Hefe Weizen

[rude]

just had to show a better pic of my hefe brewed at 18c lots of banana

next time I will ferment colder cheers all hope everyone has a good one

thanks for all advice from all of you

 

[Screwtop]

just had to show a better pic of my hefe brewed at 18c lots of banana

next time I will ferment colder cheers all hope everyone has a good one

thanks for all advice from all of you

Nice, prefer my weizens to have more banana than clove. There is just something about Aussie summers and big white headed glasses of weizenbier eh rude?

Perfect................

Screwy

 

[rude]

Bloody oath mate Im chasing the Weihenstephan clone but Im not that fussed

Will have to try a wit down the track maybe a Ferrel white clone

All the best to ya Screwy you little Aussie beauty hope ya have a good one

cheers rude

 

[churchy]

I brewed a Heffe for Christmas with the 3068 yeast at 20c and it had way too much clove in it.Ended up tipping the keg out, I thought I might try fermenting cooler next time to get the banana taste.




Andrew

 

[rude]

Its the other way around I think churchy

 

[warra48]

I'm not a great believer in manipulating the esters in a Hefeweizen.

For me, what works is to build up a good sized starter of around 3 litres.
I pitch the slurry at 17 to 18C, and ferment at that temperature all the way through.

Even at that temperature it climbs out of the fermenter, so I use a blowoff tube.

I get nicely balanced spice (or clove if you wish), with subtle banana. It's all about balancing body and mouthfeel with flavour and aromas.