Brewing my first hefeweizen

[Witherby]

What yeast did you use? My Weizens sometimes drop clear so I’ll swirl the yeast in the bottom of the bottle and serve it “mit Hefe.” Meaning, with yeast. It will cloud it up and add flavors we love in Hefe Weizens. I’ve kegged just one batch of my Weizens I’ve ever brewed, great at first, but took on a weird Saison-like character after a while. So I stick with bottling it.

Bottling is very traditional for these beers. I don't think they were kegged in Germany until the 1980s(?) and that is still the exception, I believe. I end up bottling hefeweizen, witbier, saison, etc even though I keg everything else.

 

[1Pivoman]

That’s how one is asked in Germany how they want their beer, mit Hefe or ohne Hefe (with or without yeast). I’ve never tried WB-06, not sure how the yeast tastes but I’ve always swirled up some compacted yeast in my Weizens when I pour them. No headaches yet, unless I’m on my 5th one . It typically amplifies the banana/clove/breadiness for a more rustic character.

 

[Ninoid]

That’s how one is asked in Germany how they want their beer, mit Hefe or ohne Hefe (with or without yeast). I’ve never tried WB-06, not sure how the yeast tastes but I’ve always swirled up some compacted yeast in my Weizens when I pour them. No headaches yet, unless I’m on my 5th one . It typically amplifies the banana/clove/breadiness for a more rustic character.

WB-06. My mistake.