Hefeweizen

[Matt]

Looking good mr c.

I bottled mine at the end of last week - just put one in the fridge to try for the first time tonight.

Matt

[Andy]

My Hefe was sitting at about 1018 in the fermenter last night, started at 1051

Gravity hasn't moved since last night, still 1018....

So down 65% on the O.G, anyone know the attenuation of the BruFerm Wheat yeast ?

Beer temp is reading 22 degC which is in the recommended range for the yeast.

Edit:
Brewferm Blanche

A dry Belgian wheat-style yeast. Flocculation: low. Attenuation: high. Ferments clean with little or no sulfur. Optimum temperature: 64°-73° F.

Seems like I'll leave it be for a few days

[Kev.]

My Hefe was sitting at about 1018 in the fermenter last night, started at 1051

Gravity hasn't moved since last night, still 1018....

So down 65% on the O.G, anyone know the attenuation of the BruFerm Wheat yeast ?

Dunno about the Bruferm yeast but WLP 300 hefe yeast normally drops to around 1012 from an OG of 1057.

[Andy]

Kegged it tonight.

OG 1051
FG 1013
ABV 5%



No head as poured directly from fermenter

[Vossy1]

But how did it taste

[Andy]

Needs carbonating!

Some banana flavours going on though, a bit of gas and served nice and cool are in order I think!

Full cornie currently sitting in my beer fridge at 25psi, 6 degC

[Seveneer]

Looks good, Andy. I'm sure you'll notcie a massive difference when you carb it.

/Phil.

[Matt]

Been meaning to post abt mine.

Its too sweet Its very banana-ey and on considering why I have this problem I noticed that my hops were 3.8 AA not 4.5. When mixed with a small amount of Special Bitter it balances up nicely.

Anyone know whether the sweetness will mellow over time (have had over hopping mellow out, but not heard of the other way around) ?

Cheers,
Matt

[Seveneer]

Hi Matt,

it's not meant to be a very bitter beer. What kind of temperature and pressure are you serving at? I use about 25+psi at 4C and it makes all the difference. Hefe is not about hops. It's more about the bubbles and the subtle banana in my opinion.

If you're serving too warm/flat I could undertand the sweetness.

/Phil.

[Matt]

Hi Phil,

I'm serving from bottles from a kitchen fridge (say 3C). The two things I have id'd as potential problems are that my hops were lower AA than your recipe (3.8 versus 4.5) and I added 200g of Melanoidin malt (I'm a pathological experimenter :slaps own wrist:).

It was fermented at 16-18C.

The taste is just slightly sickly sweet and my feeling is that if the hops were up at 4.5 as in yr recipe that would have been OK.

What do you think? Grateful for advice as I want to get another weizen going after the Styrian Stunner is ready.

Cheers,
Matt

[Seveneer]

Hi Matt,

as you're bottling I'd suggest you keep the bottles at room temperature for a couple of weeks before putting back in the fridge.

I can't see why you would have a sweet beer unless there was still some fermentation left to go. I don't think the AA pecentge would make that much difference.

Try a couple of weeks in the warm before chilling and let us know how you get on.

/Phil.

[Andy]

Much better with some gas



Thirsty Phil ?

[Bigster]

Thirsty Phil ?

Not sure about Phil but I am

[Matt]

Hi Matt,

as you're bottling I'd suggest you keep the bottles at room temperature for a couple of weeks before putting back in the fridge.

I can't see why you would have a sweet beer unless there was still some fermentation left to go. I don't think the AA pecentge would make that much difference.

Try a couple of weeks in the warm before chilling and let us know how you get on.

/Phil.

Roger that. I did only condition at room temp for 4 days. Will bring those babies back indoors for a bit. Cheers.

[Seveneer]

Andy, by the time you posted that I was sleeping off a few litres of my own hefe

That does look good though

/Phil.