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Old 08-17-2007, 05:20 PM   #31
brewitnow
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higher temps (70-73) will in theory give more esters (fruity) notes. If you like styles that have that (Pyramid, for example) then go that route. Otherwise, stick to 65-68. That's my direct experience on Hefes, which I love. I'd love to hear others on this who know way more than me.

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Old 08-17-2007, 05:38 PM   #32
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I found a thread with hefe temps, too lazy to link, le cry

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Old 08-17-2007, 05:57 PM   #33
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I made two hefes, both of which fermented in the 65-68 range with WLP300 yeast. Neither of them had very much hefe character, which was disappointing. My third was fermented at around 69-72 and had plenty of hefe character, especially banana. I also changed my recipe along the way though, so take my experiences with a grain of salt.

By the way, go look at homebrewer_99's recipe and advice, I consider him a hefe guru and he was largely responsible for my third hefe turning out as good as it did

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Old 08-18-2007, 01:41 AM   #34
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Quote:
Originally Posted by kappclark
I recommend the FlyGuy conversion ... PM will take a bit longer, and it is a bit cheaper, but the results are most clearly worth it..

I think of it like training wheels for AG
Definitely. It is worth the cost of the cooler and the few parts to convert it because it is way easier to work with than trying to control the temp with the stove and strain out the wort without getting any husk in there. Trust me that's just a hassle! The FlyGuy MLT is awesome for partial mashing and IMO the best solution for people who brew in a limited space such as their kitchen.
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Old 08-21-2007, 03:29 PM   #35
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Again this isn't really on topic for the thread but darn it... I started it so I can hijack it.

So I brewed a Hefe on 8/15/07 (6 days ago now) and if you put your nose near the airlock it smells pretty darn bad.

The last couple of batchs after a day or two they smelled like beer. There is still airlock activity and krusen (sp?) on there.

Do you think I have an infection. I could also post a pic when I get home.

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Old 08-22-2007, 02:36 AM   #36
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It's hard to judge by smell alone, some beers just smell yucky when fermenting. A hefe can have some funky smells but if it looks like beer and tastes like beer you're good to go. Might grab a sample and give it a taste. If it has an infection it'll probably taste sour.

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