August Schell's Hefeweizen

[z-bob]

I just bought a 12-pack of this and tried it for the first time. It's different! (in a good way, I think) The label says it's unfiltered. Does anybody know if it's unpasteurized too? I'd like to try culturing this yeast.

I've written to Schells and they've not had a chance to respond yet, but I haven't had much luck getting replies from other commercial brewers about such things. (if they answer I will post a followup)

 

[Smellyglove]

I don't know if this is a bankers thing but from beeradvocate:

"First brewed in 1984, Schell’s Hefeweizen is made with a blend of wheat malt and barley malts. We use an authentic wheat beer yeast culture, which gives the beer a fruity ale character dominated by a citrus-like tartness. Refreshingly light character with a higher than normal carbonation level. Straw-colored and cloudy from the unfiltered yeast left in suspension. Notes of banana and clove with a slight bready malt flavor."

The text uses the word "we", which in my mind could mean that this is could be a copy/paste from the brewerys own description. My bold and italics.

 

[z-bob]

Thanks. I suppose I could just try it and see. Unfiltered yeast won't help me if they pasteurize it, but the worst that will happen is it just won't culture.

Banana, cloves, and bread, and kinda tart describes it very well. I wasn't sure I like the tartness at first, but it quickly grew on me.

 

[Smellyglove]

Thanks. I suppose I could just try it and see. Unfiltered yeast won't help me if they pasteurize it, but the worst that will happen is it just won't culture.

Banana, cloves, and bread, and kinda tart describes it very well. I wasn't sure I like the tartness at first, but it quickly grew on me.

That's true. It could be pasteurized after non-filtering. I have never had this Hefe, and I love hefe's, but I'm in EU. A very good Hefe just makes one hover above your stool.

 

[z-bob]

I got an "out of the office" automated reply from someone at Schells. That's a very good sign that I might get a real answer.

A very good Hefe just makes one hover above your stool.

So I should be very careful about drinking too many at once. Thanks

 

[Immocles]

Schells is my hometown brewery. Most of my friends aren’t into their hefe, but I absolutely love it. I’ve yet to have a bad beer experience from them, actually. I always have a few cans of their small batch or craft brews on hand, not to mention their original deer brand lager is a staple.

But to your topic, they’re small town, historic, and family owned. I’d think you’ll get some kind of response.

 

[RM-MN]

How about an experiment? Got any DME or wort to experiment on? Mix a wort of 1.050 OG, (maybe just a quart) then add a little of Schell's Hefeweizen, perhaps 1/4 cup (just a guess) and see if it ferments out. Should only take a couple days to see if you get activity. Check with your hydrometer for fermentation.

 

[z-bob]

I just got a reply from one of the brewers. He says it's unpasteurized, and I'm welcome to culture it.

 

[z-bob]

Do y'all think the tartness of the beer might be from the yeast? I don't really see how...

When I put down the computer and get off my butt, I'm going to make a 750 ml starter and when it cools add the bottom quarter of a can (I'll pour the top carefully so I don't get much yeast, then swirl it around to get most of the dregs) and see what I get. This will be fun. Will probably use it to brew an all-barley dampfbier instead of a weizen.

 

[z-bob]

It took a couple of days to get visible fermentation, but it's going strong now. I boiled 70g of DME, 10g of sugar, and a big pinch of yeast nutrient in 700 ml of water. Added the dregs from 2 cans of hefe and put it on a stirplate turned down low. Today there's a nice little white krausen in spite of the stirring. Think I might brew a 20% rye beer with it (20% rye, not 20% ABV) to use up some rye that's getting old...

 

[z-bob]

I took the starter out of the fridge this morning and poured off most of the beer. (I tasted it; it was a little bit tart, no other character to it. No odor that I could tell) Let it warm up and added 500 ml of new starter wort, and a couple of hours later there was visible fermentation.

That rye beer is mashing right now.

 

[Immocles]

How'd this ever turn out? I think their hefeweizen is back out, or will be soon.
Im debating if I need to try this as well....

 

[z-bob]

It turned out pretty good. It was slightly sour and estery; perhaps I noticed that because I was looking for it. The rye didn't add much character. It was just a nice pale ale.