kricks111
Active Member
Has anyone tried to put a hefe on nitro? I do enjoy a good hefe, but I really like my hefes to be thick, creamy, and as much banana aroma as possible. Thoughts?
I'm going to do a ferulic acid rest for 20 min at 110 degrees, keep my mash pH around 5.5 (I read a German brewers article that said it makes for a better hefe), use 1 smack pack of yeast without a starter so hopefully that will underpitch the yeast a bit, and ferment at 75 degrees, which is the high end of the optimal range for for that strain. That should up the banana. Im adding some flaked barley to the grain bill as well to up the body.
[...]ferulic acid rest [...] That should up the banana.
In case the ferulic acid rest is also a proposed part of the "upping the banana"-process, I should tell you that that is not the case.
The ferulic acid rest will result in upping the clove, not the banana.
I'm going to do a ferulic acid rest for 20 min at 110 degrees, keep my mash pH around 5.5 (I read a German brewers article that said it makes for a better hefe), use 1 smack pack of yeast without a starter so hopefully that will underpitch the yeast a bit, and ferment at 75 degrees, which is the high end of the optimal range for for that strain. That should up the banana. Im adding some flaked barley to the grain bill as well to up the body.
Id say there is no need. If you feel you need nitro for a hefe you are not brewing it correctly.
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