No hijacking at all, man u nearly caused some internet security issues with words like these!!! Hijack, hop bombs, bottle bombs...
The reason i asked abt ferment temperatures is because most homebrewers seem to ferment then 68-72F, but i realised most commercial brewers pitch them fairly low and dont let it raise higher than 68-70F. Which is why i decided to pitch at about 17c and ferment at 18.5c before letting it clean up at 20c, and get my esters by underpitching yeasts instead of pushing the temperature up.
Dunkel Hefe-Weiss
-
Barley Water
- Under the Table
- Posts: 1429
- Joined: Tue May 22, 2007 8:35 pm
- Location: Dallas, Texas
Re: Dunkel Hefe-Weiss
Most British and American ale yeasts will do a pretty good job between say 60-70F. Although the higher fermentation temperatures will make the beer somewhat fruitier the difference will not be all that pronounced. Not true however with heffe yeasts; a couple of degrees one way or the other will radically change the flavor of the beer. You could use exactly the same grist and brewhouse procedures but change the temperature and you would swear that two seperate recipes were being used to make the beers.
By the way, once you gain a little experience with heffe yeast try messing around with some of the Belgian Trapist strains, they behave in a similar fashion. The Westmalle strain (I think that is WLP530 if I'm not mistaken) is used in at least three Trappist breweries and the flavors from each brewery are very different. You can get all kinds of interesting flavors from those yeasts by fooling around with fermentation parrameters. Once you figure out how the game is played, that knowlege will also serve you well when making the more mainstream ales and lagers.
By the way, once you gain a little experience with heffe yeast try messing around with some of the Belgian Trapist strains, they behave in a similar fashion. The Westmalle strain (I think that is WLP530 if I'm not mistaken) is used in at least three Trappist breweries and the flavors from each brewery are very different. You can get all kinds of interesting flavors from those yeasts by fooling around with fermentation parrameters. Once you figure out how the game is played, that knowlege will also serve you well when making the more mainstream ales and lagers.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
-
seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: Dunkel Hefe-Weiss
Well, well, Barley Water! I think you cast a spell on the Weissbier I brewed last weekend, because despite my use of a submersible aquarium pump (on maximum setting) and periodically adding hot water to a surrounding mop-bucket-bath, the fermentation temperature won't budge from 64-65°F!Barley Water wrote:I guess I shoot for a little under 65F...
It smells delicious, though. I guess I'll resign myself to the "ideal" flavour/aroma balance, instead of my desired banana bomb. Drat you Barley Water!
