, 04:57 PM

Quote:

Originally Posted by Dude

You were the one!!!!

Gosh, did I again write something stupid for the amusement of all the native speakers here

Kai

**Baron von BeeGee** · 04-11-2006, 05:09 PM

Quote:

Originally Posted by cweston

(BeeGee--did you forget about the Aventinus recipe? I think 3333 would be great for that.)

Nope. I'm obviously updating the progress in the Kaiser's thread on Dopplebocks (duh).

It's racked to secondary and has cleared nicely (relatively speaking). Tasted about right at racking, so I'm hopeful. I'll bottle it probably next weekend and then condition it for 4-6 weeks (8% abv).

I went with 3068 because it's what I had, but I plan to try most if not all of the hefe yeasts eventually.

The hefe I did with this yeast was a little too bitter (~19 IBU's...miscalculation on my part), but is still good. I did get much better phenolics in the Aventinus, possibly because I aerated it much less. Still, I'm relocating them at a pretty good clip.

Brewby, my beer · 04-11-2006, 06:11 PM

I just bottled a Hefeweissen made with the Weinstephan Wyeast. I took a little taste while bottling and it tasted very good to me (for a warm, un-carbonated beer). Another two weeks in and I'll let you know the final result.

El Pistolero · 04-11-2006, 06:27 PM

Quote:

Originally Posted by Dude

Hey ElP and someone else (can't remember who else recently did one), how did your recent wheat beers turn out?

Mine's four days away from bottling time...I think I recall a drunken post about it, probably while you were out of town. I was looking to get a little citrus note from the hops, and boy did I get it! The sample from when I racked tasted and smelled like grapefruit juice...which was exactly what I was looking for.

autoferret · 04-12-2006, 12:53 AM

I just finished my keg of Wheat. mighty tasty i might add!! But i do have a purple haze clone ready to be brew'd in the next day or 2!

drengel · 04-13-2006, 05:57 PM

well i have nothing to report, but tis the season for wheats, so i think my next brews will be a hefe, a american wheat, a wit, and a saison. ive got way too much stout and porter in the cellar (and i'm on a amber/red ale kick right now, so they're just sitting there).