Hefeweizen

bod · Post by **bod** » Thu Nov 23, 2006 9:11 pm

this brewferm blanche yeast is crazy, i'm down to 1.014 and there's still a really creamy yeast head 2" thick on top!

Seveneer · Post by **Seveneer** » Thu Nov 23, 2006 11:18 pm

Yes, it is. Keep it nice and warm for banana flavours

BTW, thanks for the link from your website

/Phil.

bod · Post by **bod** » Fri Nov 24, 2006 12:33 am

i've got it sitting arround 20oC, but it gets warmer at night when the heatings on, up to 21/22.

no bother about the link, credit where credits due.

Matt · Post by **Matt** » Fri Nov 24, 2006 10:05 am

I've discovered why my Weizen was tasting too sweet.

When I made it I tried out a warmer cupboard for fermentation, next to the airing cupboard. The thermometer reading was 21 C.

It transpires the thermometer I used is well out of calibration (I have been testing it and the differential is not even consistent) and it fermented in the very high 20s and has caused off flavours.

A good lesson learnt.

Cheers,
Matt

bod · Post by **bod** » Fri Nov 24, 2006 10:36 pm

thats a pain in the ass mate! i've just bought a new thermometer because of that as well. my last mash was way off because of it.

seriously though, when do the yeast head die on this stuff?

Matt · Post by **Matt** » Sun Nov 26, 2006 9:09 pm

Hi Bod,

Yeah. Its a b*gger indeed to chuck away 5 gallons of beer

I've got Vossy's Styrian stunner in primary and all is looking good though, so happy days again.

Cheers,
Matt

Seveneer · Post by **Seveneer** » Sun Nov 26, 2006 9:41 pm

What off flavours are you tasting? It's a real shame as it's a really nice beer.

Good luck with the styrian stunner.

/Phil.

Matt · Post by **Matt** » Sun Nov 26, 2006 10:17 pm

Quite sickly sweet and slightly hoochy Phil - almost like it has a shot of rum in it. Although it has gone now, there was also a smell and slight taste of burnt rubber when I bottled it.

The happy truck is due to arrive tomorrow, bringing more wheat to make another one. Looking forward to it.

Cheers,
Matt

Seveneer · Post by **Seveneer** » Sun Nov 26, 2006 10:47 pm

Doesn't sound good. Hope the next one is better.

/Phil.

Matt · Post by **Matt** » Sun Nov 26, 2006 11:20 pm

Cheers

I have the Stunner fermenting next to me in my studio. Maybe the fumes will aid creativity

Matt

Calum · Post by **Calum** » Mon Nov 27, 2006 10:46 pm

I am going to do a Hefeweizen tomorrow evening to a similar recipe as described at the start of this thread.

3kg of Pale Malt
3kg of Wheat Malt

35g Hallertau (at start of boil)
15g Hallertau (last 15 minutes)

I am using the Blanche Wheat Beer Yeast

I have never used wheat malt before so not sure what kind of efficiency I can expect but since I am using 6kg to get 23l it should be fine.

Plan is to get going for around 4:30pm so if all goes to the book I will have finished by around 9:30pm.

I have just realised that the hops are still in the freezer - I had better get them out.

Post by **Andy** » Mon Nov 27, 2006 10:49 pm

Calum wrote:I have just realised that the hops are still in the freezer - I had better get them out.

No need IMO, I measure out hops direct from the freezer and then put them in the boiler. As there's virtually zero water content in the hops then there's no defrosting required.

Calum · Post by **Calum** » Mon Nov 27, 2006 10:57 pm

Someone mentioned that you are best to thaw them out the night before. It was something to do with the alpha acid.

To late now - I have just taken a trip out to the garage and taken them out. I'll remember that in the future.

Seveneer · Post by **Seveneer** » Mon Nov 27, 2006 11:04 pm

Hope it all goes well, Calum. Will you be supplying photos?

Calum · Post by **Calum** » Mon Nov 27, 2006 11:20 pm

I'll probably take a few for posterity.

My wife finds it hilarious that I actually take photo's of the beer making process and post them on the forum.

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Hefeweizen