Brew Day 21/5/07 - Helles Weissbier

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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steve_flack

Post by steve_flack » Tue May 22, 2007 2:51 pm

No, not as far as I've noticed. In fact some have said it improves it as your head forming compounds are still in your beer not on the brewery floor....
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Barley Water
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Joined: Tue May 22, 2007 8:35 pm
Location: Dallas, Texas

Post by Barley Water » Tue May 22, 2007 9:28 pm

Yup, those wheat beer yeasts go off almost every time I make the stuff, I guess it is just part of the charm. I have found that the fermentation temperature makes all the difference to the end flavor of the beer. If you want clove, go for about 65 degrees, if you like bananna go a little higher. Also, some of the guys here have had good luck doing at least a double decoction, makes it really smooth. I just love wheat beer and being as hot as it is here in the summer, I make it often.
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