Hefeweizen

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Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Sun Jul 23, 2017 5:31 pm

Any input on the mouthfeel? I've brewed maybe three or four more the last month, and I can't get the moutfeel right. I don't wanna tamper with my water chemistry, yet. I hardly do anything to it.

You guys said earlier that I should let i sit for about five weeks, will not the isoamyl acetate take a little dive after five weeks? Will it help on the mouthfeel to sit so long?
Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Sat Feb 03, 2018 9:06 pm

I'm gonna beat this horse just a little bit more.

The mouthfeel is now my final issue I have to solve. I'm not getting that fullness of the commercial examples. I've tried a lot of things, I can make the FG = 1.022, but that's just plain wrong. There is something to this I don't know about or haven't been able to visualize the effect of when adding 2+2. After all my hefeweizens I haven't even "stumbled upon" a batch which has had that fullness I'm after. It's not that they are horribly thin.
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Weizenberg
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Re: Hefeweizen

Postby Weizenberg » Sun Feb 04, 2018 3:08 am

You have a plethora of reasons. Water will be most certainly one of them. The information you provide is not enough for anyone to give you sensible help. You should consider publishing the brew protocol of the beer in question.
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Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Sun Feb 04, 2018 7:47 am

I have done so many different things that the brew protocol(s) would be as a stack of papers reaching the moon.

Amount of yeast in suspension
CaCl
Mash rests

Are the obvious places to look..

The one thing I'm looking into now is "Long saccharification rests help to develop the characteristic fullness of wheat beers through the formation of glycol proteins." By sacc-rests the article is meaning 72C. This article: https://braumagazin.de/article/brewing- ... d-to-know/

I've tried my google-skills on this, but haven't had any luck. This is the only source I've heard of "glycol proteins".
Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Sun Feb 04, 2018 8:00 am

Can it be that I'm not getting enough proteins into the final beer?

I use protaflock (thinking that the yeast is supposed to form the haze), and let it sit for a few hours before I get it into the fermentor.
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Ancient Abbey
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Re: Hefeweizen

Postby Ancient Abbey » Sun Feb 04, 2018 8:01 am

Holding the mash for an extended rest at 72C for glycoproteins is standard for me in all German beers. That's a good place to start.

I think I remember you saying you ferment at room temp. Temperature control during the fermentation is going to help a lot as well. Try the rule of 30C and see how you like it.

I also avoid clarifiers with hefe.
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Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Sun Feb 04, 2018 8:49 am

Ancient Abbey wrote:Holding the mash for an extended rest at 72C for glycoproteins is standard for me in all German beers. That's a good place to start.

I think I remember you saying you ferment at room temp. Temperature control during the fermentation is going to help a lot as well. Try the rule of 30C and see how you like it.

I also avoid clarifiers with hefe.


I have rigid temperature control. Both for main fermentation and bottle carbonating/conditioning.

Could you elaborate why you avoid clarifiers in hefe? In relation to what I said above that I'm thinking that the yeast is the one's who stands for the haze?
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Ancient Abbey
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Re: Hefeweizen

Postby Ancient Abbey » Sun Feb 04, 2018 9:53 am

Smellyglove wrote:I'm having a glass of my hefe, which was fermented to (mostly) your tips. A week at room temp and a two days in my cold crawlspace, and it's ten times as much as it was comparing to kegging. Speise when there was about one point left, no 10C to let yeast drop. But, I'm still lacking just a tad in the mouthfeel-deparment. But the taste and aroma is consistent over time, which I couldn't get from the keg.


OK, I was going off this. Are you fermenting in a chamber with temp control now? What is your fermentation profile?
- The best do the basics better -
Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Sun Feb 04, 2018 10:28 am

Ancient Abbey wrote:
Smellyglove wrote:I'm having a glass of my hefe, which was fermented to (mostly) your tips. A week at room temp and a two days in my cold crawlspace, and it's ten times as much as it was comparing to kegging. Speise when there was about one point left, no 10C to let yeast drop. But, I'm still lacking just a tad in the mouthfeel-deparment. But the taste and aroma is consistent over time, which I couldn't get from the keg.


OK, I was going off this. Are you fermenting in a chamber with temp control now? What is your fermentation profile?


Either I made myself unclear earlier, or you mistunderstood something. I've "always" been fermenting in fridges with STC1000+, but the bottle conditioning after adding speise has been in "room-temp". After the onset of winter I realized my Hefes were not turning out as good (colder and more unstable bottle cond temps), so I got a big ass 150L plastic box which I've fitted 400W of aquarium heaters, a pump and an Inkbird 308 to carbonate in an as steady environment (bottles submerged in water up to the neck) as I do the main fermentation.

It depends, some times I do this, some times I do that. Some times I ferment high with 3068, and add 380 to the speise, or some times I just do it straight with pitching at maybe 13, fermenting at 22, or pitching at 17, fermenting at 20 etc, My main ferm yeast has been 380 for at least 13 batches though. I've tried a lot of different fermentation profiles, and none of them has the impact I'm looking for concerning the moutfeel. I've done 18 batches in 14 months and this is the last thing I'm seeking.
Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Sun Feb 04, 2018 12:20 pm

However. I have never done a 72C step for more than 20 minutes except for maybe one time. This time (today) I did it for 60 minutes just to see if there was a noticable effect. And I've just realized that I've been autopiloting on when I add my water adjustments (have initially soft water), and they've all gone into the mash. But I've realized that 40-50% of the minerals added to the mash are lost in the mash and not being carried over to the boil.

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