Hi, I have a simple question regarding the method I followed to brew this hefeweizen.
I brewed a simple 50/50 (pilsner malt/wheat malt) hefeweizen about a week ago, O.G. was 1.050, right where I wanted it.
Fermentation took place in fridge with temperature control (thermometer on bucket) using the Hefe Wyeast 3068 at 62F for an entire week (with loose lid).
Fermentation visibly started the following evening, with about 1 to 2 inches of krausen for the next 3/4 days.
At day 5, the krausen had fallen and I was able to take a gravity reading of 1.012 (also where I wanted it based on the recipe I followed).
I took two more gravity readings at day 6 and day 7, both were also 1.012.
On day 7, I had a small taste and didn't notice any significant off flavours (much less than my previous attempt using a WB-06 yeast at 72F), I actually didn't get too much of the clove/banana flavours I am after either, but I am wondering if this will come out more when the beer is carbonated.
The recipe I am following said it should take about a week to ferment with that yeast at 62F and that it should be bottled/kegged as early as possible once fermentation is over to preserve those flavours associated with German hefeweizens.
I did then keg it on day 7 (yesterday), but have since read a whole lot of threads around Hefeweizens and everyone seems to say that 10/14 days should be the minimum for such a beer, even when fermented warmer. I am pretty confident that fermentation was done on my end (same F.G. on last three days, and expected value), I also haven't noticed any significant off-flavours when tasting the beer before kegging, and certainly do not want to lose the flavours I am after by having too long of a diacetyl rest, but I am curious to hear what you guys think about the decision to keg it after only 7 days (at 38F/16PSI). I was simply following the recipe guidelines (and confirming stable F.G.), but was this a poor decision, will it affect the final result in a bad way? What would you have done (just trying to understand/learn for future brews).
This is the recipe I followed (all grain version):
https://byo.com/article/german-hefeweizen-style-profile/
Thank you for your help.
I brewed a simple 50/50 (pilsner malt/wheat malt) hefeweizen about a week ago, O.G. was 1.050, right where I wanted it.
Fermentation took place in fridge with temperature control (thermometer on bucket) using the Hefe Wyeast 3068 at 62F for an entire week (with loose lid).
Fermentation visibly started the following evening, with about 1 to 2 inches of krausen for the next 3/4 days.
At day 5, the krausen had fallen and I was able to take a gravity reading of 1.012 (also where I wanted it based on the recipe I followed).
I took two more gravity readings at day 6 and day 7, both were also 1.012.
On day 7, I had a small taste and didn't notice any significant off flavours (much less than my previous attempt using a WB-06 yeast at 72F), I actually didn't get too much of the clove/banana flavours I am after either, but I am wondering if this will come out more when the beer is carbonated.
The recipe I am following said it should take about a week to ferment with that yeast at 62F and that it should be bottled/kegged as early as possible once fermentation is over to preserve those flavours associated with German hefeweizens.
I did then keg it on day 7 (yesterday), but have since read a whole lot of threads around Hefeweizens and everyone seems to say that 10/14 days should be the minimum for such a beer, even when fermented warmer. I am pretty confident that fermentation was done on my end (same F.G. on last three days, and expected value), I also haven't noticed any significant off-flavours when tasting the beer before kegging, and certainly do not want to lose the flavours I am after by having too long of a diacetyl rest, but I am curious to hear what you guys think about the decision to keg it after only 7 days (at 38F/16PSI). I was simply following the recipe guidelines (and confirming stable F.G.), but was this a poor decision, will it affect the final result in a bad way? What would you have done (just trying to understand/learn for future brews).
This is the recipe I followed (all grain version):
https://byo.com/article/german-hefeweizen-style-profile/
Thank you for your help.
