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Old 04-30-2012, 01:24 PM   #11
AgingHopster
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Feb 2012
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I've heard of "7 days-grain-to-glass" hefewiezens, never done one. I've done a few hefes now and I love them. In my experience, 7 days is pushing it unless you happen to really like the flavor of young, yeasty beer with lower abv. I found for my personal taste, I can get a good hefe in 10-14 days. I go 6 days primary fermenting at the higher temp range of the yeast (WL300 @ 70F) cuz I love the banana flavors, then I secondary for a 4 days at 60F-65F, then I prime the keg for 4 or 5 days, (a week is best) and cold crash and pour off the yeast.

Pic Below: This is the first drinkable pour after I purged the yeast from the keg. Some folks might consider this hazy but it's still delicious. It's thicker and hazier than a typical hefe at this point but I don't mind it so much, I know the next pour will be a bit cleaner and by the next day it will be just about right. I'd rather drink it than throw it away.



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Old 04-30-2012, 01:30 PM   #12
Wheatmeister
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That looks great hopster, who cares what others would consider ideal, if you enjoy thats all that matters. Looks damn good to me. I have a taste for young hefe's..



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Old 05-03-2012, 06:30 PM   #13
barrooze
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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.
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Old 05-03-2012, 07:02 PM   #14
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Yeah LOW not non-existent. Some will stay in suspension but if racked too early it'll have way too much yeast for even a hefe.
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Old 05-05-2012, 01:23 AM   #15
H-ost
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These are inspiring photos. I have made two hefes so far and the second was a remake because I think I messed up on the first one and the other is still in the fermenter. Anywho, the first one is extremely hazy and I left it in primary for more than 14 days...
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Old 05-05-2012, 02:41 AM   #16
Rubes
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Nov 2011
, Ontario
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I think I will have to give this 7 days business a try. The worst that happens is that I have to leave it in the keg for another few days to settle out more..

 
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Old 05-05-2012, 02:58 AM   #17
jtkratzer
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This is why I bottle my hefes. I haven't tried kegging a hefe yet, but from my time living in Germany, after pouring most of the beer over into a glass, you swirl the last couple ounces to pick up the yeast off the bottom and pour it over the head.

Hefes are one of my favorites along with Koelsch (from when I lived in another part of the country) and I absolutely wouldn't want a clear hefeweizen or hefeweissbier, etc.

 
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Old 05-05-2012, 03:34 AM   #18
Polboy
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Jun 2011
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this is my hefe, 11 days in primary and 11 days in the bottle
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Old 05-05-2012, 04:47 AM   #19
heckler73
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Feb 2012
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I'll agree with thumbs up for haze, but 11 days to bottle has worked out for me. Then you gotta wait, but swirling the yeast back into your glass is the way to go.
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Old 05-05-2012, 04:49 AM   #20
heckler73
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Quote:
Originally Posted by barrooze View Post
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.


curious - what recipes are you using to get the much lighter colour?



 
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