fisher1
Member
A glass from the keg at home:
Let us know how it tastes. I'm not surprised that it will ferment, but what kind of flavor is it going to produce? I haven't gotten great flavor from washed hefe yeast.
I've been holding my breath for a long time. Finally kegged it last week, and now the results are in.................
And it is damn good! Very bavarian, very smooth, great hefe flavor. I was scared but it's turned out great! Only negative is piss poor head retention. But really, who cares?
Thanks Ed!
Yeah I was really worried about my year old hefe yeast, but it worked out just fine. The smell is slightly funky but I'm pretty sure that's totally in style with this. And once again, it goes down real smooth.
The only beer I've done with this was an American wheat last year so this is different and maybe the yeast might be better off fresh, but it fermented great and like I said, the proof is in the beer and the beer tastes great
I made this with red wheat, and I cannot drink it. Does red wheat taste totally different than regular wheat? I am thinking about dumping this batch, I obviously did something wrong
I have a group of friends coming by this weekend for samples
CidahMastah said:Just thought I would offer this up. In my quest with the hefe style I went back and found the dunkelweizen episode from the brewing network. One notable difference I found there was the ferment temp.
According to Jamil 62F is the money spot for the ferment temp to get both clove and banana in the right amount for hefe's and dunkelweizen. He also says that you should pitch the correct amount of yeast.
Has anyone tried this recipe at 62F?
I am fermenting a very similar recipe right now at 62. I pitched at hybrid rates using mr malty calculator.
Could that flavor profile be the type of yeast you are using?CidahMastah said:I liked this hefe recipe, so don't But mine came out crisp with some light almost acidity/dryness and really no clove or banana - which I thought was what the style shot for. I was dead on with ferment temps at like 68-69F for the duration. Still a bready hefe, great with an orange. However I didn't feel I hit the style on the nose, like something was lacking.
Could that flavor profile be the type of yeast you are using?
How fast from grain to glass?
CidahMastah, I have been having the same problem with my all grain Hefe's, there is just something "off" with the flavor. I dont have the problem with any of my other all grain batches or when using Extract for my hefe's but just havent quite hit the nail on the head with this one. I also am fermenting at 66-68 for the duration and using same ingredients, mash schedule etc.. One thing that has got me wondering is that I usually pitch at about 74 degrees, maybe with 3068 this is too high to pitch at even though I drop ferment temp down shortly after.. Any thoughts?
My homebrew club held an officially unofficial hefe competition at our last meeting. 12 entries, I took 3rd with this recipe.
Fermented for 11 days, and was in the bottle for 5 weeks.
It was the loop configuration itself that I think contributed to channeling, as I never had good eff with that setup even when the braid was free of larger holes.
You did 68F ferment as noted in the recipe?
Brewed this today. Thanks for the heads up on the blowoff tube. That yeast is a monster.
CidahMastah said:mistercameron
"but the carboy temp has help pretty consistently at 72° for the last 5 days."
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