Weissbier Bee Cave Brewery Bavarian Hefeweizen

[coyote85]

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.

What was your pitch rate? Mine ended up fermenting around 73 and may have hit 74 for the first two days then dropped down to 68 and hit fg at 72 hours so I bottled after 7 days. I had a slight sulfur smell around day 3 but it quickly went away and I ended up with a lot of banana which is what I wanted. After reading a lot of this thread, I am not sure anyone has pinpointed exactly the cause. I over pitched mine not knowing with a 1.5L starter.

 

[allhailRITTER]

What was your pitch rate? Mine ended up fermenting around 73 and may have hit 74 for the first two days then dropped down to 68 and hit fg at 72 hours so I bottled after 7 days. I had a slight sulfur smell around day 3 but it quickly went away and I ended up with a lot of banana which is what I wanted. After reading a lot of this thread, I am not sure anyone has pinpointed exactly the cause. I over pitched mine not knowing with a 1.5L starter.

I pitched a 1.2L starter. I wonder if there is no actual cause other than it is just the nature of the yeast since Wyeast states it occurs in this strain. Maybe more people have had the sulfur smell but it dissipated before they noticed or certain circumstances makes it more prominent. Either way, after researching more it sounds as though it will benefit from an additional week and a half (3 weeks total) in the primary to let the yeasts naturally eat away any of the sulfur nasties.

 

[Loodachris]

I get the sulfur smell with the wyeast 3068 and the white labs 300 but then again my LHBS says it's the exact same yeast strain. I usually keg or bottle around the week and a half time so maybe I'll keep it in the carboy a bit longer to see if that helps.

 

[NateW]

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

I made this recipe yesterday as a 3g BIAB and subbed tettnang for hallertau. I think it should be fine.

 

[Setesh]

Just pulled my last pint of this today, it's a damn shame too. I've got another one brewed but it's got another week before I can keg it. Damn good stuff this!

 

[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.

So I just kegged this today. I decided to just leave the beer go in the primary for a total of 3 weeks and I am happy to report that there is no trace of sulfur anywhere! Looks like it just needed a little time to age out. Can't wait to taste this.

 

[branman]

Just tapped the keg last night and I must say, HOLY SMOKIES! Will definitely be putting this recipe in rotation... thanks for the recipe, quick and easy. Excellent for new AG brewers like myself

 

[abledsoe]

Has anyone experienced the strong sulfur/yeast smell even after kegging? I kegged this beer on Sunday, after 10 days of fermentation. Everything went well, I hit all my numbers. Used a starter, ambient temp during fermentation was 66*, used Wyeast 3068.
I noticed the smell in the sample I took the day I kegged it, but assumed it was fresh out of the carboy and just carrying over. I pulled a little sample after 48 hours in the keg and the smell hit me as soon as I opened the tap. The taste is great, getting a little more clove than banana, definitely no sulfur taste.
I'm rushing it a little as I need to serve it in 4 more days to guests. I just hope the smell doesn't turn everyone off.

 

[allhailRITTER]

Has anyone experienced the strong sulfur/yeast smell even after kegging? I kegged this beer on Sunday, after 10 days of fermentation. Everything went well, I hit all my numbers. Used a starter, ambient temp during fermentation was 66*, used Wyeast 3068.
I noticed the smell in the sample I took the day I kegged it, but assumed it was fresh out of the carboy and just carrying over. I pulled a little sample after 48 hours in the keg and the smell hit me as soon as I opened the tap. The taste is great, getting a little more clove than banana, definitely no sulfur taste.
I'm rushing it a little as I need to serve it in 4 more days to guests. I just hope the smell doesn't turn everyone off.

I think a lot of people have had the sulfur issue, as stated on Wyeast's website, this strain has the tendency to produce sulfur smells. I think if sulfur smells are present you have to give it a little more time in the primary to age out. I just did this batch for the first time and had a very prominent sulfur smell at the 10 day mark. I ended up leaving it in the primary for a total of 3 weeks and the smell was non-existent when I kegged it.

 

[Loodachris]

So I am on my 7th batch of this and each time with minor adjustments to the recipe and how I brew. What I can say is this last time I did a 2 step decoction mash, added all the hops at 60 minutes and did not force carbonate the keg this time and WOW what a difference! I was almost going to give up on this one with the sulfur smell even at 4 weeks but after a visit to my LHBS with a couple bottles for them to try and doing the above changes per their request I am really satisfied now. I paired my latest batch up against a bottle of Weihenstephan and it is pretty much exact and even my neighbors couldn't tell the difference before I told them. I am a happy camper now and my one and only tap on my fridge is fully dedicated to this beer. At 1.5 weeks in the keg I now have about a gallon left and have to do another 8 hour brew day again this Sunday. I used the 2 step German decoction mash style in the Brewers Companion book I got off Ebay and so far was a great investment.

 

[Setesh]

I think a lot of people have had the sulfur issue, as stated on Wyeast's website, this strain has the tendency to produce sulfur smells. I think if sulfur smells are present you have to give it a little more time in the primary to age out. I just did this batch for the first time and had a very prominent sulfur smell at the 10 day mark. I ended up leaving it in the primary for a total of 3 weeks and the smell was non-existent when I kegged it.

Exactly the same for me. I've made this 3 times now and it has happened every time.

