Hefeweizen

[Matt]

Superb. I'm bottling mine so with a week or so to carbonate a 2-3 week turnaround is mucho nice

[Seveneer]

DaaB,

I don't have a short dip tube

I don't have a problem with sediment from my beers. I find the first half pint clears the standard dip tube and after that it's clear. Especially if I use finings.

As I said, sometimes, I will transfer when it runs clear just to guarantee I don't shake up the sediment if I move the keg but this happens rarely.

You know, there's more than one way to skin a cat and I do it this way purely because I have no will power and no patience. I just don't have the patience to let the beer clear down before I keg. I want to drink it!!!

In an ideal world I probably would let it clear in a secondary tank before kegging and the beer would probably taste better for it. Trouble is, I know I'll never be able to do that. And, as such, I always find the last pint in a barrel is the best one

So, with this in mind, I have taken to brewing twice as much beer . That way, when one keg blows I still have another fresh one that has had a chance to mature

/Phil.

[Andy]

So, with this in mind, I have taken to brewing twice as much beer . That way, when one keg blows I still have another fresh one that has had a chance to mature

/Phil.

Now there's a man who's solved a problem!

[Seveneer]

Yes, it's the kind of clarity of thought one can expect after drinking copious quantities of home made alcohol

[mysterio]

Seveneer, I'm glad someone else shares my brewing philosophy.

[Andy]

Farnborough. Next to the Safale. It's a Brewferm paket with a red and yellow label.

/Phil.

This the one Phil ?

[Seveneer]

Not sure Andy. I'm in Stockholm reading this on a phone and it hasn't shown me the picture. I'll let you know tomorrow when I get to the offic

/Phil.

[Seveneer]

That does look like it Andy. I'll have a look at a packet later to confirm.

/Phil.

[Matt]

Just pitched the yeast on mine.

I used Wyeast 3068 and put a little melanoidin in. 21 litres of the stuff - my biggest batch yet! Hoping to back to back it and whack a dunkelweizen on the yeast cake next weekend.

Cheers,
Matt

[Andy]

That does look like it Andy. I'll have a look at a packet later to confirm.

/Phil.

Phil - I bought the above yeast from Farnborough - it was the only BruFerm Wheat yeast they had on the shelves....

[Seveneer]

Yeah, that's the one. You gonna give it a go then?

I reckon it does best being fermented a little warmer than my ales but I don't get too hung up on it. If you ferment on the warm side you'll get some great banana flavours.

I'm going to pop into the shop tomorrow to pick up a sack of malt and some odds and ends.

/Phil.

[Andy]

Hi Phil, yup, think it'll be my next brew.

[guildofevil]

That yeast is indeed a Hefeweizen yeast.

I bought it because it said blanche and I wanted to make a Wit beer, but I ended up with far too much of that traditional Hefeweizen banana flavour, which I don't think goes too well with the orange peel and coriander I put into the boil.

Should be perfect for a Hefeweizen though, so I will probably use the yeast again, just not for a Wit.

The next Wit I try will be with a fairly clean, ale yeast, I think.

[Andy]

Cheers MrEvil

[mysterio]

Go for the lower temperatures if you're after the clovier flavours and the higher temperatures if you like bananas.