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Is possibly a personal preference/taste thing (i.e. not so much liking the taste of wheat).... however, if you actually want it to be representative of a Bavarian Weissbier (as it's called in the south, rather than "Hefeweizen"), the malt bill must consist of at least 50% wheat. By law. Fun fact ;)

Nah...more down to the beers whilst typing it up late at night after being at work all day (where one also "has to" try beer occasionally..) Goose, Diacetyl emerging/increasing over a month after kegging is very suspect. The reaction of AAL -> Diacetyl is a chemical reaction....not an enzymatic...

****. Thanks Mark. Complete brainfart there on my part. Amino-acids! Not alpha-acids! *Post has been edited now ;)

Thanks Mark, I was just about to clarify this misconception, but you've covered it pretty well ;) As mentioned, Alpha-Acetolactat is a flavourless and odourless compound that is formed during fermentation. (It is formed as a downstream "byproduct" out of Pyruvat during the synthesis of Valin...

Hi Muz, cool to hear you're keen to try one of my favourite styles. I'm a Braumeister in Bavaria and brew bavarian lagers for a living in a traditional brewery. A few points on that recipe based on professional experience and training. 1. In order to reeeeeeally get that malty, biscuity...

Mark is on the money here. Although going under 60°C is not necessarily beneficial. I'd mash-in at 60°C, rest at 62°C, then a more intensive rest at 67°C. Quick rest at 72°C, then mash-out at 78°C.

If it tasted good after a week, and some time later the diacetyl flavour started and kept increasing, it's verrry unlikely this is diacetyl from the fermentation. An ale at that temperature has already done the majority of it's conditioning (and thus breakdown of diacetyl produced during...

Hi theredone, You're welcome. Yeah unless you already know what your water is really doing, and you've got a pretty good idea about water chemistry (and/or the means to measure/control what your chemical additions are doing) I'd be very wary about adding all sorts of salts and ****. I know it's...

Hey, might I suggest that you wind back your chemical additions. I just googled up an old analysis of Brisbane water (would happily review a recent one if someone has one) and did some quick calcs. It's already pretty decent water for brewing. And the addition of more salts is not going to...

Woooahh... far from optimal for the yeast :( :( It's not just about "killing" or not killing yeast, it's also about everything that's happening in the yeast. By raising the temp, the yeast's metabolism will go into overdrive. The purpose of life for yeast, is to reproduce itself. To do this, it...

Ok. One of these days I'm going to write an article about what actually happens inside the yeast cell, which hopefully helps people to understand how, when and why various fermentation biproducts are produced. As our professor in fermentation always said "Once you understand how the yeast ticks...

Somewhere between atmospheric pressure and atmospheric pressure. Focus on getting an appropriate yeast cell count, good aeration of your wort, appropriate fermentation temp and most importantly ---> an appropriate pitching temp (e.g. 6-8°C)

Hey, you just happen to be in luck that I'm currently deep in water chemistry as preparation for my masters exam this week. First question: why are trying to replicate this water? What is your goal? Is it just to have done it? Or are you trying recreate an old Burton recipe for nostalgic...

Yeah definitely. The history here is incredible. Last weekend I was at a meeting from the Bavarian Braumeister Association. Got a guided tour through the several hundred year old catacombs in the city of Wasserburg where they used to ferment and lager beers through the summer, by cutting out...

Servus! Nah, haven't been there. How was it?

Boah....this is definitely a point that can be debated until the beer is warm and flat. Not to steal the OP's thread :! Btw....Zoigl is a cool name! I'm guessing you've spent some time in the Oberpfalz in north bavaria...?

A wise bavarian once told me, there's a sacred place in hell for people who do this with beer...

Cheers Mark. Yeah that would seem to agree with what I was thinking. Well aware of the invertase. It's pretty constant in it's existence (between the cell-membrane and Mannan-Phosphate-Layer) and function in the Yeast cell wall . i.e. breaking Saccharose down into it's two components...

Thank you Mark! THANK YOU for mentioning this! I know that in Germany, it's not uncommon for larger breweries to have their own well, where they tap directly into the underground resevoir. I can imagine this being similar in Belgium ...and then, at least in Germany, most of them have their own...

Do filter your sample before measuring to remove CO2? The rising CO2 can lift the hydrometer somewhat, skewing the results. Admittedly I wouldn't expect it to drive it that far out of the solutiong (i.e. from 1010 up to 1040), however if you're hydrometer is moving about, somethings not right...