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Do you have gushing bottles? I have seen a few posts lately on here and other forums about gushing bottles. I had the same problem for a while. Are your bottles clean? Like many, I got lazy. When I would pour a beer, I rinsed it (I have a bottle washer in my sink) then put it on a bottle tree...

Liquor store? The bonus is they come with beer in them.

Buy a steam condenser. I dicked around trying to build this and that, none worked, and I probably spent more money than a condenser cost. Buy a condenser, you will not be disappointed.

I've gotten into the habit of treating my kegs like bottles, prime it and wait. Use half of the priming sugar needed to bottle your batch, hit it with CO2 to seal the lid and let it sit for two weeks, cool, tap and drink.

I like to take my homebrew camping and sharing it around a campfire.

When I open fermented my last two I bottled after the krausen fell, at about 10 days.

The last batch of Hefe Weizen I brewed I used Lallemand Munich Classic dry yeast @ 68 degrees. Plenty of banana. Best Hefe I've made, tasted like most of those I drank while stationed in Germany.

I was stationed in Germany for 10 years and drank more than my fair share of Hefe Weizens. I have tried all the tricks to get the flavor and aroma of a German Hefe Weizen that I loved but none ever worked until my last batch. I took some to my drinking buddy from Germany and after his first...

I use two Mash & Boil units. Mash in one then dunk/batch sparge in the other. I average around 82% efficiency

The alcohol will kill you before Star San will.

I ferment my Hefe Weizens in a 15-gallon sterilite container I got from Wal Mart. The lid does not seal allowing the CO2 to escape. I drilled a hole in one end for a spigot. I ferment on a bench (it's too big for my fermentation chamber). For temp control I use a blichman cooling coil hooked up...

I use the clear one with the white lid Robot or human?. The lid does not seal allowing the CO2 to escape. I drilled a hole for a spigot on one end and tip it when almost empty, maybe one beer left behind. I ferment on a bench (it's too big for my fermentation chamber. For temp control I...

I ferment my Hefe Weizens in a 15-gallon sterilite container I got from Wal Mart. I use Lallemand Munich Classic dry yeast and that is the closest I have gotten to most of the Hefe Weizens I drank when I was staioned in Germany.

No, get off MY lawn!!!!!!

You do not need a bunch of shiny stuff to make great beer. I fermented in plastic buckets for 20 years before I bought my first Anvil, and only bought that because I had some extra cash laying around.

What yeast are you using?

I use a Mash and Boil and I noticed my efficiency was off. My fix is I bought another one, I mash in one and then dunk/recirculate sparge in the other. Been averaging 83% efficiency.

Yeast settles. Part of drinking a German Hefe Weizen is swirling the bottle to get the yeast that has settled in the bottle and drinking it. In a keg, the yeast settles and eventually you'll end up with a krystal weizen. I do not remember visiting a bar or gastehaus that ever had Hefe Weizen...

I based my recipe from the book "Brew Classic European Beers at Home" it's an old book. It called for one ounce of hops (tettnanger or hallertau or even saaz) for five gallons of beer, around 15-18 ibus. Try the Lallemand yeast. I made the best hefe with it so far.