I have got that article next up when I visit the throwne at home!Definitely Hefe. You can probably get that in a keg in a week if you really wanted to. How about milds or bitters? There's an article in the recent BYO about session beers with some good recipes. All could be kegged and tapped pretty quickly.
Ferment the first day at 60, then after 24 hours raise it to 64 for 12 hours, then raise it to 66-67 and hold it there for the rest of fermentation.When you guys do a Hefe what temp are you fermenting at? My last one was in the high 60's and I didn't get the flavor profile I was looking for.
Jamil Zainasheff is pretty adamant about brewing at 62 F for a hefe. I've done that, and it wasn't exactly what I was looking for, so something a bit higher at 68 F is more what I prefer. But if you've done that and didn't like it, give 62 F a try.When you guys do a Hefe what temp are you fermenting at? My last one was in the high 60's and I didn't get the flavor profile I was looking for.
The yeast is WLP 300 Hefeweizen Ale yeast. I step mash in my old 5-gallon stockpot using my propane burner, then pour the whole thing into my cooler mash tun in the end to lauter and sparge. Infusion and decoction would probably work just as well.That sounds tasty, which yeast do you use? And what's the acid rest add to the final beer? Do you decoct or infuse?