hefe pressure fermentation "failure"

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odie

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I just tapped my latest hefe...no banana and lots of "grapefruitty" flavors. Or is that clove flavors? Tastes nothing like a hefe :(

I keg fermented around 10 psi in the mid 70s. Munich Classic that I've had success with for unpressurized ferments.

I gather I should have left the keg vented with a blow off tube for the first few days to let the yeast properly express itself?

Drinkable but NOT what I expected.
 

Gusso

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Similar experience with me on a recent brew. I pressurized a Voss Kveik to 30psi. It totally scrubbed all of the flavor out. I somewhat revived it with a big dry hop in the keg. From now on, I'll stick to lagers under pressure.
 

twd000

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pressure fermentation seems counter-productive to making a hefeweizen


" Open (non-pressurized) fermentation leads to the fermentation of significantly more esters as opposed to pressurized fermentation. "

I've heard at many of the traditional hefe breweries in Germany, not only do they not seal the fermentors, they often stir and rouse the yeast with a paddle every few hours to keep it aerated
 
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