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Old 01-18-2008, 04:04 PM   #1
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Default LME wheat kit with Nottingham yeast?

I know to some of you hefe lovers, that this is a bad idea, but I wanted some thoughts about it. The last couple of Hefes I have done were huge problems with banana taste that has left me losing my taste for even commerical hefes because of it as strange as it is.


What type of flavor would I get from LME with some DME added and nottingham yeast?


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Old 01-18-2008, 04:13 PM   #2
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Give the Hefes another chance. Try fermenting with weizen yeast at cooler temps. Nothing about 65-66F (internally) for fermentation as you should be good...


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Old 01-18-2008, 05:19 PM   #3
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I want to give them a chance, but what about using a "less" flavorful yeast like nottingham? what would that be like? I want a safe brew.
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Old 01-18-2008, 05:28 PM   #4
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If you use nottingham you'll still have a perfectly drinkable beer, it just won't be exactly to style. Go ahead and try it, it'll be fine.
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Old 01-18-2008, 05:45 PM   #5
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I did a wheat with WL east coast ale yeast and it took on strawberry notes as time went on. It was fantastic.
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Old 01-18-2008, 06:37 PM   #6
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what liquid yeast would you guys recomend? Non Hefe please.
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Old 01-18-2008, 06:41 PM   #7
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Quote:
Originally Posted by BoxerDog
what liquid yeast would you guys recomend? Non Hefe please.
If you want something neutral, Wyeast1056/White Labs 001...
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Old 01-18-2008, 08:28 PM   #8
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If you want to run dry w/ wheat, try Fermentis Safbrew T-58 for a more American style wheat w/ a bit of zip and no nanner
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Old 01-18-2008, 08:39 PM   #9
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safale us-05 or WLP001 would be good for an american hefe

i still use WLP300 for all my weizens, tho...i just do some clearing and extra hops with my american style.
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Old 01-18-2008, 10:56 PM   #10
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I really dont want to do a traditional Hefe, I used to love Paulaner and frankskanizer, but after I made a hefe that turned into banana bread beer. After that I lost all my taste for real german hefes. All I taste now is banana flavor and there is a possiblity that my local beer store has let some of their beer go bad, as its just not as crisp as it used to be.



What would a good temp be for a nottingham type yeast during stage 1.


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