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Old 05-03-2012, 01:10 PM   #1
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Is it best to bottle you're hefe as soon as FG is stable or give it the usual 2 - 3 weeks in primary? Or is it just a matter of personal preference? It is my understanding that a hefe is best young. What are your thoughts?
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Old 05-03-2012, 01:22 PM   #2
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I just did one, and I let it sit in the primary 3 weeks, turned out perfect. I was only going to let it stay in the primary for 2 weeks, but I had bubbles in my airlock for 14 days. My FG came down from 1.012 to 1.009 during the last week.

OG=1.050
FG=1.009
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Old 05-03-2012, 01:23 PM   #3
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I leave my Hefes in the primary for about 3 weeks and yes, they are best when young but that does not mean 'green" Once bottled they will still take 2-3 weeks to be properly carbonated and conditioned.

By drinking young it means you don't want to let the bottles sit around for 6-8 months and expect them to be great, although I have had bottles that have been around awhile and they still taste great!

 
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Old 07-11-2012, 03:18 AM   #4
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No posts on this thread for some time but I thought this might be a good spot to post. I got a little experimental and did a three gallon batch of hefe and added two gallons of unfiltered natural apple juice. OG was at 1.070 and FG is 1.001 using hefe yeast. I'm basically going for a cider wheat beer. I call it apfelweizen. It's strong and needs to age to mellow out some. But, I'm afraid if i wait too long it will lose its great hefe features. It been in primary for three weeks. Right now its over powered by the apple bite. Any thoughts on aging?

 
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Old 07-11-2012, 03:22 AM   #5
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That's a tough one. I've found my ciders to reach their stride (once the flavors mellow and blend together) around 6-8 months old. That's a lot longer than I'd leave a hefe.
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Old 07-11-2012, 05:16 AM   #6
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Just did a Hefeweizen that sat in primary for 2 weeks and was carbed in 2 weeks. Everyone that tasted it was amazed at how good it was. One person even said, "It was fuc%&ng delicious." Gave a bunch away and only have 4 left. Time to brew another batch! I started it around 72 degrees for 1 1/2 days then moved it slowly down to 64 degrees. It has an amazing balance of banana and clove to the point where it's almost hard to place your finger on the flavor.

 
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Old 07-11-2012, 02:07 PM   #7
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Quote:
Originally Posted by Qhrumphf
That's a tough one. I've found my ciders to reach their stride (once the flavors mellow and blend together) around 6-8 months old. That's a lot longer than I'd leave a hefe.
I should've considered that. It fermented really dry. It's at about 7% ABV. I'm hoping that will help it age better than a typical hefe. Only time will tell but It's looking like it maybe more of a cider than anything else.

 
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Old 09-19-2012, 07:03 PM   #8
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Apologies for stirring a dead thread, but thought I might be able to chime in with my own experience - I just recently polished off the last bottle from the first batch I ever brewed, a Blood Orange Hefe made 2 years ago, and it was still delicious. Granted there hasn't been any improvement in flavor over the past year and a half, but it didn't go bad either!
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Old 09-20-2012, 10:47 PM   #9
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Quote:
Originally Posted by Deam
Apologies for stirring a dead thread, but thought I might be able to chime in with my own experience - I just recently polished off the last bottle from the first batch I ever brewed, a Blood Orange Hefe made 2 years ago, and it was still delicious. Granted there hasn't been any improvement in flavor over the past year and a half, but it didn't go bad either!
No worries, that's promising for me. I've got a case left of my apfelweizen. I just put it in the fridge last week after two months bottle aging. I tried a few and they have certainly improved. They have a much bigger head with better retention. Also, I'm picking up more banana and clove indicative of the style. Very awesome. Can't wait to see how it ages even more.

 
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Old 03-15-2013, 04:10 AM   #10
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Quote:
Originally Posted by Beer_me_plz View Post
No worries, that's promising for me. I've got a case left of my apfelweizen. I just put it in the fridge last week after two months bottle aging. I tried a few and they have certainly improved. They have a much bigger head with better retention. Also, I'm picking up more banana and clove indicative of the style. Very awesome. Can't wait to see how it ages even more.
How did the apfelweizen aged? Interesting idea.
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