White Labs American Hefe

[sven137]

Hey ho there neighbors.

My first post here and my 6th batch of extract. Oh, and first hefe. I'm going for an american style kinda like Widmer.

I did a starter yesterday with wheat dme and exhaust today smells like sulfur/rotten eggs. My bro tells me this is not uncommon and not to worry. Anybody got any insight?

 

[uwjester]

Howdy,
I'm going to be doing a Hefe on New Year's Eve. Keep us posted how your's turns out. I had a look at White Lab's website and found the following.

WLP320 American Hefeweizen Ale Yeast
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

Looks to me like you are right in line with expectations. Good luck.

Cheers,

 

[homebrewer_99]

Nothing to worry about. Sulphur is common. It will dissipate before you bottle/keg.

 

[sven137]

Howdy,
I'm going to be doing a Hefe on New Year's Eve. Keep us posted how your's turns out. I had a look at White Lab's website and found the following.



Looks to me like you are right in line with expectations. Good luck.

Cheers,

I can already tell you guys are generally nicer than the other forum I started out on.

I brew within an hour. Starter almost done pumping sulfur exhaust throughout my kitchen. I am embarrassed that I didn't think to check whitelabs website first, but thank you for doing so. I'm bery relieved to read that.

I am making a medium hefe in the since that it is a mixture of a German style and American (just like me, German/American here)). Should be interesting. I'm gonna call it, "Schwidmer Weisse". I bought the "Bavarian Wheat" kit from Midwest Supplies with Whitelabs American Hefe Yeast.

Kit Includes:

6lbs Wheat (65/35) LME
(I am adding rest of bag I have of Wheat DME too, around 10 oz.)
2 oz. Tettnanger Hops (1 oz 30 min, 1 oz. 5 min)
8 oz. Carapils Specialty Grain

Grain and Tett hops make it more German, but yeast and amount of hops makes it more American. Should be interesting

 

[uwjester]

You might consider adding the Wheat LME late in the boil, at least part of it. Doing that ought to keep the color a bit lighter. When I do mine, I'm going to go with 1/2 wheat DME for the full boil and 1/2 wheat LME for the last 10 min. or so. I did an American wheat a couple of months ago that came out a bit darker than I would have liked, probably due in part to some caramelization of the LME.

Have fun,

 

[Rhoobarb]

Perfectly normal. I've used the WLP320 before and will reusue it again. It won't give you a real German style hefe - no strong banana/clove, etc. But you say you're looking for a Widmer-style and this will get you there. In fact, I've read that WLP320 is probably from Widmer.