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Old 09-04-2006, 01:48 AM   #1
scottmc
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Default What a failure.

So in my previous post "So I brewed my first batch" that part I did. So what went wrong? Here is the recipe.

Weihenstephaner Hefeweissbier
Yield: 5gl
OG: 1.053
FG: 1.011

6lb Muntons wheat dry extract. 60min
1oz. Hallertau Hersbrucker hops. 60min
Wyeast 3638 wheat. pitch at 70f.

followed the instructions perfectlly.
boil 3gl. of water add wheat and hops, cool, add 2gal. pitch yeast, cap bucket.
Perfect, everything went according to plan, 12 hrs went by and starting bubbling from the airlock, only way to much, the air lock could not keep up, wort starting coming up at a rapid pace overflowing the air lock and making a mess pouring out of the air lock not to mention the lid on the 6.5 gl. bucket swoll up and I thought it was going to burst, leaks from the bucket lid were coming out from a couple of places, what went wrong, feeling very discouraged at this point. What a friggin mess. I dumped the whole batch fearing contamanation.

The only thing I can think that went wrong was I was instructed to strain the batch prior to sending to the primary, and I did not because of what my LHBS told me to do..... very confused and upset, anyone?


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Old 09-04-2006, 02:02 AM   #2
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Tough to say. I just made a hefe with a similar recipe but with LME instead of dry and had no such experience. I wish I could help.


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Old 09-04-2006, 02:05 AM   #3
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i can't help either but am interested in a Weihenstephaner Hefeweissbier clone...

where did you get the recipe?

thanks
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Old 09-04-2006, 02:09 AM   #4
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Sorry to hear about the bad experience.
It sounds like you did everything ok - I'm not sure what you were refering to by
straining.
What happened is the yeast became very active (perhaps due to higher temps) and caused a blow-out (search this forums for pics!).
The other thing could be that the airlock was not working right, or too little space between the wort and the airlock.

The beer may not have be ruined..but if you were able to salvage it, contanination may have been an issue.

Next batch, try using a "blow off tube" - basically instead of the airlock, insert a sterlized hose into the bung, and have the other end in a bucket of sterilizing solution. The foam will then travel dowm the tube into the bucket - and not pop off your lid/airlock.

We have all had bad batches for one reason or another - so don't get discouraged.

Cheers.
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Old 09-04-2006, 02:10 AM   #5
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Just a VERY active fermentation. I have had a similar experience with just about that exact same recipe. Nothing to worry about, use a blowoff tube next time.
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Old 09-04-2006, 02:31 AM   #6
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NEVER dump a batch out of fear of contamination! Only dump it when it is obvious that you actually have contamination (vinegar taste, mold, etc).

I'm betting you dumped a perfectly good batch of beer.

-walker
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Old 09-04-2006, 03:07 AM   #7
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Scottmc,

I would not get discouraged. From what I've read, Hefeweissens tend to have VERY active fermentations.

Next time just use a blow off tube rather than an airlock on your primary and you'll be fine.
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Old 09-04-2006, 06:12 AM   #8
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Count me in for the "my hef exploded" club. It's pretty common with that kind of yeast, I think. Also for many types of belgian yeast, just as a warning. Other than that, you didn't do anything wrong.

So now you've got an empty carboy, dude, brew on!
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Old 09-04-2006, 01:34 PM   #9
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Yes I will def. use a blow off tube for the next batch. After searching "blow off tube" I feel like an idiot because I could of saved that batch without a doubt. Oh well, live and learn! I will make the same batch in a couple of days. What a dumbass!!!
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Old 09-04-2006, 02:00 PM   #10
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Scott, I use buckets and I've had the lid blow off because the airlock was plugged. Batch turned out ok. New brewers can have a lot of trouble with exceptions. Oxygen is bad, EXCEPT when pitching yeast. Contamination is a concern, EXCEPT when stuff is flying out of the fermenter. And so on.

My first batch was garbage after a six week wait. Looking back, I can say it would NOT have gotten better!. Second batch was great.


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