I had always boiled it with campden to avoid chlorine, even though people in the area say our water isn't bad. This is the first time I didn't boil it is all, the only thing I can really see that could've caused a problem.
Is what it is... I'll pick up ingredients for first allgrain on way home so I can brew on day off Monday, granted I'm not deathly hungover.
So, I've only brewed one hefeweizen and it was grain sock and extract recipe. I made it as a gift/trade for a megalodon shark's tooth. I only had one or two bottles to try, but I think it turned out well. My buddy spent time in Germany and is a hefe fan and he said it was great. I don't know.
So, I'm a relative noob, but I remember reading about the clove and banana flavors in hefes. I also remember that for all grain Pilsners it's recommended to do a 90 minute boil, instead of 60, because of off flavors that can persist in the shorter boil. Is that true for hefes, too?
I know, I'm showing my ignorance to the real hefeweizen afficionados here...but, are you a well versed on them? Could what you're tasting be the banana/clove thing or could it be off flavors from length of boil? Too long on the transition from boil to chill? If people have said your local water is good, I think that is a lower probability of being the culprit.
Ahhh...Caffee Ybor. Espresso, half'n'half and sweetened condensed milk. Just finished making a batch of Date Nut Balls and I'm thinking they need a new name, like "Snowballs" or something.
Dates, chopped pecans, Rice Krispies, rolled in shredded coconut. Traditional for Christmas and I haven't seen Mom since before Christmas. Might make the drive tomorrow and take these along.
