Hefeweizen Brewday 15/09

Alton_Bee · Post by **Alton_Bee** » Wed Sep 19, 2007 2:42 pm

Vossy1 wrote:Trust you to quote me AB so I can't delete the evidence

If you ask me nicely I will consider deleting your quote from mine !!!

Mrs V1 · Post by **Mrs V1** » Wed Sep 19, 2007 2:47 pm

Too late !!!

(He should know better than to leave the PC unattended!)

If I also didn't know any better, I'd say this was sabotage !

Vossy1 · Post by **Vossy1** » Fri Sep 21, 2007 9:36 pm

How long should Wyeast 3068 take to reach FG

SG was 1042 on the 15/09, on the 19/09 it was at 1015 and today it's at 1013

which beersmith tells me is 68.2% app attenuation as opposed to the 73-77% Wyeast quote...

Vossy1 · Post by **Vossy1** » Sat Sep 22, 2007 11:45 am

com'on Vos, you must have seen this question dozens of times.

Yep I have

However, I've used S04 exclusively since moving from kits and so I have no idea what the "normal" length of time a yeast like this takes, assuming all other variables are o.k.

Seveneer mentions racking at 7 days so I was assuming it would be ready today....wrong

...that'll teach me

J_P · Post by **J_P** » Sat Sep 22, 2007 12:22 pm

The brew I used my first liquid yeast on is still covered with a two inch thick head so I'm just going to leave it for the moment. You can't rush a good thing

Vossy1 · Post by **Vossy1** » Sat Sep 22, 2007 12:38 pm

The brew I used my first liquid yeast on is still covered with a two inch thick head so I'm just going to leave it for the moment. You can't rush a good thing

Same here J_P

This stuff makes for a totally different yeast head to SO4.

J_P · Post by **J_P** » Sat Sep 22, 2007 12:59 pm

This is what's currently sat atop my brew. It looks very like the type of head that I saw when we went to Theakstons in the summer, come to think of it it looks like the head I've had using US05. It has an almost spicy pepper egg chlorine type smell to it (I'm no Jilly Goulden). I'm not unduly worried as it smells very like the pints of Brakspear I had on Sunday, in the nicest possible way

.

Mrs V1 · Post by **Mrs V1** » Wed Sep 26, 2007 6:08 pm

Hefe straight out of primary

My first homebrew pint ... and it tastes so much better than any of that hazy rubbish V1 has brewed in the past.

Cloves, cloves and yet more cloves (luckily I can't taste any banana!!!)

It's down to 1009 from 1042 which makes it 77.9% attenuation according to beersmith (not sure exactly what that means but as V1 has a smile on his face I take it it must be good!!!) and 4.3%ABV (now I know what that means!)

Vossy1 · Post by **Vossy1** » Wed Sep 26, 2007 6:21 pm

Well, this sure is a tasty brew

It's at room temp, 18 deg c here. It's VERY refreshing to drink...too easy...now I know what 7 means....and it's not even chilled

There's masses of clove but there is some banana, just glad Mrs V1 can't taste it

I doubt this 23ltrs will be kegged, it wont make it out of primary, but I'll keg the other 23 ltrs.

In the meantime I'll raise a glass to 7...cheers mate

Seveneer · Post by **Seveneer** » Wed Sep 26, 2007 6:25 pm

Vossy1 wrote:In the meantime I'll raise a glass to 7...cheers mate

Cheers Vossy (and Mrs Vossy)

Vossy1 · Post by **Vossy1** » Wed Sep 26, 2007 7:01 pm

I'm on my 4th glass and contemplating the weekend.
Mrs V1 has just asked why I'm not drinking my own beer, to which I have to reply, because it's not as good as yours

Anyway distractions...I'm thinking about doing another 46ltrs of Hefe at the weekend and want to know if it's safe (ish) for me to pitch the yeast cakes from both existing Hefe's into my 60 ltr fermentor and then pitch the new wort on top?

I assume the dead yeast cells will settle out, but will I get any 'off' flavours

delboy · Post by **delboy** » Thu Sep 27, 2007 12:13 am

Vossy1 wrote:I'm on my 4th glass and contemplating the weekend.
Mrs V1 has just asked why I'm not drinking my own beer, to which I have to reply, because it's not as good as yours

Anyway distractions...I'm thinking about doing another 46ltrs of Hefe at the weekend and want to know if it's safe (ish) for me to pitch the yeast cakes from both existing Hefe's into my 60 ltr fermentor and then pitch the new wort on top?

I assume the dead yeast cells will settle out, but will I get any 'off' flavours

I repitch on yeast cakes haven't had any off flavours yet, infact the beers are normally better the second time round because of the increased cell number.

I've seen some people suggest that its good to stress a hefe yeast by underpitching for more flavours but if it was me i'd just go for it (as long as there is no signs of infection obviously).

steve_flack · Post by **steve_flack** » Thu Sep 27, 2007 8:29 am

Actually pitching directly on a yeast cake is way too much yeast - regardless of style you do actually want some cell growth. You only need 50-100ml of thick yeast slurry for 5 gallons so half a pint would be plenty for 46L

delboy · Post by **delboy** » Thu Sep 27, 2007 11:43 am

steve_flack wrote:Actually pitching directly on a yeast cake is way too much yeast - regardless of style you do actually want some cell growth. You only need 50-100ml of thick yeast slurry for 5 gallons so half a pint would be plenty for 46L

My experience is that the second batch comes out as clean as a whistle, i suppose with a hefe wiezen or more fruity styles though you'd want the interesting yeast flavours to come to the fore.

Right enough DaaB, hadn't thought of that, you'd need plenty of head space if repitching a hefe on a yeast cake.

Vossy1 · Post by **Vossy1** » Thu Sep 27, 2007 6:15 pm

Cheers chaps

I think if you pitched straight on top of one of those wheat beer yeasts we'd loose Manchester under a sea of yeasty foam (which some may say is no bad thing I guess)

My sentiments exactly

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Hefeweizen Brewday 15/09