Hey guys,
So I finally found some free time this weekend to start up another batch. Here is a link to the kit I am trying.
Hank's Hefe Weizen w/ Danstar Munich dry yeast :: Midwest Supplies Homebrewing and Winemaking Supplies
I have a few questions that I would like to get cleared up now so that I wont be scrambling or making any mistakes on Saturday. I was looking in the Recipe thread to see what some people put in their hefeweizen. I have decided that I am going to put some fresh orange zest, lemon zest, and fresh chamomile. When should I include these? Do I do them sometime during the boil, and if so when should I do it, or do I put these in when it is fermenting? Do you guys think if I included some orange peel that would give it some flavor or should I just stick with the zest?
Also I was looking at the product sheet. It mentions that a two stage fermentation is recommended. What exactly does that mean? I talked to some other homebrewers and they said that with a hefeweizen you are going to only have one week in fermentation and then you can bottle it. There is no need for a secondary. Can you guys help me clear up some confusion. I really appreciate any help. Thanks.
So I finally found some free time this weekend to start up another batch. Here is a link to the kit I am trying.
Hank's Hefe Weizen w/ Danstar Munich dry yeast :: Midwest Supplies Homebrewing and Winemaking Supplies
I have a few questions that I would like to get cleared up now so that I wont be scrambling or making any mistakes on Saturday. I was looking in the Recipe thread to see what some people put in their hefeweizen. I have decided that I am going to put some fresh orange zest, lemon zest, and fresh chamomile. When should I include these? Do I do them sometime during the boil, and if so when should I do it, or do I put these in when it is fermenting? Do you guys think if I included some orange peel that would give it some flavor or should I just stick with the zest?
Also I was looking at the product sheet. It mentions that a two stage fermentation is recommended. What exactly does that mean? I talked to some other homebrewers and they said that with a hefeweizen you are going to only have one week in fermentation and then you can bottle it. There is no need for a secondary. Can you guys help me clear up some confusion. I really appreciate any help. Thanks.