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It makes sense... thanks I'll give it a try... really love banana and underpitched my last batch however I done it too much that it nearly ruined the taste of the beer... need to play it safe more in the future... I will try making a starter or just transfer and use the yeast cake 😁

Good reply King 🙂 I am familiar with krausening and know a lot about German beer... how to use that for priming etc... Just what about taking a pint from one 5 gallon batch 10 days in (may have missed the boat with skimming as with a hefe most has already been fermented) and throwing that into...

I'm about to brew another hefe tomorrow... however I don't have yeast ready to pitch... I usually harvest the yeast from a previous batch and keep it refrigerated then pitch that for the next one... At the moment I have another hefe which is about a week into fermentation... could I potentially...

You think this would always be a safe bet? I am terrified of bottle bombs... just a.quick question...would aiming for 5.0 volumes of CO2 even be safe it sugar was correctly mixed etc? Just wondering to ensure I would definitely be out the woodwork priming my hefe if the proper procedures were...

I've got the good German ones used for Hefeweizen as that's all I usually drink.... You reckon if it's finished fermenting 3.7 volumes is good?

My first hefe I tried priming with a mix of corn sugar and dme... used a calculator and primed to 3.7 volumes... it tasted great however a couple of gushes and I was terrified of bottle bombs... My 2nd hefe I was really cautious and only primed to 3 volumes however it is really flat and does...

When being opened... an exploding? I did wonder actually at the same point thinking I was out of the woodwork a part of me actually did fear... anyway all good fellow brewing friends... freezer chilling is kinda like cold crashing int it.... This is the best beer I have drank since my last...

I've tried one or two a day and they are getting a lot better with time... I was all kitted out sunglasses leather gloves and construction jacket... and if I stick them in th freezer for half an hour the old sediment issue disappears... This beer is actually better than Franziskaner... great...

I transferred into a bottling bucket however added some more dry malt extract on top.of my calculated priming sugar as I had been drinking all day. I put the wan straight down and filled as much as I could... and now got the gear over bottling bombs. The primary fermentstion was around 10 days...

I always drink nothing but the best and true to tradition 😁 Thanks for the advice everyone. It is definitely a gusher everytime I open it. I bottled after 10 days in primary never checked gravity. I was drunk when bottling very good chance of over priming. The beers have only been...

Some of them are gushing when I open them... is there a big danger of bottle bombs??

Nice one thank you I'll give it a try. Will that compact and stay at the bottom? I tried pouring it really slowly and this is the result... slightly better this time 😁

That Hefe looks perfect just what I wanted mine to look like. There is mine look how much hop sediment there is... I think I know what to do for bottling next time but what about the 30 bottles I have now any ideas? Cheers

I tried my first Hefeweizen today and there is a ridiculous amount of trub / hop sediment in the bottles. It makes the beer look brown and clearly affects the taste. I tried straining it through a biab bag and when it went into the glass it looked clearer and tasted the way I imagined it would...

Gentleman. I'm going to test it out tomorrow Thanks for advice 😁

The water had been boiled about two minutes prior and there was roughly 1 litre of water going on top of 1 - 2 litres of trub room temperature of around 20 degrees Celsius. I was thinking maybe the change in temperature would balance itself out... will definitely try making a starter to see if...

Nice one. Good to know there's a bit of hope. Thanks for your help it is much appreciated 🙂

I was bottling my beer the other night which was my own version of my beloved Weihenstephaner Hefeweizen using the infamous wyeast 3068 strain and naturally I wanted to harvest this yeast to use in the future. As I was quite drunk at the time as I usually am when carrying out anything to do with...