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Old 01-18-2008, 11:14 PM   #11
elkdog
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I'm with you BoxerDog. I don't like German hefe's enough to brew 5 gallons of them, but I like a good clean American Wheat. I've got a batch I fermented with Safale S-05 ready to bottle this weekend. As for your Nottingham, I'd keep it in the 60's, maybe around 65 or so to get a clean flavor with full fermentation. Keep it below 70 to avoid off flavors.


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Old 01-18-2008, 11:16 PM   #12
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definitely below 70


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Old 01-19-2008, 06:43 AM   #13
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I did two batches of Dude's Boulevard Wheat Clone http://www.homebrewtalk.com/showthre...oulevard+wheat and used Wyeast 1010 American Wheat. The first batch was awesome and everyone I shared it with liked it. The second batch I made I pitched on the previous batch's yeast cake and didn't get to bottling it for a while. I had autolysis problems with it (burnt tire flavor ect).

Wyeast 1010 will do good for you if you keep it cool.

I've had temps on Nottingham get away from me on a batch. I'd rather drink wheat beer that got away from me on temps, personally. I like bananas. The Nottingham produced fusel alcohols and tasted like drinking beer with a decent amount of bad moonshine.

Seems to me if you're going to use dry yeast you can't go wrong with Safale US-56. It doesn't seem as fussy as Nottingham with temps if you don't have a good way to moderate them.
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Old 01-19-2008, 12:34 PM   #14
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Quote:
Originally Posted by brewt00l
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
Personally, I disagree with this statement. I have used T-58 on my hefes and I get BIG clove and banana flavors. People have even commented on the fact that the beer are very "hefeweizen-ish".
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Old 01-19-2008, 12:47 PM   #15
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Quote:
Originally Posted by Poppy360
Personally, I disagree with this statement. I have used T-58 on my hefes and I get BIG clove and banana flavors. People have even commented on the fact that the beer are very "hefeweizen-ish".

Interesting, that yeast is infamous for not producing trad hefe nanner flavors.

What temp did you ferment at? I have never used it above 69-70 degrees and haven't experienced anything like you describe.

 
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Old 01-19-2008, 03:49 PM   #16
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The first brew was at 73*F and the second was 66*F. The second brew has huge clove flavors and the first had more banana, but was still "clovey". I like the clove flavor for this time of year, since it's more of a Winter-ish spice.

When compared to an American Hefe, you'd think this came straight from Germany. I haven't had a chance to compare to a traditional German hefe since I pretty much only drink the hefe's I brew.

None the less, I got great banana and clove flavors from the yeast.
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Old 01-21-2008, 12:23 AM   #17
brewt00l
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kooky..I have used it a few times and never a hint of banana, nor have I otherwise read of someone getting those esters with this yeast.

 
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Old 01-21-2008, 01:55 AM   #18
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I think I made about 10 batches of German-style Hefe Weizen last year...


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