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Old 08-12-2011, 04:52 PM   #611
elproducto
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Jul 2010
Ontario
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Because that's what yeast do when they're done.

Roll the bottle on the counter a few times before pouring if you want the cloudy hefe look.


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Old 08-13-2011, 01:55 PM   #612
lemy
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Sep 2010
West Richland, Washington
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Quote:
Originally Posted by Otiluke View Post
I made this once and it was great. On my second attempt I wanted to try for a a crisper finish so I planned to mash at 150. I ended up with 149. However i forgot about the 90 min mash and only mashed for 60. Any thoughts on how this will end up?
Do you treat your water? Have you ever tried gypsum and/or calcium chloride to give a bit of bite?



 
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Old 08-13-2011, 05:23 PM   #613
Otiluke
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Mar 2010
boston
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No I haven't messed with my water. I was just thinking that lowering the mash temp would make it a bit dryer. I'm hoping for a nice crisp finish.

 
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Old 08-13-2011, 06:10 PM   #614
lemy
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Sep 2010
West Richland, Washington
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Quote:
Originally Posted by Otiluke View Post
No I haven't messed with my water.
Your lhbs should have some gypsum. I think it really makes a difference, and actually creates that "crispness" you are talking about while maintaining a fuller body and mouthfeel.
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Old 08-14-2011, 12:01 AM   #615
mcbethenstein
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Mar 2011
Waukesha, WI
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Quote:
Originally Posted by lemy

Your lhbs should have some gypsum. I think it really makes a difference, and actually creates that "crispness" you are talking about while maintaining a fuller body and mouthfeel.
Any experience with using lactic acid or citric acid? I'm brewing after my little one goes to bed and I was debating adding a 1/4 tsp to the sparge.

 
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Old 08-23-2011, 11:23 PM   #616
pdean50
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Aug 2011
Portland, Oregon
Posts: 2

Ed I would just like to say thanks for the recipe. My brew partners and I brew 15 gal. of your Hef. and just recently entered it into and brew competition called Timbers Army Homebrew Competition. We won first place in the Hefeweizen catagory with a second place overall. We now get to brew the beer at McMenamins 5 barrel system.
We also placed 1 lb of blueberry's from my backyard in 5 gallons of your hef. and won second place in the hef. group. The judges said that the blueberry hef. was a perfect example of what a fruit beer should taste. They said it was perfectly well balaced. Needless to say this years blueberry's are ready to pick to later be placed in yet another brew of your hef. recipe.

Thanks for letting other people take a chance on your nice recipe. If you want I would be happy to give you my imperial porter recipe which won in the peoples choice awards at the same brew competition. There was no catagory for the porter but some of the judges said it was quite suprisingly good.

 
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Old 09-05-2011, 05:15 AM   #617
mistercameron
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Jan 2011
SD, Ca
Posts: 390
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Question... I bottled this on June 20. The taste has been pretty good, just not quite exactly what I was expecting. There's been something just a little "off." A friend brewer tried some today and said it tasted a bit astringent. I can see what he's saying - it's a bit sour, but not dry or sandpapery like wine can do. Does that make sense? I have no concerns about infection.

Some highlights:
OG 1.055 (boiled off too much, didn't top off)
FG 1.010
Mash 153F
Ferm Temp 72F
WLP 300

Bottle carbed to about 4 vols, if I remember correctly.


Any ideas, or am I actually closer to the target than I think?

Thanks!

 
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Old 09-09-2011, 08:04 AM   #618
944play
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Jul 2008
Santa Rosa, CA
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Quote:
Originally Posted by CidahMastah View Post
I recently did a rebrew on a hefe at 62-64F with regular pitching rates instead of going higher. I am much happier with the ending results.
I have brewed this (approximate) recipe three times, the first time fermented at 62F, the next two times closer to 68F. I like the warmer ferment better, as the first batch had very little banana ester.

My latest batch is positively wonderful even though it only started at 11P, 1.044. Now I know to double-mill wheat malt. A few notes on what I think makes this particular batch so great:
  • Single decoction, pretty vigorous
  • RO water, 5 gm CaCl2 and 0.5 gm CaSO4 in the mash
  • 1L starter at beginning of brewday
  • Oxygen for 1 minute
Mash pH was 5.6. I used Spalt Select leaf for bittering and .25oz Crystal @15 and @5 for 16 total IBU by Rager. Though it's only around 4.5%, the beer is totally flavorful, crisp, balanced, and with good head and lace at 4 weeks from brewday. I'd proudly put this beer up against any commercial, locally available hef (a Weihenstephaner or Live Oak in their native lands could maybe beat it).
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Old 09-09-2011, 12:35 PM   #619
CidahMastah
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Nov 2010
, New York
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944play - thanks for the details - really appreciate it in my pursuit of hefe. I got my water report and have concluded that I need to start with distilled or RO if I want to go after the hefe I am looking for - so your information reinforces that thought.

I should clarify that I was using the 62-64F on WL 351. However, I do 10G batches, so next time I brew a hefe I will bounce back to 3068 and do 5g in @62 and 5G at 68F and compare each. Did you under pitch your hefe (i.e. I assume this was a 5g batch? so it looks like correct pitching rate) when you fermented at 68F to get more esters? My best results so far with teh WLP 351 was correct pitch rate and 62-64F. So using temp to stress the yeast.

I have finally started to bust out my ph meter to check my mashes so I can get some better idea of what is going on (though I haven't done this on a hefe yet).

I double crush my wheat too

Looks like a tasty hefe! Would you say it has nice bbanana/vanilla finish liek FK hefe? Or more on the citrusy side?
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Old 09-11-2011, 02:06 AM   #620
944play
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Jul 2008
Santa Rosa, CA
Posts: 2,726
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Quote:
Originally Posted by CidahMastah
Would you say it has nice bbanana/vanilla finish liek FK hefe? Or more on the citrusy side?
No citrus to speak of, just medium banana, rich Graham crackery malt, low clove, and carbonic bite from 19 psi serving pressure.


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