Brewed a hefe yesterday. 50/50 wheat and pale malt, 15 IBU.
I did a heavy pitch of wyeast 3068, and am going to ferment at 65F. This, by all accounts keeps the banana flavors low, and helps the clove shine.
I have some blackberry puree, and I was originally thinking of doing a blackberry hefe, but now I'm not sure. I am not seeing anyone making this, so I am am wondering, will this be a weird, and not tasty combo? I have not added the blackberry yet, so if I am going to ruin a batch of hefe, I can use this for something else.
I did a heavy pitch of wyeast 3068, and am going to ferment at 65F. This, by all accounts keeps the banana flavors low, and helps the clove shine.
I have some blackberry puree, and I was originally thinking of doing a blackberry hefe, but now I'm not sure. I am not seeing anyone making this, so I am am wondering, will this be a weird, and not tasty combo? I have not added the blackberry yet, so if I am going to ruin a batch of hefe, I can use this for something else.
