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Right I'm just going to put it out there... my latest Hefeweizen has zero head retention... tastes bland... it's quite depressing... I have been brewing all grain for around a year... made about 15 batches with differing results and a couple of good Hefeweizens... my latest lager has great...

Alright fellow brewheads... I usually brew Hefeweizens and recently have done a couple of decent German pilsners.... for a while I have been looking for a really good recipe for Holsten pils... It is probably the only commercial lager that I truly like and drink occasionally... and my family...

A few of my brews... mainly a pilsner lager and an American wheat... all taste and smell good and as expected... however when I pour them every bottle creates in the glass a strange particular shape on top of the foam... A lot of the times these shapes are very similar... could this be a slight...

Right fellow home brew troopers... I have been making my own all grain beer for over a year successfully completing around 15 batches (5 gallon) and I am ready to take the next step into kegging... however I am taking a complete walk in the dark and don't know where to start... I was wanting...

Really? I am always super sanitary when completing each process... Left this one in the fermented for 6 weeks so thought it was mould... skimmed it and racked to bottling bucket and it tastes alright. That's a shame. I'm not into sour or funky beers. Waste of equipment 😔 Thanks for the info 😁

Help...

It has calmed down tonight Duncan... the smell seems to have faded... still have a good while to go before bottling and it will be interesting to see what the aroma is like then... will let it oxidize without too much thought during bottling.... and then anticipate the final result! Going to buy...

Thanks for advice everyone! It is definitely more like rotten vegetables and blew me away when I inspected the airlock... I usually get a hit of sulphur from this strain and this time it was distinctly different... however this morning the smell does not seem to be so bad as yesterday... I...

Do you think perhaps opening the fermenter for a few minutes to allow oxidation and let off some of the foul smelling aroma may be a good idea? I have had a sulphur smell before however never as pungent and strong as this... was it maybe due to an infection when harvesting the yeast or stressing...

Thank you! 😁

Thank you for information! What do you think the reason for the smell if this time? Could it be due to top cropping rather than bottom harvesting? Or might it be an infection after several generations of harvesting? And do you really think the smell will disappear... I tried sniffing the airlock...

I hope you are right Duncan! Even 5x more foul smelling than an original yeast 3068 smack pack? Because this is really stinking it is so horrible my Mrs even commented on it... I am just hoping that the yeast is super healthy and making great Hefeweizen 😁

Thanks Duncan It was just because I never had it before with the same ingredients and strain of yeast I have been harvesting... I top cropped it off the last batch (usually taken it from the bottom yeast cake) so I wondered if this had an effect or if it picked up an infection this time... I...

I pitched some harvested wyeast 3068 a couple of days ago to my Hefeweizen (65% wheat, 20% pilsner, 15% munich) Usually everything goes well and I get tthe odd smell of sulphur however this time when I opened the door to the spare room all I could smell was a rotten vegetable / bin like smell...

It is only a few days old... you reckon I will be okay to go and pitch it? 😁

Alright fellow brew heads...quick question here... I pitched just a smack pack of 3068 and got a nice weissbier not much banana... Next I seriously underpitched... too much banana... nearly a wasted batch and hardly any head.... I then started making starters from bottom harvested yeast which...

Too try and up the protein... What about a protein rest? I filter before transferring to the fermenter and thought this would maybe counterbalance that as the first hefe I made without this step was hazy (which didn't bother me dud to the style) but had a great head retention... I'll give it...

62C for 30 70C for 30 (where I add 20% of wheat malt as a late addition) 77C for 20 What do you think?

Anybody out there?

Right here is the deal lads and ladettes... First Hefe I brewed had brilliant head 😉 but a lot of trub and other protein particles floating around... On the 2nd one I decided to use the biab bag to filter the wort (used the no chill method) as I was transferring to the fermenter... it has...