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Old 05-07-2012, 06:12 PM   #21
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Heckler - are you using a extract recipe? That could be it. AG hefe's should be pretty light, if you use extract try the late addition method to minimize carmalization and keep it as light as possible

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Old 05-11-2012, 07:56 PM   #22
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I'm confused....why would one add flour to a hefe? I've never had one clear even after a few months in the keg.

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Old 05-11-2012, 07:58 PM   #23
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I'm confused....why would one add flour to a hefe? I've never had one clear even after a few months in the keg.
Insurance. No flavor with this minimal addition so there's no downside.
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Old 05-14-2012, 02:19 AM   #24
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yes, mine's extract. I'll try a late addition next time.

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Old 05-14-2012, 04:52 AM   #25
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My hefe is in primary still, strong sulfur smell still, how does yours taste good after 7 days? I used same yeast wyeast weihenstephan as you

Edit: that post sounds like I'm dogging your beer lol I'm not, I meant it as saying "how did u get rid of the sulfur smell quickly" not "I bet your beer taste like ****" lmao

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Old 05-14-2012, 11:16 AM   #26
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This was my first All-grain beer. 12 days to glass. Sorry for the hazy photo, the Iphone lens is scratched.

It was tasty (my friends drank 6 gallons in a few days)



-Eric

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Old 05-14-2012, 12:31 PM   #27
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It was tasty (my friends drank 6 gallons in a few days)
-Eric
Female that would be ok...male he better slow up with some cash..
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Old 05-14-2012, 12:47 PM   #28
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My hefe is in primary still, strong sulfur smell still, how does yours taste good after 7 days? I used same yeast wyeast weihenstephan as you

Edit: that post sounds like I'm dogging your beer lol I'm not, I meant it as saying "how did u get rid of the sulfur smell quickly" not "I bet your beer taste like ****" lmao
Not sure, It really ws good though. In all honesty it was better about a week and even 2 weeks later from a balance of flavors perspective..
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Old 05-14-2012, 12:47 PM   #29
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Female that would be ok...male he better slow up with some cash..
I don't worry about the cash, home brew is relatively cheap, and they are all eager to help brew more. I didn't turn away donations when I bought the 1/2bbl of DFH 90minute, but didn't care if I didn't got them either. It's all about the fun with friends.

-Eric
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Old 05-14-2012, 02:31 PM   #30
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Originally Posted by KuntzBrewing View Post
My hefe is in primary still, strong sulfur smell still, how does yours taste good after 7 days? I used same yeast wyeast weihenstephan as you

Edit: that post sounds like I'm dogging your beer lol I'm not, I meant it as saying "how did u get rid of the sulfur smell quickly" not "I bet your beer taste like ****" lmao
What is your batch size, OG, how much yeast did you pitch, at what temp have you been fermenting?

There could be many reasons for what you're experiencing. If you under-pitched your yeast, it may take longer to complete fermentation. If you are fermenting very cool, it'll be slower. If you transferred to a secondary, you may have remove it from all the yeast that is necessary to clean up the byproducts of fermentation, thus leaving off flavors in the beer.
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