Weissbier Bee Cave Brewery Bavarian Hefeweizen

[wingnut037]

Brewed this on the 11th, over shot it a bit and OG was 1.060. Went off crazy but has been slow but still active these last few days. 0.020 on the 19th, 0.017 on the 22nd, and 0.016 tonight the 25th.

Question is, should I let it keep slowly working or push it to the keg for conditioning, as it will be served at a friends party on March 12th?

 

[Horseflesh]

I'd just wait til FG is stable for a few days, then keg it whenever that happens. I'm sure it will be ready by the party. Worst case, force carb the day before. You have plenty of time imho.

 

[pmaster]

I plan on brewing this in 2 weeks, just before going on vacation, so it might sit in primary for about 4 weeks. Is that possibly too long? Hefes are apparently better fresh?

 

[Horseflesh]

I find the banana aroma does fade quickly, but... You'll still have good beer when you return. I wouldn't worry about it.

 

[redking11]

Has anyone added fruit to this? How did it turn out?I was thinking strawberr, peach, apricot, or raspberry.

 

[WhoDatDad78]

Bumping thread

 

[WhoDatDad78]

What volume of water should be used for mash and sparge on this recipe for 5.5 gallons? I know I have to account for losses and such.

I find the banana aroma does fade quickly, but... You'll still have good beer when you return. I wouldn't worry about it.

Brewed this on the 11th, over shot it a bit and OG was 1.060. Went off crazy but has been slow but still active these last few days. 0.020 on the 19th, 0.017 on the 22nd, and 0.016 tonight the 25th.

Question is, should I let it keep slowly working or push it to the keg for conditioning, as it will be served at a friends party on March 12th?

 

[adamg8504]

What volume of water should be used for mash and sparge on this recipe for 5.5 gallons? I know I have to account for losses and such.

I usually mash at around 1.5qt/lb.

As for how much water you need is largely dependent on your brewing setup. No one can really answer your question with what little information you provided.

 

[Horseflesh]

I decided to try something different this time, and added 12 oz of frozen raspberries to a chilled, carbed keg of this hefe. After just 8 hours the raspberry flavor was PERFECT and I pulled the berries out. If you like fruit beers, you gotta try this.

I broke the rules, of course... Opened a keg to let oxygen in, and added fermentable sugars. But I bet I will finish this off before any of that matters!

 

[WhoDatDad78]

I made a batch of this, over boiled and ended up at 1.060 OG. I wanted to get all kind of phenol and esther profiles so I only pitched 1 smack pack of the 3068. Now it has been 10 days and I'm at 1.028. I shook my carboy and back to the fermenter it went at 68°F. Should I be considering a second pitch?

 

[Oldskewl]

May want to try to increase the temp a bit to around 72 to help it finish.

 

[WhoDatDad78]

I had that thought oldskwel. I actually did just that after my post. It's been sitting in a warm fermenter at 72-73 for the last few days. I took a gravity reading with my hydrometer-1.006.- and then with my refractometer-1.026-😠. I guess either refractometers don't read finished beer well, or mine is out of calibration. On a side note, what do I do with the sulphur/rhino fart smell? Is that something I wait out, or do I bottle and it conditions out?

 

[Oldskewl]

Refractometers cannot read FG as the alcohol screws with it. I would let it sit a while and see if the fart smell goes away. I kegged mine last year at 11 days(I think) and the fart smell and bitterness never cleared up. I dumped the last gallon or so. Next time I am not going to rush it so much.

 

[WhoDatDad78]

Anyone know about how long it will take until that smell possibly goes away? I've done Belgian Wits and Hefes before, but never experienced that sulphur smell before.

 

[WhoDatDad78]

Anyone know about how long it will take until that smell possibly goes away? I've done Belgian Wits and Hefes before, but never experienced that sulphur smell before.

In case anyone has the same issue, it took 5 days at 72°F for the yeast to clean up the smell. I would assume if you fermented colder than 66-68 °F it may take longer.

 

[Oldskewl]

Glad to hear the extended time on the yeast helped clear it up. I need to give this one another shot.

 

[jojacques]

Brewed this 4 days ago and made a few mistakes, curious to see how it will come out:

-Made a mistake when I ordered the Malt... So I only had 4lbs of Weyermann White Wheat. I substituted with what I had of hand: 1lb regular White Wheat and 1lb White Wheat (Unmalted) and used an extra pound of Pils Malt. Hum!
-Completely forgot to add the second hop addition (wth dude?)
-Left my fermentation chamber at 82F and only noticed 7 hours later. Fermentation had already started (like crazy). I then fixed the ferm chamber's temperature to 71F.

