My 1st Bavarian Hefeweizen - questions - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > My 1st Bavarian Hefeweizen - questions

Reply
 
Thread Tools
Old 09-22-2009, 11:33 AM   #11
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


Quote:
Originally Posted by Grinder12000 View Post
I think my ambient temp in the basement is 66ish at the moment and I can alsy cool a carboy 5 degrees.

The question is what temp will give me the perfect bland of flavors.

Warmer = banana?
Cooler = coves?
In addition to what DB said, pitch rate and aeration also play a role in the ester/phenolic profile the yeast provide. There was an article somewhere regarding pitch rates and a tasting panel preferred the German Weizen that was under-pitched (with other yeasts/beers they usually preferred brews made with 'recommended' pitch rates). I recently made one on a washed cake so I probably over-pitched it and while it's good...it's not as good as the Weizen that made that cake.
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Bavarian Hefeweizen not like Paulaner Hefeweizen - How come? cootr_brn Extract Brewing 22 05-19-2014 11:06 PM
Bavarian Hefeweizen - question Grinder12000 General Techniques 5 10-07-2009 05:26 PM
Weissbier Hefelump (Bavarian Hefeweizen) oswiu Homebrew Ale Recipes 0 04-19-2009 11:08 AM
First All Grain Bavarian Hefeweizen on tap! EdWort All Grain & Partial Mash Brewing 35 03-23-2007 12:16 AM
AHB Bavarian Hefeweizen TxBrew Recipes/Ingredients 11 09-04-2006 11:32 PM


Forum Jump