Wheatmeister

Recipes 

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

PGHBrew

Recipes 

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.

Wheatmeister

Recipes 

Insurance. No flavor with this minimal addition so there's no downside.

heckler73

Recipes 

yes, mine's extract. I'll try a late addition next time.

KuntzBrewing

Recipes 

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

b33rmug

Recipes 

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

Gear101

Recipes 

Female that would be ok...male he better slow up with some cash..

__________________
Island Time Brewery

Keg 1=Black Caesar Imperial Stout by Island Time Brewery
Keg 2=(IPA) Islamorada Pale Ale by Island Time Brewery
Keg 3= Zombie Dust
Keg 4= Goose Island Matilda
Keg 5= Cigar City Jai Alai
Keg 6= Bell's Hopslam


Stainless is Painless

"I am allergic to grass. Hey, it could be worse. I could be allergic to beer." - Greg Norman

Wheatmeister

Recipes 

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..

b33rmug

Recipes 

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

barrooze

Recipes 

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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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale