All-Grain - Bee Cave Brewery Bavarian Hefeweizen - Page 35

**slakwhere** · 07-29-2010, 06:46 AM

the only Hallertau i can find is from New Zealand and is 8.1% AA. should i just half the amounts at the same inputs? got a starter going to brew this tomorrow

SwampassJ · 07-29-2010, 10:48 AM

Quote:

Originally Posted by slakwhere

the only Hallertau i can find is from New Zealand and is 8.1% AA. should i just half the amounts at the same inputs? got a starter going to brew this tomorrow

Try wholesalehops.com or just use another type of Noble.

**EdWort** · 07-29-2010, 04:41 PM

Quote:

Originally Posted by slakwhere

the only Hallertau i can find is from New Zealand and is 8.1% AA. should i just half the amounts at the same inputs? got a starter going to brew this tomorrow

Try Tettnanger or Saaz. 8.1 is mighty strong for this beer.

**slakwhere** · 07-29-2010, 05:10 PM

thanks, ed. i'll go grab some Tett.

you don't by any chance have this recipe in BeerSmith format, do you?

**slakwhere** · 07-30-2010, 06:32 AM

couldn't keep my MLT at 153 for 90, it dropped a bit. tried to hook the Immersion Chiller up in the MLT like a HERMS, but my March pump doesn't seem to want to push very hard so it was a waste of time... SG suffered a bit (SG = 1.044), but everything else went smoothly.

we'll see what it's like in a couple weeks.

**slakwhere** · 07-30-2010, 08:37 PM

roaring fermentation this morning! air lock full of junk so i went to the LHBS and got my first blow off tube. i may have overfilled the carboy a bit, but i wanted to make sure i get every last drop of sweet, tasty heffe.

Thanks Ed for the recipe!

hinke · 07-30-2010, 09:45 PM

Turned out great!

I had it sitting in the keg for 2 weeks to carbonate. Should I have shaken the keg a little bit to make sure the yeast was in suspension? I am asking this since the first pint was really white...I am thinking I lost some of the nice flavor from the yeast.

**slakwhere** · 07-30-2010, 11:21 PM

hinke, usually you want the yeast to settle out into the bottom of the keg. that way the first pint or so is cloudy, but then you've removed all the yeast from the keg and the rest of the pours are clear.

Wilsons · 08-06-2010, 07:10 PM

Quote:

Originally Posted by slakwhere

thanks, ed. i'll go grab some Tett.

you don't by any chance have this recipe in BeerSmith format, do you?

Ditto on this one if anyone has it please

**midfielder5** · 08-06-2010, 07:19 PM

Quote:

Originally Posted by slakwhere

hinke, usually you want the yeast to settle out into the bottom of the keg. that way the first pint or so is cloudy, but then you've removed all the yeast from the keg and the rest of the pours are clear.

It is personal preference, IMO, because a Hefeweizen is supposed to have yeast in suspension.
Hinke, if it is not yeasty enough for you, then shake away! I believe EdWort reported doing that every few weeks if the Hefe was getting too clear.