Hefeweizen Brewday 15/09

Had a good one? Tell us about it here - and don't forget - we like pictures!
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steve_flack

Post by steve_flack » Thu Sep 27, 2007 8:55 pm

delboy wrote: My experience is that the second batch comes out as clean as a whistle
That's the point. In most beers, ales at least, you want some yeast growth...some esters...some flavour. :wink:
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Vossy1

Post by Vossy1 » Thu Sep 27, 2007 9:51 pm

Well, I just racked both 23 ltrs to corny. I only collected one of the slurry's and there is less than 500 ml of which at least half is beer.

I can report however that the Hefe fermented at 18 deg has far less concentrated an aroma than the hefe fermented at 24 deg c. It also appears to be thinner on flavour.

I will try them again later. I can't have more than a sip, got to go and pick Mrs V1 up from work now :cry:
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delboy

Post by delboy » Fri Sep 28, 2007 9:45 am

My hefe was fermented at about 17 C and was very dissapointing, the next time i attempt one i might stick a heating belt on it to inject a bit more character into it.
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steve_flack

Post by steve_flack » Fri Sep 28, 2007 10:01 am

Are you guys doing a step mash or just a single infusion?
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delboy

Post by delboy » Fri Sep 28, 2007 11:24 am

steve_flack wrote:Are you guys doing a step mash or just a single infusion?
Mine was a single infusion which probably didn't help matter either, next time i do it i'll be doing a step/decoction i think.
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oblivious

Post by oblivious » Fri Sep 28, 2007 11:28 am

delboy wrote:
steve_flack wrote:Are you guys doing a step mash or just a single infusion?
Mine was a single infusion which probably didn't help matter either, next time i do it i'll be doing a step/decoction i think.
An acid mash will help develop the clove aromas
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delboy

Post by delboy » Fri Sep 28, 2007 12:19 pm

oblivious wrote:
delboy wrote:
steve_flack wrote:Are you guys doing a step mash or just a single infusion?
Mine was a single infusion which probably didn't help matter either, next time i do it i'll be doing a step/decoction i think.
An acid mash will help develop the clove aromas
I heard that, but to be honest mine was severly lacking in the banana dept.
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oblivious

Post by oblivious » Fri Sep 28, 2007 12:32 pm

Could also be the yeast
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delboy

Post by delboy » Fri Sep 28, 2007 2:41 pm

it was the 3068 strain, i think it was more likely the temperature though as a TC that i fermented with it at the same time but at a higher temperature had a lot more of the fruity flavours and aromas you'd expect.
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mysterio

Post by mysterio » Fri Sep 28, 2007 2:58 pm

I might ramp up the temperature on my next hefe, I ferment at around 18c and it's not very fruity.
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Vossy1

Post by Vossy1 » Fri Sep 28, 2007 4:21 pm

Single step for me as well.
Mrs V1 confirmed what I thought about the beers last night.
She did a blind tatse test and she though I'dd added water to the Hefe fermented at the lower temp, and in her words 'it hardly smelt of anything'.
It definately has less flavour than the hefe fermented at the higher temp.

When I make a Hefe again it will definately be at higher fermenting temps, probably 24 - 25 deg c.
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