jamest22
Well-Known Member
watch out, dont spill that.
I just bottled mine last Saturday, I will be taking an early taste this weekend, can't wait
I just bottled mine last Saturday, I will be taking an early taste this weekend, can't wait
Thanks. I'm glad you are enjoying it. It's a true German Hefe.
I'm brewing a 15 gallon batch this week as soon as I step up enough yeast for 3 fermenters.
Knew I should have bought a 5000ml flask..
It never ends, does it?
I brewed Friday, and all I got was a lousy 66%. I bought the grain, milled, from AHS and the wheat looked barely touched. I did a double decoction mash to try to get as much out as I could....This brew session I got around 88% efficiency with an OG of 1.056
I brewed Friday, and all I got was a lousy 66%. I bought the grain, milled, from AHS and the wheat looked barely touched. I did a double decoction mash to try to get as much out as I could....
Mine finished three weeks in the bottle last weekend. Big banana aroma, good stuff.
I'm getting ready to brew my second batch of this and I have 2 questions, is the 3068 the best yeast to use to get the most banana/clove flavor? I'm looking for a franziskaner type banana/clove flavor.
I believe so. Key is fermentation temperature. 68 is optimal, but the higher the temp, the more banana you will get. I did my last one at 66-67 degrees and it has a wonderful banana nose and flavor.
Great thread, I am a huge fan of Bavarian Hef.
Couple of ?'s for Edwort.
Why 90 min for the mash and why no sparge?
With a OG of 1.052, do you really need a starter?
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
O.G. 1.052
F.G. 1.009
5.6% abv
I have my second batch of this fermenting. The first btach was kegged and I noticed that about halfway thru the keg the beer starting clearing and it lost alot of flavor. I may bottle this batch so I can swirl the last bit of beer and pour the yeast into the glass. I would prefer to keg it though. How do you keg it and keep it cloudy and consistent for the entire keg?
I rock the keg to stir up the yeast if it's been sitting too long.
I have always forcecarbed, would this be a good beer to try priming with corn sugar? It seems like there would be more yeast that way.
How much mash and sparge water do you guys use for this one?
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