Weissbier Bee Cave Brewery Bavarian Hefeweizen

[grevengrevs]

Brewed this up today! Hit my numbers and ended up with 5 gallons of goodness at 1.052 gravity. Now I just hope my homemade ferm chamber will work. Cross my fingers!

 

[olotti]

Well brewed it Saturday and appears max temp it hit during the 48hrs of primary fermentation was 64. By the time I got home Tuesday morning there's a def yeast cake on the bottom. I moved it upstairs now to raise the temp to help the yeast clean up. Usually I get a greater rise in temp during primary fermentation but not this time which left me 4deg low of my target temp. Hopefully it's not to clovey but I'm sure it'll b ok.

 

[japhillips87]

The wait is killing me. It has been in the fermenter for 10 days. Things are still swirling around and the airlock still bubbling every 15 seconds. I took a gravity reading and it is still 11 points too high (1.02, OG was 1.052). I tasted it and I think it is going to be amazing. I guess I'm just going to have to wait it out...

 

[Olive Drab]

I made an extract version


4# breiss dry wheat extract
2# breiss dry pilsen malt extract
6 oz carapils steeped @ 155 for 30 min
1/2 oz hallertau @ 60 min
1/2 oz hallertau @ 15

1liter starter of wyeast 3068

fermented in a 62-64 degree water bath for 14 days

crash cooled and kegged/force carbed @ room temp at 40psi for 20 min 2 days ago

Perfect!

FYI, the pic looks quite a bit lighter than the actual beer.

Here are the FG/OG #s from Beersmith

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

 

[browder]

Brewed this yesterday used Liberty hops and Kellerweizen yeast I harvested may even dry hop it--last time I brewed this I pitched 05 and dry hopped it and it was very drinkable

 

[SittinBull]

Ok folks looking for some advice.

I brewed this beer 2 weeks ago. Hit my numbers pretty close (OG 1.054, FG 1.009), used 3068 yeast with a starter. Fermented in a ferm chamber for 14 days at 68° (measured by the taping the probe from the digital temp controller under bubble wrap to fermenter bucket). It had a very strong sulfur smell at about 3 days, but died off by the end. I cold crashed for 2 days at 32°, kegged it this morning with 18# pressure and put it in the kegerator.

So here's the deal, I did a taste test a minute ago and WHOA! The sulfur smell and taste are back big time. Will this clear up with time, do I need to take it out of the kegerator and let it condition at warmer temperature or ???????

Thoughts?

Thanks in advance,
Sittinbull

 

[japhillips87]

Sittinbull, start reading at page 93 of this post. It has a lot of mentions of sulfur. People say that is clears with time.

 

[olotti]

First gravity sample at day 10 yields a 1.007 FG. Projected was around 1.010 so yeast did a good job, early on I kept this in my basement then after primary ferm was done I moved it upstairs until today so like 7 days at around 68-70 deg so I wonder if they really attenuated due to this. Taste was clean not overly eatery but def tasted like a hefe, minor banana at this point. Oh I used wlp 300 for this batch I'd like to try the wyeast for the next one just for comparison.

 

[JONNYROTTEN]

Mine tasted like lemonade.A little to much for my liking.Anybody else notice this?

 

[Mutt98]

I brewed this about three weeks ago with no problems. Everything seemed to go well during fermentation steady at 68-70 degrees. Cold crashed for three days or so and kegged last night. Forgot to take gravity until I had the beer in keg. Took sample and put the co2 on it and threw it in the keezer. Dropped in my hydrometer. . . 1.030!!!!!! took a sip. Tastes good. Not sure where I could have gone wrong. Could a few degrees cool on my mash have left this many unfermentables? Yeast made a healthy starter, so I'd be surprised if they were the problem.

 

[stever1000]

I just realized I grabbed the wrong yeast when I was at the homebrew store. I don't know if I can exchange it...

What would be the difference in flavour profile if I used the 3056 Bavarian wheat blend instead of 3068 Weihenstephan Weizen?

 

[bembel]

I just realized I grabbed the wrong yeast when I was at the homebrew store. I don't know if I can exchange it...

What would be the difference in flavour profile if I used the 3056 Bavarian wheat blend instead of 3068 Weihenstephan Weizen?

You should be just fine, 3068 can get quite banana like above 70F then again, I have a batch going now using 3056 and the airlock reeks of banana and its a constant 63F

Try them both!

 

[japhillips87]

Kegged this Wednesday at lunch. Force carbed it Thursday morning. Here is a picture of my first pour. It looks a little light. It only got down to FG 1.013 from OG 1.052. It tastes great already and the head retention is incredible.

 

[stever1000]

You should be just fine, 3068 can get quite banana like above 70F then again, I have a batch going now using 3056 and the airlock reeks of banana and its a constant 63F

Try them both!

I think I will end up trying them both. Mostly because there is so much talk about the 3068 on this forum!

Thanks

 

[Schecter]

Hit 1.052 on the nose. Went to work, came home, wort was 80F. Pitched and opened a homebrew. Life is good.

 

[stever1000]

I am brewing this tonight and I am looking at the calendar for the finish date. Is it okay to leave this beer longer than the 10 days? Would it be okay to do 16 days or longer (because of easter weekend) ? Or transfer to a secondary after the 10 days?
Thanks!

 

[grevengrevs]

Finally transferred to keg after 2 weeks in primary. Final gravity reading was 1.10. Very happy with that. Drank the sample, tasted good. Warm and flat but good. More clove than banana but really looking forward to this carbing up.

