Weissbier Bee Cave Brewery Bavarian Hefeweizen

[anico4704]

What is the consensus on the boil time on this recipe as it has a lot of pilsner? Concerned about DMS 60 or 90 min? - thanks for input on this....

I've done 60 minute boils with everything that has less than 50% pils and I have had no issues at all.

 

[oasisbliss]

I've done 60 minute boils with everything that has less than 50% pils and I have had no issues at all.

Thanks Anic !

 

[anico4704]

Thanks Anic !

No problem you will probably get a lot of mixed answers on this subject but my boiloff is quite high and like i said i have never had a problem which the boiloff may be a reason why

 

[akorpija]

What are the odds I end up with a stuck sparge? Just asking as I can't seem to find rice hulls to purchase...

 

[anico4704]

What are the odds I end up with a stuck sparge? Just asking as I can't seem to find rice hulls to purchase...

I would say almost 100%. Even with rice hulls it basically turns into a rock especially if you dont mash out. I would defintely get rice hulls otherwise you could have a very long brewday

 

[letmeholleratya]

I would say almost 100%. Even with rice hulls it basically turns into a rock especially if you dont mash out. I would defintely get rice hulls otherwise you could have a very long brewday

I forgot rice hulls when I made this recipe last. I mashed a little thinner, and didn't have any problems with a stuck sparge.

 

[anico4704]

I forgot rice hulls when I made this recipe last. I mashed a little thinner, and didn't have any problems with a stuck sparge.

Normally the sparge is where i run into most of my issues. Do you batch or fly sparge? I think mashing out would help as you wouldnt have the brick of protiens at the end of the first runnings and sparge

 

[letmeholleratya]

Normally the sparge is where i run into most of my issues. Do you batch or fly sparge? I think mashing out would help as you wouldnt have the brick of protiens at the end of the first runnings and sparge

I batch sparge. I was pretty worried that it would get stuck, but it never happened. Maybe I just got lucky

 

[Ramarok]

I brewed this recipe yesterday. Everything went great and I even overshot my pre-boil gravity by .002 (1.042 instead of 1.040). OG came in low though as I misjudged my boil off and had to much left in the kettle after boil (1.049 instead of 1.052). Oh well I still made beer!

Looking forward to trying this in a few weeks. FYI, this was my second batch ever. Did all grain using BIAB, 5.5 gallon batch size. Fermenting at 65F in a temp controlled chest freezer and already bubbling like crazy this morning after 12 hours since pitching.

 

[Amesanite]

Just made a 1.5 gal batch of this. It smelled so good. Overshot my OG and hit 1.060. It'll be a little out of style but I hope it's still yummy. Will the extra 1% alcohol effect the taste a lot?

Many thanks for the recipe sir!

 

[frank55]

i am drinking a glass of this right now and it is delicious. it is my second all grain batch and i am surprised how well it turned out. less than 24 hours after i pitched the yeast, my entire apartment reeked of rotten eggs. i left it alone, it mellowed out, and now it tastes great!

 

[Rahahb]

Just made a 1.5 gal batch of this. It smelled so good. Overshot my OG and hit 1.060. It'll be a little out of style but I hope it's still yummy. Will the extra 1% alcohol effect the taste a lot?

Many thanks for the recipe sir!

Nah, you're good. Rdwahahb!

I'm curious though. What kind of setup do you have that you only do 1.5 gallon batches?

 

[Amesanite]

Nah, you're good. Rdwahahb!

I'm curious though. What kind of setup do you have that you only do 1.5 gallon batches?

2 gal pales and that's about it. I seem to have a lot of hobbies that fizzle out so I didn't want to invest a lot for new pots and carboys and such. Also this gives me the ability to try more new things and if one sucks I won't feel as bad dumping it.

Plus I don't drink a whole lot (for now)

 

[chrislzh]

If I can't get Mt. Hood, which should I substitute with?

 

[idrinkstuffnthings]

Was wondering if I could use white wheat in place of german wheat. Its all I can find around here.

Thanks

 

[Loodachris]

I used white wheat the first time and it was just fine.

 

[idrinkstuffnthings]

I used white wheat the first time and it was just fine.

