I made this recipe from here a couple weeks ago, I was reading the forum I got this from about the yeast, and it had said you could use liquid yeast, Wyeast 3068. My LBHS said this would add a banana clove taste. But after following the recipe exactly, and bottling, it tastes really YEASTY? This is the second time of using this yeast in wheat beers and has tasted bad. Am I doing something wrong, does the LBHS have bad yeast? Or do I just not like this yeast taste? I brewed 2 different beers that day, and on the other batch, I used dry yeast and it turned out great.
Here is the recipe I used. I guess I should have just used the recommended yest.
Extract - Simple Hefeweizen
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Recipe Type: Extract
Yeast: Danstar Munich
Yeast Starter: Rehydrate
Batch Size (Gallons): 5 gal
Original Gravity: 1.045
Final Gravity: 1.011
IBU: 14
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 10 days @ 68f
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: A quick and easy Hefeweizen. Serve with a lemon wedge on a hot summer day.
5 lbs. Briess Bavarian wheat DME
8 oz. Carahell
1 oz. Tettnanger (4%)
Danstar Munich
Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style.
Here is the recipe I used. I guess I should have just used the recommended yest.
Extract - Simple Hefeweizen
________________________________________
Recipe Type: Extract
Yeast: Danstar Munich
Yeast Starter: Rehydrate
Batch Size (Gallons): 5 gal
Original Gravity: 1.045
Final Gravity: 1.011
IBU: 14
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 10 days @ 68f
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: A quick and easy Hefeweizen. Serve with a lemon wedge on a hot summer day.
5 lbs. Briess Bavarian wheat DME
8 oz. Carahell
1 oz. Tettnanger (4%)
Danstar Munich
Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style.