Weissbier Bee Cave Brewery Bavarian Hefeweizen

[Horseflesh]

Bummer, I have my very first stuck fermentation with this beer!

I tested at 1 week and it had gone from 1.053 to 1.026. I let it continue at 68F and today, day 12, it is still 1.026.

I just stirred the yeast and set the temperature controller to 73F.

If I don't see progress by tomorrow afternoon, I guess I will hit the brew store for more yeast.

So of course I should have made a starter, but I didn't. Guess I should stop being lazy.

My question is, if the yeast don't pick up again, should I dump in another smack pack, or make a starter for this half-done 1.026 beer?

It does taste pretty good though, even half-done.

 

[Murphys_Law]

Brewed this last Friday and according to my new Brewometer the SG has been at FG for 3 or 4 days. Think it's OK to bottle this early or should I wait for the full 10 days? I am planning on bottling to 3 volumes in standard 12 oz "home brew" long neck bottles.

 

[TxBigHops]

Brewed this last Friday and according to my new Brewometer the SG has been at FG for 3 or 4 days. Think it's OK to bottle this early or should I wait for the full 10 days? I am planning on bottling to 3 volumes in standard 12 oz "home brew" long neck bottles.

I did a lot of research after reading some that said don't carbonate above 3.0 in standard longneck bottles. I found a far greater number who said it was hogwash, so I went ahead and carbed mine to 3.3 vols, and they turned out fantastic. No worries at all about over carbonation or bottle bombs, and this beer is wonderful with a tall, thick head of foam. So I think, even if you did still have another point to go, you should be safe to go ahead and bottle. But then again, I can't comment as to whether it would benefit from leaving it the full 10 days. I only brew and bottle on weekends, so I leave almost everything in primary at least 13-14 days.

 

[fatboy34]

Brewed this last Friday and according to my new Brewometer the SG has been at FG for 3 or 4 days. Think it's OK to bottle this early or should I wait for the full 10 days? I am planning on bottling to 3 volumes in standard 12 oz "home brew" long neck bottles.

Personally I let this recipe sit 3 weeks in primary before packaging. Every time I've tried sooner I've regretted it due to locking in sulfur (rotten eggs) aroma. Once packaged with that it seems impossible to get rid of. Maybe I did other things wrong but now I always wait, out of caution. So I would make sure it doesn't have that aroma before bottling sooner than 10 days especially. Also, I love this beer.

 

[Horseflesh]

Mine still smelled like green apples and a bit of rhino fart at 10 days.

At 3 weeks, it became epic. I agree with fatboy34, let it ride!

 

[XPLSV]

Personally I let this recipe sit 3 weeks in primary before packaging. Every time I've tried sooner I've regretted it due to locking in sulfur (rotten eggs) aroma. Once packaged with that it seems impossible to get rid of. Maybe I did other things wrong but now I always wait, out of caution. So I would make sure it doesn't have that aroma before bottling sooner than 10 days especially. Also, I love this beer.

Concur!

 

[Oldskewl]

I brewed the NB recipe(same as this one) and used 3068. Fermented at 66 and transferred to keg on day 11 and cold crashed. Locked in the sulfur smell and I even pulled the keg out of the kegerator to room temp for 5 days. Still there. When I brew again I will give it over 14 days to help clean up that suffer.

 

[brick_haus]

I brewed this as my first HEFE. Primary to keg in 9 days. I followed the recipe as written in OP and hit all of my numbers . I purposely slightly under pitched and this beer is great. Banana and slight clove with great body and mouthfeel. This recipe is easy, quick and spot on.

 

[EvansPA]

So I brewed this as a 4.5 gal BIAB style. 2nd batch. The only Wheat the LHBS had was Weyermann Pale wheat and WLP380. It's been in the Primary 1 week and looks very light. No sulfur smell, so I'm good there. Just looks very light straw. Will the taste compare to the German or American wheat?

 

[TxBigHops]

This was a big hit last time I brewed, so on Saturday I'm going to brew 10 gallons instead of 5. Actually putting 12 in the fermenter to insure at least 10 finished beer. I'm making a starter tonight (my first) and looking at some guides I'm starting to worry that it's too small. I only made one liter for one pack of 3068. Will I be horribly under pitching? I can grab another smack pack after work on Friday if need be.

 

[Horseflesh]

To further complicate the issue, it's common to deliberately under pitch in hefeweizens.

Fwiw when I made this beer I made a 1 L starter for 5 gal and it came out great.

Next time I am trying no starter.

 

[TxBigHops]

To further complicate the issue, it's common to deliberately under pitch in hefeweizens.