 

[sirjoel]

Did you guys crash cool and decant your yeast starter, or just pitch the whole thing? I’ve read that Hefe yeasts tend to stay suspended so wouldn’t you lost some yeast by decanting? Or maybe losing some yeast is better than polluting that beautiful wort with the starter liquid. Thanks for any advice.

 

[olotti]

Tasted one today after just five days bottle conditioning. Nice head but it needs more time. Nice banana on the nose but mostly clove and bready yeast on the taste, it fermented cooler than I wanted since I wanted more banana and I used wlp 300 and it only hit a high of 64 during primary fermentation. Still it's a good hefe next time I'm gonna use the wyeast and leave it upstairs to get ferm temps in the high 60's lower 70's and see how that goes. Still not disappointed in this recipe its a great base to start and just play with the yeast to get those esters

 

[browder]

I'm cold crashing a bucket now--brewed this recipe quite a bit last year and also Bee Cave's Kolsh recipe same grains in both so I just got a big bag of Pilsner & a bag of Wheat and alternate boils till I've used it up--

 

[Schecter]

Brewed this, kegged after 9 days, drank after 3 days carbonating (12 days total...)

Wow. Just wow. This keg will be gone after my party this coming evening. And, I used 3056 (Bavarian wheat blend) opposed to the 3068 (weihenstephan) due to availability. Zero regrets.

 

[stever1000]

After 2 weeks in the primary, I checked the FG today and got 1.01 with a OG of 1.050

Excited to bottle this tomorrow!!

 

[brewmesomewater]

Fixin to brew this up this weekend, has anyone tried racking it on bananas? I don't have the means to control my ferm temp to obtain banana esters and was wondering if that would be a quick fix to a definite banana flavor. Only planning on trying the bananas on a 1 gallon batch, freezing banana for a week and racking with the secondary. BTW planning 1 # banana for the 1 Gallon batch.
Thanks

 

[Schecter]

I'm not sure if you would get the same flavor. Perhaps just underpitch the yeast and wrap the fermentor in a towel. The stress and increased temp should coerce more esters from the yeast.

 

[brewmesomewater]

I'm not sure if you would get the same flavor. Perhaps just underpitch the yeast and wrap the fermentor in a towel. The stress and increased temp should coerce more esters from the yeast.

That's what I'll try to do then!

 

[Schecter]

That's what I'll try to do then!

It will definitely help. I'm not trying to dissuade you, I'm just not sure if you would actually get the flavor I think you desire. The compound responsible for the banana flavor from the yeasts is isoamyl acetate, and I don't think it is even found in bananas naturally.

If you have the means, see what the temperature is once fermentation is underway and with the towel. Are you using the yeast suggested in the recipe (3068)? If you are, the tolerable range is up to 75F, however I'd say 68-70F would be ideal. It can produce overpowering banana and bubblegum flavors beyond that. Start lower and increase next time around if you'd like, but I am drinking mine now (I used a similar yeast) and I fermented in the mid 60s...dare I say the balance is perfect? For me, anyways.

Best of luck,
Cheers :rockin:

Edit: For what it's worth, I totally lied -- isoamyl acetate is present in bananas particularly when ripening, but I believe primarily in the skins. Not sure why I was thinking it wasn't present, but then again, I am drinking a nice bottle of cab...

 

[brewmesomewater]

It will definitely help. I'm not trying to dissuade you, I'm just not sure if you would actually get the flavor I think you desire. The compound responsible for the banana flavor from the yeasts is isoamyl acetate, and I don't think it is even found in bananas naturally.

If you have the means, see what the temperature is once fermentation is underway and with the towel. Are you using the yeast suggested in the recipe (3068)? If you are, the tolerable range is up to 75F, however I'd say 68-70F would be ideal. It can produce overpowering banana and bubblegum flavors beyond that. Start lower and increase next time around if you'd like, but I am drinking mine now (I used a similar yeast) and I fermented in the mid 60s...dare I say the balance is perfect? For me, anyways.

Best of luck,
Cheers :rockin:

Edit: For what it's worth, I totally lied -- isoamyl acetate is present in bananas particularly when ripening, but I believe primarily in the skins. Not sure why I was thinking it wasn't present, but then again, I am drinking a nice bottle of cab...

man I appreciate all the help I can get. I'm trying to get my wife into the homebrewing and she likes Weis I think it is who has the banana beer. Everyone knows happy wife happy life and happy homebrew could mean a kegging system in my future :cheers:

 

[stever1000]

Tried a bottle today after about a week in the bottle. Can't really taste the banana or clove, but it's delicious nonetheless!

 

[MelsBigOleBrew]

Can someone help me with a water profile for this recipe. This is my second all grain batch, and I don't wanna get it wrong. Thanks!

How much for mash?
How much for sparge?

 

[brewmesomewater]

Can someone help me with a water profile for this recipe. This is my second all grain batch, and I don't wanna get it wrong. Thanks!

How much for mash?
How much for sparge?

There are plenty of people who will be able to assist you more than me but I think it honestly depends on your brew system.

Do you know your boil off rate? How much wort is left after the mash? Do you BIAB all grain or use mash-tun?

I use BIAB All-Grain system and get within a half gallon my boil volume and use 170 deg. water to sparge with til I reach pre boil volume.

Boil off can be figured out by just taking the time to boil water for a hour and mark your kettle and know how much your putting in and how much your losing.

Good luck, hope this helps until one of the HBT guru's comes to help.