And this beer keeps changing and getting better. Incredibly refreshing lemon note being exhibited tonight.
This is somewhat of a calidiscope beer!
This is somewhat of a calidiscope beer!
Brewed this last Friday and according to my new Brewometer the SG has been at FG for 3 or 4 days. Think it's OK to bottle this early or should I wait for the full 10 days? I am planning on bottling to 3 volumes in standard 12 oz "home brew" long neck bottles.
Brewed this last Friday and according to my new Brewometer the SG has been at FG for 3 or 4 days. Think it's OK to bottle this early or should I wait for the full 10 days? I am planning on bottling to 3 volumes in standard 12 oz "home brew" long neck bottles.
Personally I let this recipe sit 3 weeks in primary before packaging. Every time I've tried sooner I've regretted it due to locking in sulfur (rotten eggs) aroma. Once packaged with that it seems impossible to get rid of. Maybe I did other things wrong but now I always wait, out of caution. So I would make sure it doesn't have that aroma before bottling sooner than 10 days especially. Also, I love this beer.
To further complicate the issue, it's common to deliberately under pitch in hefeweizens.
Fwiw when I made this beer I made a 1 L starter for 5 gal and it came out great.
Next time I am trying no starter.
I am brewing this again after 6 months. Came out great last time. I had about a pint of yeast i gathered from the conical and stored in my keezer. I opened it up to make a starter... and man, it smells terrible??? is that normal? same yeast as in recipe...
I bought some Lallemand munich wheat beer yeast and I am wondering if anyone has any recommendations on fermentation temp schedules with this yeast in combination of this recipe?
http://www.lallemandyeast.com/company/products/munich-wheat-beer-yeast
Thanks
I ferment it at 67F. I get good clove flavor - little or no banana. I ferment this for two weeks and bottle condition for two weeks - then start drinking it. It seemed like it lost some flavor when it sat around longer.
Anyone brew this on a Grainfather yet?
From what I've read I guess it would have more banana at higher temps, but I haven't tried it.
I regularly brew hefeweizen at 71 and get a nice, but not over the top, banana component.Do you think it would have more banana at 70F?
Thanks
I regularly brew hefeweizen at 71 and get a nice, but not over the top, banana component.
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