Hefeweizen

[Smellyglove]

I'd just like to say thank you to you all who have answered my questions. German style of brewing is completely new to me. Especially what happens during fermentation. I got linked to a german site with prizewinning homebrewed beers, and after studying their procedures the pieces fell into place.

I just bottles my first hefe with speise, after five days. As an experiment I bottled it before FG and without dropping out any yeast. I "know" where it will end up in terms of FG, so I ran with those numbers. Next step is to do forced fermentation.

I'll be brewing another one this week which I'll give a day after FG is reached to settle out. Since I brew about twice a week I bottled this batch as it was "for my own science".

[bjanat]

The link http://www.hausgebraut.de/index.php?pag ... &artId=193

[Smellyglove]

Yes that's the one.

[Weizenberg]

This is the website of the German Homebrewers Association

[Smellyglove]

I'd just want to bow for thee, one more time.

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.

Great head, nice color and it's just talking to you from across the room, that's how I want to brew all my beers. They must make you want them just out of apparance. They must be sexy.

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[Weizenberg]

Cheers

It may be a bit too early though. Give it a good 5 weeks in the bottle.

[Owenbräu]

[Owenbräu]

[Bilsch]

[Smellyglove]

I'm currently sampling one of mine vs a Paulaner (4.7%, bought in store, not the freshest bottle).

I'm lacking in the mouthfeel department. Any quick tips what I could look at here?

The last batch, currently fermenting. Didn't go through a decoction, but by a mistake it got boiled for two hours and 45 minutes. When I was suppsed to pump my "herrmann-water" Into the mash tun, I forgot to add the extra malt, so the volume was low, which was kind of strange, so I added extra water.. then realized I forgot the grains. Receipe called for 120 boil (just to test, up from 90), but I had to boil for 45 minutes extra to reach my volume and target OG (1.052). I'm curious about what the extra maillard-products could give in terms of mouthfeel. Mouthfeel is the thing I'm chasing right now.