Hefe questions

[BoxerDog]

Made a batch of Hefe (with the help of homebrewer 99) and I bottled it the other day. There was tons of banana flavor and it smelt exactly like Paulaner or Franskaner, but it taste was a little off, although I would assume that it needs some time to mellow out and it was a bit warm.


Will a little bit of time help out my brew? Does hefe bennefit from a month or so of conditioning?

 

[Yuri_Rage]

Yes! And yes!

 

[Southwood]

Absolutely!

I give all my brews at least 2-3 weeks in the bottle @ room temp before I start sampling (read: drinking), an exercize in self control! After that, put as many as you can into the fridge.

There's alot of debate about aging temps, but I find that any brew will benefit from a little "cold conditioning" after the first couple weeks. I myself use a dedicated fridge set around 50F and my beer loves spending time in there (the more, the better)

I love my hefe's, I think you will love yours too

Cheers!

 

[homebrewer_99]

One of the things a lot of brewers will do is to try to rush it.

The bottles will not be ready under 2 weeks so why even mess with them?

When they are carbed enough it is time to place them in the fridge.

The flavor will change after about 3 days in the cold...at least mine do.

 

[Sir Humpsalot]

Well, I do test the first one after one week.... just on the off chance that I added too much priming sugar, or some yeast decided to wake back up and start munching extra sugars or something... It's just a safety precaution, mind you.

 

[homebrewer_99]

Well, I do test the first one after one week.... just on the off chance that I added too much priming sugar, or some yeast decided to wake back up and start munching extra sugars or something... It's just a safety precaution, mind you.

Well, you could be right, but a lot on making that decision is the room temp during the conditioning period.

If it's been a bit warm...maybe, if it's been less than 70F definitely not. I already know the FG is low so there's no chance of grenades.

I have cases or bottled brew sitting for 6 months or more that have never been in the fridge or exploded.

If I had not used my hydrometer I would have something to worry about...so RDWAHAHB!!

 

[BoxerDog]

Thanks for all the help!!

So basically I should put them in the fridge after 2 weeks, I also bottle some in soda bottles so I can tell a little bit better if they are carbed or not.


The only other thing that was different with this brew is that when I went to bottle there seemed to be some "trub like" stuff floating at the top, I checked and made sure that it was not mold, but rather I think it was some krausen that that got hung up on the side during the fermentation period. Does that sound about right?

Also there is a lot of yeast that is visible at the bottom of my beer bottles. Is that ok?

 

[homebrewer_99]

Thanks for all the help!!

So basically I should put them in the fridge after 2 weeks, I also bottle some in soda bottles so I can tell a little bit better if they are carbed or not.


The only other thing that was different with this brew is that when I went to bottle there seemed to be some "trub like" stuff floating at the top, I checked and made sure that it was not mold, but rather I think it was some krausen that that got hung up on the side during the fermentation period. Does that sound about right?

Also there is a lot of yeast that is visible at the bottom of my beer bottles. Is that ok?

Yes to both questions.

I have a question though: When racking, did you try to get as much liquid/beer to transfer as possible? It would seem that way because you say you transferred too much yeast/trub.

When bottling you don't want to get "greedy" by racking as much liquid as possible. Leave the bottom stuff behind and don't disturb it. This will result in a cleaner beer with less yeast in the bottles.

 

[BoxerDog]

I did my best not to get any trub in my bottling bucket and I left a few inches of beer in the carboy making sure not to get any trub.

 

[homebrewer_99]

I did my best not to get any trub in my bottling bucket and I left a few inches of beer in the carboy making sure not to get any trub.

OK. ...........

 

[BierMuncher]

Don't know if anyone asked, but how long was the beer in the primary and/or the secondary (if you used a secondary)?

The yeast on the bottom of the bottle is perfectly normal, although I usually see that after a couple of weeks and that indicates the carbonation is taking place. If you saw yeast sediment very soon after you bottled and you were sure you left behind the trub, I'm just asking to make sure you didn't bottle when there was still too much fermentable sugar in the brew.

 

[BoxerDog]

Solid 12 days in the primary (only primary) and the airlock was not bubbling at all and activity was completly at a standstill.

 

[BoxerDog]

heres what I did.

6lbs of DME wheat

2lbs of DME light


Halltertau 1 oz

whitelabs liquid 300