So I brewed a hefeweizen last weekend, using Imperial Stefon yeast. Tested it today, and it's done; of course still a ton of yeast in suspension. I don't expect the full krausen to fall unless I crash it.
So here's the silly question; hefeweizens traditionally have a lot of yeast in suspension. Why doesn't that yeast (which is dead? dormant? playing possum?) give off the nasty autolysed flavor that other ale yeasts do? Beer has a slight clove-y flavor, no bananas, which is what I wanted to avoid anyway (going to dump some peaches in there soon). Or is that where the clove ester comes from? I could research this on the net but I was hoping someone here would have a quicker, easier to understand answer. I've not brewed a hefeweizen since my early days, and can't remember what yeast I used (probably something dry).
So here's the silly question; hefeweizens traditionally have a lot of yeast in suspension. Why doesn't that yeast (which is dead? dormant? playing possum?) give off the nasty autolysed flavor that other ale yeasts do? Beer has a slight clove-y flavor, no bananas, which is what I wanted to avoid anyway (going to dump some peaches in there soon). Or is that where the clove ester comes from? I could research this on the net but I was hoping someone here would have a quicker, easier to understand answer. I've not brewed a hefeweizen since my early days, and can't remember what yeast I used (probably something dry).