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Old 02-14-2012, 06:21 AM   #11
heckler73
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well, I went with 3.45 priming dextrose, but I have some nice swingtops that came with a hefe from Germany.

I did find this interesting read. Has anyone primed with the wort and fresh yeast "Speisse" as suggested?

Quote:
Next, siphon 2 qts. (~2 L)) of hot wort (for Speise) into a container. Let the wort cool, then seal the container and refrigerate until needed. Chill wort and rack to a clean, sanitized fermenter. Aerate, pitch yeast and ferment at 68 F (20 C). Prime with Speise and bottle.


On bottling or kegging day, take the Speise out of the refrigerator and let it warm up to room temperature. Because at home you are dealing with just a single batch, you must inoculate your saved “unpitched” wort before using it as a Speise. Thus, pitch the second package of yeast into your Speise, close the container and shake it vigorously to aerate it. Then pour the Speise into a clean carboy or a Cornelius keg and rack the fully fermented brew into it for a thorough mix. Transfer the inoculated beer into bottles or keep it in the closed Cornelius keg
I think I'll give that a go on my next hefe.

 
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Old 02-14-2012, 08:45 PM   #12
gtlaw10
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around the forum i've seen that technique referred to as 'krausening.' lots of members have done it, i believe it's also documented in the wiki. very traditional german technique - do it up.
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Old 03-07-2012, 04:15 AM   #13
heckler73
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Well, here she be! It's awesome. Perfectly good head, and wonderful fruity hefe smell. Thanks for the advice!
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Old 03-07-2012, 04:27 AM   #14
heckler73
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Simple, yet very effective!

Hefeweisen O.G 1.045-1.050
7.25 lbs wheat Malt Extract
0.65 lb Wheat malt
0.65 lb pilsner malt
0.65 oz Perle whole hops (60 minutes)
3068 yeast smackpack

6.6 oz of priming dextrose with 1-1/3 cups boiling water

 
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Old 03-07-2012, 04:37 AM   #15
sweetcell
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i've seen that some brewers add flour to the boil to ensure cloudiness. 1/2-cup per 5 gal if i remember correctly.
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Old 03-07-2012, 02:22 PM   #16
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Not sure bout adding flour. I would only worry bout tasting it; like how you have to 'saute' flour when making a roux. My hefes get quite cloudy on their own with 3 week primary & no secondary. SWMBO likes the kristall so she doesn't rouse the yeast.

I think speise is different from krausening. I tried the speise technique but did not add yeast to it. I figured its kind of like adding DME as a primer so I don't bother anymore. It worked just fine though. Make sure you reboil it at bottling time.

BTW looks great!

 
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Old 03-08-2012, 03:36 AM   #17
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Old 12-07-2012, 09:57 PM   #18
Brazbrew
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That's encouraging. I made a 30 liter batch of Weisse, and I confess i'm not much of a fan, but i made it for friends who insisted. The recipe called for approx 4 liters of "Speisse" to be added at bottling.
The recipe called for 5-7 days in the primary then rack into the bottling bucket with inoculated Speisse.
Laziness got the best of me (combined with the lack of enthusiasm for the Weisse), and the wort is now three weeks in the fermenter, and the Speisse just as long in the fridge.
Is it still safe to use that unfermented wort for bottling?
I don't have liquid yeast for inoculating, can I just pitch dry yeast or should I make a starter?
To complicate matters I missed the target OG, so I'm thinking I may need to add some sugar at bottling to get the right CO2 level. Seems like this beer's going to be a mess!

 
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Old 12-10-2012, 01:58 PM   #19
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I've been using paulaner bottles,about half of them from their hefe. I don't think the hefe bottles are any heavier than the ale/salvator bottles. But 3.0 volumes of co2 sounds like plenty to me as well.
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Old 12-10-2012, 02:53 PM   #20
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Quote:
Originally Posted by Brazbrew View Post
That's encouraging. I made a 30 liter batch of Weisse, and I confess i'm not much of a fan, but i made it for friends who insisted. The recipe called for approx 4 liters of "Speisse" to be added at bottling.
The recipe called for 5-7 days in the primary then rack into the bottling bucket with inoculated Speisse.
Laziness got the best of me (combined with the lack of enthusiasm for the Weisse), and the wort is now three weeks in the fermenter, and the Speisse just as long in the fridge.
Is it still safe to use that unfermented wort for bottling?
I don't have liquid yeast for inoculating, can I just pitch dry yeast or should I make a starter?
To complicate matters I missed the target OG, so I'm thinking I may need to add some sugar at bottling to get the right CO2 level. Seems like this beer's going to be a mess!
5-7 days in primary is too little, 3 weeks is just fine - in fact it's the minimum that i leave my beers in primary. nothing bad will happen to your wiesse because it's been in primary for 3 weeks (assuming you had good sanitation, of course).

as long as the speisse has been refrigerated all that time, you should be fine using it. the cold temps kept any nasties at bay and as soon as you add it to the beer the yeast in there will rapidly consume it. and speaking of which, you don't need to add more yeast. if you had a healthy primary fermentation, there is still plenty of yeast left to consume the unfermented wort and carbonate the beer. adding some dry yeast will work, but it's over-kill in my opinion.
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What hops should I grow? Looking for cheap honey?
- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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