New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Hefeweizen Suggestions




Reply
 
LinkBack Thread Tools Display Modes
Old 05-06-2011, 01:15 PM   #11
sendkyleanemail
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brewertown, IL
Posts: 468
Liked 11 Times on 9 Posts

Default

That beer will ferment VERY quickly. Mine was in the keg and being served in two weeks.

I would't worry about secondary. Just primary till it's done, then give it a few days to clean up. Cooler temps will give more cloves and warmer temps will give more banana during ferment. It'll be plenty cloudy, either way.



__________________
sendkyleanemail is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 01:27 PM   #12
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,143
Liked 1196 Times on 789 Posts
Likes Given: 533

Default

Quote:
Originally Posted by jskinner10 View Post
I noticed Northern Brewer suggests primary and secondary fermentation for this. Won't that take away from the cloudiness? Or would just leaving it in the primary negatively affect the taste?
NB recommends a secondary for everything. I'm not actually as hostile to secondary as a lot of people on this board, but this is most definitely a style that shouldn't need bulk aging. Skip the secondary.


__________________
MalFet is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 03:31 PM   #13
Dougalsons
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Mt wolf, Pa
Posts: 12
Liked 1 Times on 1 Posts

Default

I have the same NB kit going in my primary. Used Wyeast 3068. It will be a week tomorrow and I still have krausen! I am doing the Jamil 62 degree temp control because I like the more spicy flavors. I'll start taking SGs next weekend to see how it is going. This is not a good hobby for those of us with ADD!

__________________
Dougalsons is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 04:05 PM   #14
doctorRobert
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Sharon, MA
Posts: 1,006
Liked 37 Times on 25 Posts
Likes Given: 15

Default

Scored a 43 in NHC.

6 gallon batch:

6 lbs of BREISS Wheat DME. My hefeweizens come out much better when using their wheat DME than any other brand. I refuse to use another brand's wheat dme.
0.8 halltertau hersbrucker hops @ 60 min
0.5 hallertau hersbrucker hops @ 20 min
0.75 lbs of carahell, steeped (My hefeweizens finish too dry without it, adds color). I might even up this to a pound next time.
Wyeast 3068 - pitch as close to 60 degrees as you can get it, ferment at 65, let it get up to 67. I do not make a starter for this beer.
Carb to 3.0.

I was marked down as it was too hoppy, but that's the way I like it. It was the only negative comment. The hop adds a little peppery note to it. Skip the 20 minute addition if you want it as close to style as possible. I may do that going forward and move the 60 min one to 40 or 30.

I'm an all grain brewer, but continue to do hefeweizen extract, with Breiss dme or lme. I just can't match the rich round flavor it produces, perhaps I'm using the wrong malts or need to start doing decoctions.

edit: I'm very picky with my hefeweizens, I've tried a lot of different variations, this one has been the best so far.

__________________

Yo, What's Wrong With The Beer We Got? I Mean the Beer we got drank pretty Good Don't It? I Ain't Never Heard nobody complain about the beer we have..... It Drank Pretty Good. Budweiser...What's the name of some of them other beers ?

doctorRobert is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 04:51 PM   #15
aplus01
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Carrboro, NC
Posts: 61
Likes Given: 1

Default

Quote:
Originally Posted by sendkyleanemail View Post
That beer will ferment VERY quickly. Mine was in the keg and being served in two weeks.

I would't worry about secondary. Just primary till it's done, then give it a few days to clean up. Cooler temps will give more cloves and warmer temps will give more banana during ferment. It'll be plenty cloudy, either way.
So you had your hefe in the fermenter for 2 weeks?
Bottling would not have that same quick turn around between fermenting and drinking, correct? You still need to wait a few weeks for carbonation to occur. Right?

I've got an extract hefe that is wrapping up fermentation right now. I wanted something with both clove and banana flavors so I tried to stay at 64 +/- 3 degrees. Trying to get as close to Gordon Biersch's Hefe as possible.
__________________
aplus01 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 04:55 PM   #16
PVH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Denver
Posts: 572
Liked 12 Times on 12 Posts

Default

Quote:
Originally Posted by aplus01 View Post
So you had your hefe in the fermenter for 2 weeks?
Bottling would not have that same quick turn around between fermenting and drinking, correct? You still need to wait a few weeks for carbonation to occur. Right?
In my experience, you'll get a quicker carb with hefes. With a short primary time, a low flocculating yeast, and little need for conditioning, they should be done well before the traditional 3wk period.
__________________
PVH is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 05:49 PM   #17
digg1es
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Bellingham, WA
Posts: 34
Default

Quote:
Originally Posted by sendkyleanemail View Post
That beer will ferment VERY quickly. Mine was in the keg and being served in two weeks.

I would't worry about secondary. Just primary till it's done, then give it a few days to clean up. Cooler temps will give more cloves and warmer temps will give more banana during ferment. It'll be plenty cloudy, either way.
Agree on the aggressive fermentation. Starts fast and lasts for a while. I usually let this one ferment in primary for about two weeks at no higher than 64 degrees, and rack to keg as soon as FG is stable. Carb for a week in refer and enjoy.
__________________
digg1es is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 06:15 PM   #18
jakecpunut
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Mt. Airy "Mayberry", NC
Posts: 439
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Guess which dumb butt used whirlfloc on his 1st Hefe? hahaha

__________________
http://jakecpunut.com/home-brew-deals/ <---- "Home Brew Deals"

http://YouTube.com/JakeCpuNut

http://surrywebdesign.com

Fermenting - 10 G's of Speer Beer Pale Ale

Tap # 1 - Frozen Toes IPA
Tap # 2 - Nut Brown Ale
Tap # 3 - Rye IPA
jakecpunut is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2011, 09:31 PM   #19
jskinner10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Charlottesville, Virginia
Posts: 117
Liked 2 Times on 1 Posts
Likes Given: 1

Default

Sweet, thanks for the input guys. I'm pretty excited about trying this one. Happy to have the secondary ferm issue cleared up.



__________________
jskinner10 is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Bavarian Hefeweizen not like Paulaner Hefeweizen - How come? cootr_brn Extract Brewing 19 09-18-2009 05:58 PM
Suggestions for an extract hefeweizen? rhulbert Extract Brewing 16 08-25-2009 08:44 PM
Hefeweizen? EndlessWinter77 Extract Brewing 7 06-06-2008 07:47 PM
Hefeweizen esters Danny013 Extract Brewing 32 10-19-2007 03:30 AM
Hefeweizen Color Aiko Extract Brewing 7 08-10-2007 06:00 PM