Hefe and TC

[delboy]

Knocked out my first Hefe weizen today went with the recipe below.

Wheat malt 3.36 Kg
Vienna malt 1.68 Kg
Lager malt 0.84 Kg
Caramunich 0.15 Kg

20 g Saaz at 60 mins
10 g Saaz at 15 mins

Yeast: Wyeast 3068 1.5L, 48hr stir plate starter.

Despite having 56% wheat in the recipe and no oat husks it ran off just fine (i had been worried about a stuck mash using this much wheat).
The efficency did suffer though with that much wheat, i got just over 5 gallons at 1044 (i had been hoping for something closer to the 1050 mark, like paulener).

Also knocked out 20L of TC with 500g of light muscavodo sugar, im using the 3068 yeast in this as well after hearing some good reports about this yeast and ciders.

the 3068 in both the cider and hefe starters seemed to be giving off a suphur smell (not something i had expected from this yeast) has anyone else experience of this yeast or the whitelabs 300 (they are the same strain)

[oblivious]

Sweet, looks great, should be a nice summer drink

[delboy]

Yeah thats one upside of hitting a lower gravity i should be able to quaff quite a few of this before becoming a danger to myself

[Frothy]

How long will you keep this in the fermenter / 2ndary before drinking it? Wheat beers are best drunk quite young aren't they?

[delboy]

i was thinking along the lines of 10 days in primary then straight into a corny, carb it up and leave it say 15-20 mins to condition .

Seriously though i love the taste of the yeast in hefes so i don't care if its ultra, ultra cloudy or not.

Something like a hefe would be ideal for you frothy after your loss of cornies, you could be drinking homebrew again in less than a fortnight

[Frothy]

With the nice weather on the way I've certainly thought about it. I'm not sure about which yeast to use, serving techniques etc. Ironically we have an endless supply of wheat but I don't think I'll be venturing into malting it just yet.

Frothy

[delboy]

Have my hefe fermenting at 18C under the stairs, since this is at the low end i was wondering would it be worthwhile to transfer it to a warmer room (21C) in a a few days to get a different flavour (more banana) at the moment i would have thought it will be almost entirely clove.

Frothy, jump in at the deep end and get one of these on the go for summer.

[Frothy]

I was thinking on the way home from work today how a banana weisse would work, although I understand you are referring to flavours from the yeast. Had some Wells banana bread beer the other day which worked well.

Frothy

[oblivious]

Is suppose if you keep the temps at 21-23c you should get a predominately banana flavor

[oblivious]

what wheat beer yeast did you use, some have differ profiles?

[oblivious]

Brewferm Wheat Beer Yeast. Bear in mind it produced the banana esters, they just didn't remain in the beer.

I notice that with the yeast, I thought it was more like a wit, but still a nice brew.

[steve_flack]

I just brewed a Hefe with it. It's interesting. It's in the ballpark for a Weizen flavour but a bit lacking in clove phenolics - I've heard you need to do a protein rest to release the precursor compound from the malt to get these.

I'm not sure it's more Wit like - I may change my mind on that as time goes on though. I'd say the same beer made with T-58 would be more Wit like as that yeast definitely tastes that way whilst it's still in suspension.

[oblivious]

I have seen that, people do an acid rest to release ferulic acid which is metabolized to 4-vinylguaicol by the yeast


I fermented mine a little cool so I may have gotten little of the banana flavor

[steve_flack]

I couldn't remember the exact temperature - was it acid (40C) or protein (50C)?

[oblivious]

I think 40c for acid rest, although I have never tried one. Might see how my latest Hefe goes and try one on the next one