 

[abledsoe]

I think a lot of people have had the sulfur issue, as stated on Wyeast's website, this strain has the tendency to produce sulfur smells. I think if sulfur smells are present you have to give it a little more time in the primary to age out. I just did this batch for the first time and had a very prominent sulfur smell at the 10 day mark. I ended up leaving it in the primary for a total of 3 weeks and the smell was non-existent when I kegged it.

Thanks for the help. Unfortunately mine is already in the keg. Hopefully with time it will lessen, good to know for the next batch.

 

[letmeholleratya]

Thanks for the help. Unfortunately mine is already in the keg. Hopefully with time it will lessen, good to know for the next batch.

I've had a cider batch that I kegged with a strong sulfur smell still present. The odor did not really die down with time in the keg. I've heard people have had good luck with continuously purge the headspace after the beer has been carbed.

 

[allhailRITTER]

Tapped this this weekend. It is absolutely delicious. Very refreshing. I will definitely be repeating this recipe.

 

[JacksSpleen]

Tapped this yesterday and it turned out great! My wife loved it. I hit all my numbers, fermented for 14 days at 68 in my new new fermentation chamber. Got a real nice banana flavor with no sulfur at all. Definitely a keeper. I used German Red Wheat and Canadian Pilsen (all my LHBS had) and everything else as the original recipe calls for. Great summer beer.

 

[idrinkstuffnthings]

Hello all. Im going to be making this in the morning. I forgot to make a starter with a WL300 yeast. I get home from night shift at 9 am. Would it be worth it to make a starter and pitch about 8 hours later?? Or could i get away with just pitching the vial? Any input is appreciated, Thanks!

 

[idrinkstuffnthings]

Well this is a sad day. Dunno what went wrong. Got an OG of 1.042. Never been off by more then a point or 2. Same setup, same grind, same everything. Dunno what happened. Is wheat beer harder to get good efficiency? This is my first one. Ah well. As long as it tastes good I guess a 4.5% beer is alright

 

[branman]

Well this is a sad day. Dunno what went wrong. Got an OG of 1.042. Never been off by more then a point or 2. Same setup, same grind, same everything. Dunno what happened. Is wheat beer harder to get good efficiency? This is my first one. Ah well. As long as it tastes good I guess a 4.5% beer is alright

Same thing happen to me on second batch. Did everything just like the first except I overshot my volume. Still gonna taste great though

 

[electrobank]

I brewed this up a few weeks ago, got zero banana out of it, actually tastes just like Leffe (?). Fermented at 68...maybe I'll up the temp next time.

 

[Boodlemania]

Brewing this again this weekend. It's been a summer staple in my keezer for several years now.

 

[EdWort]

Happy 4th of July Folks.

It's good to be brewing again after a long hiatus due to business travel. 10 gallons of Hefe is a good start today.

Cheers,

EdWort

 

[zilch]

Happy 4th of July Folks.

It's good to be brewing again after a long hiatus due to business travel. 10 gallons of Hefe is a good start today.

Cheers,

EdWort

Cool! Good to have you back Ed!

 

[UNIbrewster]

Got all my ingredients and am brewing this up tomorrow!!!!!!!

 

[FalconsBrew]

I brewed this back I early June and was easily my favorite brew Ive ever brewed. It's a great summer time brew IMO. Fermented in the mid 60s and it turned out great!!

 

[mike_in_ak]

Happy 4th of July Folks.

It's good to be brewing again after a long hiatus due to business travel. 10 gallons of Hefe is a good start today.

Cheers,

EdWort

Welcome back. Your threads have gone crazy. You're basically responsible for 1,232,778 gallons of home brew since you went on hiatus.

 

[nrwalter]

What has everyone used for the amount of water for their mash In and sparge?

 

[bumbus108]

After having successfully brewed hard cider last fall, and it being our first summer in the US after living in Europe where beer prices are humane at least; we have decided to brew our favorite summer beverage: Bavarian Hefe. We fell in love when cycling through Germany, and every evening after 90 km we'd pop into the Beer Garten to blissfully immerse in an exceedingly generous glass of the sunniest colored beverage I've ever had. Love. It. Everything about it.
So, after scanning all the recipes available online, we've opted for yours because of it's simplicity and short brewing time. Is there anything you would recommend before we head off to our local brew shop? We live in a small town, and so our brew shop may or may not have the specific ingredients that you list, so if you have substitutions for the more uncommon stuff, please let us know what would be kosher.
Fielen Dank!|

 

[branman]

We live in a small town, and so our brew shop may or may not have the specific ingredients that you list, so if you have substitutions for the more uncommon stuff, please let us know what would be kosher.
Fielen Dank!|

I have read where some people could not get German "red" wheat, I subbed that for german light and I used WLP300 YEAST... It's the same strand as the OP. Hope that helps

 

[andylsun]

Brewed this for the first time yesterday. OG 1.050, but due to kettle losses (I leave quite a bit behind in the kettle when transferring to fermenter), ended up with 4.5gal in the fermenter. Pitched yeast from 1l starter of 3068, and it's in my fermentation chamber at 62F ambient (68F liquid temp). Blow off tube bubbling like mad this morning. Looking forward to drinking in a few weeks.

 

[Lumpyyyyy]

I brewed a version of this last week but used the Briess White Wheat as it was all my LHBS had. Been fermenting at 65 F for 8 days now. I'll go two more and check the gravity before keg carbing for a week and it will be good to go.