Originally Posted by fatboy570
Gives me hope for my own hefe. I found a few recipes and modified them a little to come up with a batch for my uncle. He paid for the ingredients so I better do a good job, plus his wife is German, so she can tell me how close I am. She really liked the Kolsch I made last year, maybe I will do as good with this one. Next up is a double bock, then either a honey cream ale or my great grandads Prohibition beer
Not that you asked for it, but my #1 suggestion for making your hefe come out well is keeping a stable fermentation temp in the range that gives the flavor profile you want. I like the clovey-ness of genuine German hefe, so I tend to ferment at a cool temp, around 64-66F. I still found that I had to tweek things a bit to dial in the correct hoppiness/sweetness. Good luck
John, for you to be brewing ones that you consider that great - I'm sure they truly are - after your time in Germany I know you've sampled PLENTY of the real deal. Be proud of yourself! Have a great party -- and yes, consider leaving a donations envelope out, but I'd suggest you don't actually ASK for donations if you told people that you would have plenty of beer available. If it's BYOB and their all hitting your kegs, though, then definitely ask! Or ask for volunteer help with brewing your next batch or two...