Thanks

 

[Ramarok]

Just finished drinking the first bottle of this recipe. Brewed a month ago as my second AG batch (2nd batch ever that is). I must say this is an excellent beer. I will definitely be adding this to my list of beers to brew again and again.

Great job Edwort! Next time I'm out towards Austin, I may have to track you down just to shake your hand!

Can't forget the beer porn!

 

[anico4704]

Everytime I brew this, everyone, even non beer drinkers love it. Even the SWMBO loves it!

 

[Amesanite]

I couldn't help it. After only a week In the bottle I had to try it and wow I really like it already. Some banana flavors present and damn smooth with a nice well rounded body.

 

[idrinkstuffnthings]

This work if I used tettnang instead of hallertau? Got about a pound to use up so im looking for options.

 

[FalconsBrew]

I am planning on picking some ingredients up today. It looks like my LHBS has American Red Wheat, German light wheat, and German dark wheat. Which should I buy?

 

[Wheatmeister]

form those options, German light - American White wheat is my favorite, though

 

[Amesanite]

 

[coyote85]

Great looking hefe!!! I just pitched 24 hours ago with a 1.5L starter, was a little low at 1.050 OG, and I am disappointed I havent got the crazy fermentation everyone talks about. At 12 hours it was bubbling very quickly and it now has slowed a little and is just quietly bubbling away. My ambient is 63 but my fermometer has now quit on me and wont give me a reading of course so im not sure of actual temp. I was just hoping for fireworks but only got a sparkler, oh well, as long as it turns out.

 

[redbone]

It has been a while since I've done a hefe. Its easy to get burned out on them. Since this is a popular and big thread, I thought I'd introduce this idea here...

Has anyone done an open or semi-open top hefe fermentation? Seems to me that allowing the yeast to breathe better instead of exhaling only could be better when are dealing with a fermentation where there are excessive sulfides out-gassing.

Thoughts?

 

[allhailRITTER]

Brewed this up on Sunday. Made a 1.2 Liter starter and converted a wine fridge into a fermenting chamber with a temperature regulator. First time using a starter and first time being able to regulate the fermenting temperature. Hit my target gravity. This fermented like crazy in less than 24 hours. I used a blow off with a pint glass half filled with water thinking that would be enough...nope...glass filled up with junk and overflowed...smells amazing though. This one is going to turn out great. So pumped.

 

[allhailRITTER]

So 9 days into fermentation (tonight) I decided to check my gravity since I still have a steady bubble every 12 seconds (I guess mine is going to take a little longer than 10 days). When I opened the lid...I got the dreaded whiff of sulfur I have heard so many have said they've gotten. It was pretty strong. It tasted a bit sulfur-like as well.

Those who have had this problem, did it age out? Should I let it sit a little longer in the fermenter?

My guess is that the sulfur is from too high of a fermentation temperature. I put the bucket in the fermentation chamber which I set to 68 but when I pitched the yeast the wort was at 72. So I think it may have been too warm for the first 24 hours which was when the most vigorous fermentation happened. By the second day it was down to 66 which is where it has been for the past week.

 

[Loodachris]

I am on my 6th batch of this recipe and each and every time I have had that taste and smell for at least a month either in the bottles or keg. I thought it was all gone and decided to enter it into my first competition and each judge made a comment about the smell. After looking into some brewing books I finally picked up the brewers companion and tried the german 2 step decoction method for german beers and I can say that now 8 days fermenting at 70 degrees I can't smell the usual sulfur and the color I was trying to get with using specialty grains I got with just doing a 50/50 grain bill. Hope this one turns out and if so my 4 hour brew day will now turn into a 7-8 hour brew day which i'm ok with

 

[allhailRITTER]

"Sulfur is commonly produced, but will dissipate with conditioning." This is from Wyeast's website. This is a good sign I hope. I'm thinking I might rack to a secondary and let it cold condition for a week or so before I keg to try and get rid of the sulfur. On second thought, I didn't give the beer a good taste and the overpowering smell might have tricked me into believing the beer had a sulfur taste to it. There was a decent amount of head space so it is a possibility that the sulfur was just lingering in the head space and not necessarily in the beer. I'm trying to be optimistic here! Regardless I think it will benefit from a little secondary conditioning. I was just hoping to drink this sooner than later! I guess I can wait another week.