I used WB-06 and after 4 days I can taste a lot of bubblegum... probably due to the crazy high temperature. Let's see how it is after 10 days! (I will report back)

 

[Yirg]

I'd like to brew this and only have access to WLP300 yeast. How many vials would I need for a 15 gallon batch, and what would be the impact on the quality of the beer if I cheapen out and reduce the amount?

Thanks!

 

[Abrayton]

Forgive me if it was already posted, but what type of Hallertauer hops was/should be used if following the original recipe?
Cheers!

 

[Abrayton]

nevermind. Answer found on page 131-132

 

[brhenrio]

I'd like to brew this and only have access to WLP300 yeast. How many vials would I need for a 15 gallon batch, and what would be the impact on the quality of the beer if I cheapen out and reduce the amount?

Thanks!

Underpitching this one will give off lots of banana and clove.

 

[WhoDatDad78]

Mine finally bottle conditioned. I'll try to post a pic in the next day or so.

 

[safcraft]

I have this one for 6 days in primary going like bananas...i mean the yeast went of in 3h from pitch and I could not take the blow off tube still!!
Very active and blowing away co2 like hell.
I made according to edwort recipe and am keeping temperature stable at 20 C.
Is it normal to ferment so vigorous? When can I turn off the fridge and let it fly ?

 

[safcraft]

So on the 7th day of primary i turned off the fridge and temperature rised from 20ºC to 23ºC.
It is now on the 10th day...but stil i get some activity in the airlock plus i see debris floating around from bottom to top and vice versa.
I have a TON of trub in the bottom of the fermenter...like 2 inches way above my spigot ! So i can take a sample because i would only get trub!

Should i leave it alone another week and then crash cool ?

 

[WhoDatDad78]

So on the 7th day of primary i turned off the fridge and temperature rised from 20ºC to 23ºC.
It is now on the 10th day...but stil i get some activity in the airlock plus i see debris floating around from bottom to top and vice versa.
I have a TON of trub in the bottom of the fermenter...like 2 inches way above my spigot ! So i can take a sample because i would only get trub!

Should i leave it alone another week and then crash cool ?

I would go ahead and crash cool. If you have a wine thief, sanitize it and steal a gravity sample. Then if you're at gravity, crash for a day and bottle/keg.

 

[safcraft]

Ok...so i am devastated. I used a wine thief to take a sample. Its on FG so that is OK.
BUT...i was once again cursed with some kind of infection or whatever.
The beer tastes nasty, medicinal, something like IODOPHOR (Betadine) or Hospital sanitizer !?
This is not the first time i have this, and eventually the smell and taste fades a little but this is time is realy nasty and strong. It IS undrinkable right now.

I have searched and searched and didnt conclude whatever the cause may be....i am disapointed.
I am carefull about sanitizing and i have good beers most of the time. Sometimes one comes along with this problem. I use ChemiPro Oxi and StarSan.

My tap water is very soft and odorless. Still, i put a couple of Campden tablets in the brewing water, so cholramines should be rulled out.

This particular beer was temperature controlled to SPEC : 20ºC steady

I think i am suspecting a common ingredient in the bad beers : WHEAT
Whenever i use wheat....this comes along !
This is 60% wheat...so its medicine on steroids !

I have 2 Saison in primary right now. They both have 10% wheat...and i can feel a "litle" medicine in them. Its not much and because they are dark , i know the taste will fade away.
Still.....could it be the wheat in combination with another aspect that i did not think yet ??

I hate to waste such a good beer. I did make this recipe about 1 year ago....and it was wonderfull. I do not remember if i used bottled spring water for that.....

 

[Horseflesh]

It is interesting that you correlate the off flavor with the use of wheat. It should be easy enough to do a conclusive test... You could do a stovetop mini-mash of plain 2-row and another of pure wheat and ferment them in jars. Exact gravity wouldn't even matter if you're just looking for the presence of the off-flavor. Then if the wheat is the culprit you can try a different supplier. I hope you can get it figured out, no one should be denied hefeweizen!

 

[safcraft]

Yes I could do a quick experiment but I used my last wheat on the saison...
So if buy new wheat I will not get conclusive if both batches turn ok.
If only the wheat turns bad....then it may point to something....

 

[Sippingainteasy]

My OG was a little high at 1.060 finished at 1.010 tastes good though. This is a day after kegging and force carbed it's really clear.

View attachment 1505305791454.jpg

 

[safcraft]

I narrowed down the terrible off flavour to stressed yeast.
I don't know why they stressed but they did. I Since made a Weizenbock with same strain that turned out wonderful.