I am just to inexperienced for them my last one was ok but this one is even worse. It has the hefe taste but a pretty bad after taste of like Tylenol or something I just kegged so I'll give it a week but I think I'm done with them for now.
I am just to inexperienced for them my last one was ok but this one is even worse. It has the hefe taste but a pretty bad after taste of like Tylenol or something I just kegged so I'll give it a week but I think I'm done with them for now.
Is it carbonated. You should be getting a big thick creamy foamy head with a Hefe that should last. The wheat malt has lots of proteins. This pic does not look right for a Hefe.
I do mine at a lower mash temp 148-150.
Ferment at 10 days with the Weihenstephaner strain. a noble hop to target 12 IBU. It's all based on Edwort's recipe.
A light train bill like this often can result in a pH a little high. Mash acidification is oft needed
Awesome thanks for the help guys I'll try again another time lol
I'd also throw out the idea that your fermentation might be struggling. Are you using liquid yeast with a starter? If not , a poor ferment can actually cause problems with head retention and obviously taste. I also second those who mentioned water and mash ph, wheat beers are especially temperamental when it comes to ph, and can easily become astringent if the ph is out of wack. Honestly I wouldn't worry about 154 versus 152, just rdwhahb and let it ride. Oh fyi, a half pound rice hulls is not too much, especially if you are having issues with a stuck sparge. The rice hulls lend no flavor, so you can't really overdo them.
I'd also throw out the idea that your fermentation might be struggling. Are you using liquid yeast with a starter? If not , a poor ferment can actually cause problems with head retention and obviously taste. I also second those who mentioned water and mash ph, wheat beers are especially temperamental when it comes to ph, and can easily become astringent if the ph is out of wack. Honestly I wouldn't worry about 154 versus 152, just rdwhahb and let it ride. Oh fyi, a half pound rice hulls is not too much, especially if you are having issues with a stuck sparge. The rice hulls lend no flavor, so you can't really overdo them.
So it's been a week in the keg definitely tastes better now but still the head doesn't really last for more than 30 sec. I'm guessing that could be cause 9f how I brewed it?
I made a batch of Centennial Blonde (all light grains) and I thought it was awful. That was the batch that prompted me to start looking at water chemistry.
Off topic a bit, but a batch of Centennial Blonde was exactly what prompted me to look at water chemistry as well. My CB came out very grainy, a bit astringent, and just didn't taste good. I knew it had to be my process because a million homebrewers have given that recipe rave reviews.
I mean it looks fine to me except it does have quit a bit of fine sediment in it too
I don't see anything in your descriptions that suggest your methods would cause the head to dissipate quickly. That usually has to do with the serving glassware having a soap residue or an anti-spotting agent in the dishwasher. Wash some of your glassware by hand and rinse very well and see if that helps hold the head. I expect my beers to still have some head on them when I finish drinking the beer, half an hour after I pour it.
Yep let it age for a week did some research for the optimal co2 level for a hefe and boom lol. I thing hefe and I will go another round sometime.
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