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The dilema with a hefe os that you drink it young. 3 months and it will be past its time i think?

Just bottled a ag bavarian hefe today. Wyeast 3068 Fermented at 62 for 14 days with a chest freezer and johnson controller. Did not realize until after i had bottled and i was sampling my hydrometer sample that it had a horrible sulfur odor. It tastes good, it just stinks. In retrospect i would...

There are no kolsh recipes in the recommended recipe locator so... Let's put it to a vote! Who has the best kolsh recipe on this site.

He mentioned that some of the judging was bjcp in a episode of brew strong with JZ and John P. about decoctions. Sorry i dont have any ideas. I would just ferment it as is, but then again maybe adding a little dme wouldn't change the flavor much. How much are you yeast are you pitching? I...

IMO extracts add a tang...so i dont think you can make a worthy comparison without doing a succesfull infusion mash. On the plus side these side by sides have already been done by Denny he showed with BJCP judges that the decoction does not make a significant difference.

Recently listened to a Jamil Z podcast on bavarian hefe in preperation for a brew. He recommends a 30 degree C rule for fermentation. Meaning pitching temp and ferm temp add to 30 degree celcius. It is also recomended by JZ to ferment this brew at 62 F. So i was planning to cool as low as...

Thats a good idea too. The more i think about it i may do a single infusion at 152 and see what results i get. Later I can add steps and then a decoction and compare taste notes

Thanks dsmith. That may be what I do, with the exception of the decoction. I was thinking about a decoction but i heard a podcast with JZ, John Palmer, and Denny where they talked about it, and Denny had done some extensive testing which showed decoction made little to no difference.

I think i will probably just do a single infusion with a batch sparge which looks a lot like what you suggested in the 2 steps.

I havent bought the yeast yet so i dont have the date.

Why does beer smith say i need to pitch 51 packets of wyeast for a 1.050 beer? Even the wyeast website says 1 pack (100 billion cells) good up to 1.060, and i think they would love to sell me 50 packs.

Well i guess i could use my pot on my propane burner...

I cant boil it i have a ten gal cooler

What volumes are you using for each each step for a five gallon batch and about 10 gal of grain.

I am planning a bavarian weizen for this weekend. In the Jamil Z. podcast on bavarian weizens he brushed over doing a step mash at 50-60-70 celsius. Any one had any experience with this? Should i just do a single infusion at 152? If i were to step how long of a rest per step? Thanks

That is cool. Look like if you set your controller 2 degrees colder than what you want you will be right on.

Interesting! However, i am not convinced with the water, we all know that a fermenting wort is much more dynamic than water. I will what for the actual fermentation experiment before I change my methods. Another point, the first 24-48 hours are the most important to controlling fermentation...

I would recommend calling the brewer. I was at Epic here in SLC and they told me what yeast they use for one of their beers. I also wonder if the session on the brewing network has ever done a show on stillwater. They get those things out of them sometimes.

So is your controller faulty or do they all do this?

Yeah i like the banana side as well. Hefe's are kind of tricky. I didnt really realize that before i chose it as my first. I hope yours turns out great.