blk94f150
Well-Known Member
One of my first beers was an extract "Bavarian Hefe" from Midwest with the standard Muntons dry yeast. It was fermented warm (Maybe 74-76). I love it and drank it up very quick.
Now I want to do an all grain Hefe. I went and bought some Weihenstephaner Hefeweissbier in anticipation of using the Wyeast 3068 strain. I don't like the taste though. I'm not very good a describing tastes yet, but I don't like the lemony or maybe clove flavor.
So my question is do I try the Midwest AG receipe with the Wyeast 3056 Bavarian Wheat yeast or just go with the Muntons or US-05 yeast. Also, should I ferm warm like I did the last time? I've heard warmer makes more banana, but I wasn't using a wheat yeast in the first place with the extract.
Mike
Now I want to do an all grain Hefe. I went and bought some Weihenstephaner Hefeweissbier in anticipation of using the Wyeast 3068 strain. I don't like the taste though. I'm not very good a describing tastes yet, but I don't like the lemony or maybe clove flavor.
So my question is do I try the Midwest AG receipe with the Wyeast 3056 Bavarian Wheat yeast or just go with the Muntons or US-05 yeast. Also, should I ferm warm like I did the last time? I've heard warmer makes more banana, but I wasn't using a wheat yeast in the first place with the extract.
Mike