Fwiw when I made this beer I made a 1 L starter for 5 gal and it came out great.

Next time I am trying no starter.

I agree. My 5 gallon batch was awesome with no starter and 3068 pitched straight from the smack pack. That's why I thought doing my first starter would be plenty for this ten gallon batch. But Mr Malty is saying I need 452 billion cells and that the pack (one month old) only has 70 billion. So that's like a three step up starter at 7 liters! WTH! And I'm brewing tomorrow afternoon. I'm going to go ahead, but will be prepared to have to pitch another starter in a week if it gets stuck.

 

[TxBigHops]

Sorry. Double post.

 

[kennya]

Anyone brew this on a Grainfather yet?

 

[wyowolf]

I am brewing this again after 6 months. Came out great last time. I had about a pint of yeast i gathered from the conical and stored in my keezer. I opened it up to make a starter... and man, it smells terrible??? is that normal? same yeast as in recipe...

 

[MrAverageGuy]

I am brewing this again after 6 months. Came out great last time. I had about a pint of yeast i gathered from the conical and stored in my keezer. I opened it up to make a starter... and man, it smells terrible??? is that normal? same yeast as in recipe...

I don't know (haven't started being a yeast rancher yet), but....why take chances?

 

[tomchukj]

View attachment ImageUploadedByHome Brew1475970708.913352.jpg

Thanks for the recipe. Great beer. Hit all my numbers and had the first pull today.

 

[gio]

I just came across this thread and coincidentally just made a very similar beer this past weekend. The only difference was I use 65% wheat and 35% german pilsner. I also added 0.25lb melanoidin malt because I did not feel like doing a decoction mash as I have done in the past. Has anyone had success with melanoidin malt in this recipe?

I mashed at 152 and have been fermenting at 63. My Hallertau Hersbrucker hops where surprisingly only 1.4% so I used 1.5oz for bittering and 0.5oz for flavor. I did a 90 min boil.

 

[hipHOPapotamus]

Made this beer a few weeks ago and had my first glass last night. Great beer, thanks for the recipe! I used WB-06 for this beer and was pleasantly surprised. Definitely get a solid clove and banana aroma, impressive from a dry yeast. Fermented at 70 F to really bring out the esters

 

[samramos]

I brewed this recipe using Bavarian Wheat Mangroove Jacks, fermentet at 68f, it turned out great, nice balance between clove and banana.

 

[hipHOPapotamus]

Here's a pic of mine. It's a deep golden colour. Great flavour

 

[stever1000]

I bought some Lallemand munich wheat beer yeast and I am wondering if anyone has any recommendations on fermentation temp schedules with this yeast in combination of this recipe?

http://www.lallemandyeast.com/company/products/munich-wheat-beer-yeast

Thanks

 

[ncbrewer]

I bought some Lallemand munich wheat beer yeast and I am wondering if anyone has any recommendations on fermentation temp schedules with this yeast in combination of this recipe?

http://www.lallemandyeast.com/company/products/munich-wheat-beer-yeast

Thanks

I ferment it at 67F. I get good clove flavor - little or no banana. I ferment this for two weeks and bottle condition for two weeks - then start drinking it. It seemed like it lost some flavor when it sat around longer.

 

[stever1000]

I ferment it at 67F. I get good clove flavor - little or no banana. I ferment this for two weeks and bottle condition for two weeks - then start drinking it. It seemed like it lost some flavor when it sat around longer.

Do you think it would have more banana at 70F?

Thanks

 

[ncbrewer]

From what I've read I guess it would have more banana at higher temps, but I haven't tried it.

 

[getzjd]

Anyone brew this on a Grainfather yet?

I am probably going to give it a go this Sunday 12/11. It will be my first brew with the Grainfather. Going to use the calculators here http://www.grainfather.com/brewing-calculators

 

[stever1000]

From what I've read I guess it would have more banana at higher temps, but I haven't tried it.

Okay thanks, I will have to experiment

 

[SDJay]

Do you think it would have more banana at 70F?

Thanks

I regularly brew hefeweizen at 71 and get a nice, but not over the top, banana component.

 

[stever1000]

I regularly brew hefeweizen at 71 and get a nice, but not over the top, banana component.

Do you maintain the 71 throughout? pitch lower, and raise it to 71?

 

[skraeling]

Brewing this one as I type this. Collected too much Sparge so had to boil longer. No biggie.

Boiled off a bit more than half a gallon too much. Debating adding it in. Og of 1.057 at 5g even added another .5 gallons OG now sits at 1.050