Wheatmeister
Well-Known Member
Brewed last Saturday, pitched a big starter of 3068, kegged and force carbed Friday night, and enjoyed with friends on Saturday. Great great summer brew, my dog was enjoying the day also.
hefe's tend to be hazy.
were you trying to win a haze competition?
What was your FG? Did you cold crash for a few days before racking? It looks like there is still yeast in suspension.
Hefeweizen yeast is very low flocculating. It almost ALWAYS remains in suspension. Go to Germany and get a fresh Hefe. They're magical. Below is a pic of one I made last year. It too was 7 days grain to glass.
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.
It was tasty (my friends drank 6 gallons in a few days)
-Eric
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
Female that would be ok...male he better slow up with some cash..
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
barrooze said: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.
Sounds like you should be ok. I recommend allowing the fermentation temp to ramp up to low-mid 70s and then hold it there for a few days. This will allow the yeast that's still active to clean up the by-products and remove the sulphur smell. I ramp the temp up on every batch I do towards the end of fermentation to help clean up the beer. Works great.
Also, next time you brew, make sure you use Mr. Malty's Pitching Rate calculator. Plugging in your info, you needed 193-210B cells to properly ferment your batch.
barrooze said:I agree that stressing the yeast slightly can aid in ester production, and you can do that by slightly under-pitching. Pitching only half the amount of yeast recommended will affect fermentation rate. You may not have enough yeast to fully ferment the beer, or clean up the beer at the end of fermentation. Just an FYI from my experiences.
Enter your email address to join: