Wheatmeister
Well-Known Member
Brewed last Saturday, pitched a big starter of 3068, kegged and force carbed Friday night, and enjoyed with friends on Saturday. Great great summer brew, my dog was enjoying the day also.
7 day grain to glass hefe
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Wheatmeister
Well-Known Member
Love the haze in my hefe's...3 tsp of flour with 15 left in the boil ensures it doesnt dissipate after time in the keg.
OP
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Wheatmeister
Well-Known Member
1.010, it finished. 7 days grain to glass, I brewed it last saturday and drank it this saturday.
OP
OP
Wheatmeister
Well-Known Member
Hey I love it, to each his own. The flour doesnt affect flavor when minimal amounts are added, simply for haze retention.
The recipe uses 3068 so it's a real big banana/clove german hefe..
The recipe uses 3068 so it's a real big banana/clove german hefe..
That's what it's all about; if you like it that's all that matters. When you said it was ready in 7 days and it looks that cloudy; the only thing that comes to mind is that the yeast hasn't dropped out o suspension and it's still green. Pictures can be deceiving though.
AgingHopster
Well-Known Member
I've heard of "7 days-grain-to-glass" hefewiezens, never done one. I've done a few hefes now and I love them. In my experience, 7 days is pushing it unless you happen to really like the flavor of young, yeasty beer with lower abv. I found for my personal taste, I can get a good hefe in 10-14 days. I go 6 days primary fermenting at the higher temp range of the yeast (WL300 @ 70F) cuz I love the banana 
flavors, then I secondary for a 4 days at 60F-65F, then I prime the keg for 4 or 5 days, (a week is best) and cold crash and pour off the yeast.
Pic Below: This is the first drinkable pour after I purged the yeast from the keg. Some folks might consider this hazy but it's still delicious. It's thicker and hazier than a typical hefe at this point but I don't mind it so much, I know the next pour will be a bit cleaner and by the next day it will be just about right. I'd rather drink it than throw it away.
flavors, then I secondary for a 4 days at 60F-65F, then I prime the keg for 4 or 5 days, (a week is best) and cold crash and pour off the yeast. Pic Below: This is the first drinkable pour after I purged the yeast from the keg. Some folks might consider this hazy but it's still delicious. It's thicker and hazier than a typical hefe at this point but I don't mind it so much, I know the next pour will be a bit cleaner and by the next day it will be just about right. I'd rather drink it than throw it away.
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Wheatmeister
Well-Known Member
That looks great hopster, who cares what others would consider ideal, if you enjoy thats all that matters. Looks damn good to me. I have a taste for young hefe's..
Hefeweizen yeast is very low flocculating. It almost ALWAYS remains in suspension. Go to Germany and get a fresh Hefe. They're magical. Below is a pic of one I made last year. It too was 7 days grain to glass.
These are inspiring photos. I have made two hefes so far and the second was a remake because I think I messed up on the first one and the other is still in the fermenter. Anywho, the first one is extremely hazy and I left it in primary for more than 14 days...
This is why I bottle my hefes. I haven't tried kegging a hefe yet, but from my time living in Germany, after pouring most of the beer over into a glass, you swirl the last couple ounces to pick up the yeast off the bottom and pour it over the head.
Hefes are one of my favorites along with Koelsch (from when I lived in another part of the country) and I absolutely wouldn't want a clear hefeweizen or hefeweissbier, etc.
Hefes are one of my favorites along with Koelsch (from when I lived in another part of the country) and I absolutely wouldn't want a clear hefeweizen or hefeweissbier, etc.
heckler73
Well-Known Member
I'll agree with thumbs up for haze, but 11 days to bottle has worked out for me. Then you gotta wait, but swirling the yeast back into your glass is the way to go.
heckler73
Well-Known Member
Hefeweizen yeast is very low flocculating. It almost ALWAYS remains in suspension. Go to Germany and get a fresh Hefe. They're magical. Below is a pic of one I made last year. It too was 7 days grain to glass.
curious - what recipes are you using to get the much lighter colour?
OP
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Wheatmeister
Well-Known Member
Heckler - are you using a extract recipe? That could be it. AG hefe's should be pretty light, if you use extract try the late addition method to minimize carmalization and keep it as light as possible
PGHBrew
Well-Known Member
I'm confused....why would one add flour to a hefe? I've never had one clear even after a few months in the keg.
OP
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Wheatmeister
Well-Known Member
Insurance. No flavor with this minimal addition so there's no downside.
heckler73
Well-Known Member
yes, mine's extract. I'll try a late addition next time.
KuntzBrewing
Well-Known Member
My hefe is in primary still, strong sulfur smell still, how does yours taste good after 7 days? I used same yeast wyeast weihenstephan as you
Edit: that post sounds like I'm dogging your beer lol I'm not, I meant it as saying "how did u get rid of the sulfur smell quickly" not "I bet your beer taste like ****" lmao
Edit: that post sounds like I'm dogging your beer lol I'm not, I meant it as saying "how did u get rid of the sulfur smell quickly" not "I bet your beer taste like ****" lmao
b33rmug
Active Member
This was my first All-grain beer. 12 days to glass. Sorry for the hazy photo, the Iphone lens is scratched.
It was tasty (my friends drank 6 gallons in a few days)
-Eric
It was tasty (my friends drank 6 gallons in a few days)
-Eric
OP
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Wheatmeister
Well-Known Member
Not sure, It really ws good though. In all honesty it was better about a week and even 2 weeks later from a balance of flavors perspective..
b33rmug
Active Member
Female that would be ok...male he better slow up with some cash..
I don't worry about the cash, home brew is relatively cheap, and they are all eager to help brew more. I didn't turn away donations when I bought the 1/2bbl of DFH 90minute, but didn't care if I didn't got them either. It's all about the fun with friends.
-Eric
What is your batch size, OG, how much yeast did you pitch, at what temp have you been fermenting?
There could be many reasons for what you're experiencing. If you under-pitched your yeast, it may take longer to complete fermentation. If you are fermenting very cool, it'll be slower. If you transferred to a secondary, you may have remove it from all the yeast that is necessary to clean up the byproducts of fermentation, thus leaving off flavors in the beer.
