KaSaBiS
Well-Known Member
resurecting an old thread:
I have brewed edworts recipe 2 times prior to having oxygen and yeast starters. I have just brewed JZ's hefe recipe, essentially the standard for style. but I was afraid of having the same outcome of my 1st two attempts. 1st attempt was too warm and, I agree, off flavors assoc. with warm ferment are not desirable at all. 2nd time I used wyeast again but fermented at 68 temp. It was still missing something.
the latest attempt I did a decoction mash, and had 25% munich, bumped up the wheat, and fermented at 62. I pitched at 62 and kept it steady, mashed at 152 I believe, and used proper pitching rates. the beer is a little thin, probably because my first decoction mash lead to too long of a protein rest. I get aroma of banana slightly, but no taste of it. I wanted to add richness which is my reason for decoction and munich, but it still seems lacking. I am drinking this fresh out of a keg, the beer is not green, but is weak.
living near the HB in newport KY I get to try their hefe frequently. Very rich, pleasnt balance of clove and banana. I miss it every time.
I think I need to move to another yeast. wheiphenstephen the 1st two attempts and WL300 the 3rd. I am tempted to abandon the style. any suggestions to make a knockout hefe would be appreciated as now I have 35 lbs of wheat I am scrambling to find a use for. weisenbock will most likely be next.
It could be very well my commercial example im referring to doesnt represent the style well, and that I am misunderstanding it to be a poor brew on my part, when in fact it came out as expected (per style)
I have brewed edworts recipe 2 times prior to having oxygen and yeast starters. I have just brewed JZ's hefe recipe, essentially the standard for style. but I was afraid of having the same outcome of my 1st two attempts. 1st attempt was too warm and, I agree, off flavors assoc. with warm ferment are not desirable at all. 2nd time I used wyeast again but fermented at 68 temp. It was still missing something.
the latest attempt I did a decoction mash, and had 25% munich, bumped up the wheat, and fermented at 62. I pitched at 62 and kept it steady, mashed at 152 I believe, and used proper pitching rates. the beer is a little thin, probably because my first decoction mash lead to too long of a protein rest. I get aroma of banana slightly, but no taste of it. I wanted to add richness which is my reason for decoction and munich, but it still seems lacking. I am drinking this fresh out of a keg, the beer is not green, but is weak.
living near the HB in newport KY I get to try their hefe frequently. Very rich, pleasnt balance of clove and banana. I miss it every time.
I think I need to move to another yeast. wheiphenstephen the 1st two attempts and WL300 the 3rd. I am tempted to abandon the style. any suggestions to make a knockout hefe would be appreciated as now I have 35 lbs of wheat I am scrambling to find a use for. weisenbock will most likely be next.
It could be very well my commercial example im referring to doesnt represent the style well, and that I am misunderstanding it to be a poor brew on my part, when in fact it came out as expected (per style)
