Hefeweizen

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Ancient Abbey
German Brewing
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Hefeweizen

Postby Ancient Abbey » Fri Mar 24, 2017 12:18 pm

Smellyglove wrote:The last two batches I've been doing an open fermentation and closed the lid when I see the krausen is retracting. My first one did end up with a small sour sting, this one too, it's a bit acidic, more so than what I'm used to. If we keep a possible lacto-infection out, can this be because of the open fermentation? I guess it's not, but if anyone has experienced the same your input is welcome.

My second thought is that I should start over with a fresh pack of yeast. How many generations do you guys use these strains for? It was great the third generation, but it has gone downwards after that, I'm on my fifth, or sixt (lazy notes).


Low pH and tartness sounds like something in there is making more acid than the Hefe yeast is capable. Best to just start over. If you aren't 100% confident in open fermentation methods, then best to just leave the lid on.
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Natebriscoe
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Re: RE: Re: Hefeweizen

Postby Natebriscoe » Fri Mar 24, 2017 12:21 pm

Ancient Abbey wrote:They've already gotten back to me with an answer, great service.

Answer on a yeast origin?
Bryan R
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Re: Hefeweizen

Postby Bryan R » Fri Mar 24, 2017 9:00 pm

Did you get your answer? I can ask them on Monday when I make another order.


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Ancient Abbey
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Re: Hefeweizen

Postby Ancient Abbey » Sat Mar 25, 2017 2:41 am

Well, I did, but it wasn't very satisfying...

"We aren't sure of the origin (Andechs Weizen) or which Weihenstephan number it would correspond to, sorry for the lack on info!"

Maybe you will have better luck.
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Weizenberg
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Re: Hefeweizen

Postby Weizenberg » Sat Mar 25, 2017 5:44 am

Astonishing with how much BS people get away with in this business.

There's a good reason why many products are intentionally so vague. Famous monastery this, famous Munich brewery that and so on... If they were specific, then those retailers would eventually end up in trouble.
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Bryan R
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Hefeweizen

Postby Bryan R » Sat Mar 25, 2017 10:14 am

Ancient Abbey wrote:Well, I did, but it wasn't very satisfying...

"We aren't sure of the origin (Andechs Weizen) or which Weihenstephan number it would correspond to, sorry for the lack on info!"

Maybe you will have better luck.


Most likely dreg cultured then, as I think you eluded too. I have not tried that specific strain as that style is not my cup o tea. Thorough begrudgingly I will be making one shortly, I could try it. But dumping 10bbl is much harder than 5 gallons so better to stick tried and true.




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Smellyglove
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Re: Hefeweizen

Postby Smellyglove » Mon Mar 27, 2017 7:05 pm

Ancient Abbey wrote:
Smellyglove wrote:The last two batches I've been doing an open fermentation and closed the lid when I see the krausen is retracting. My first one did end up with a small sour sting, this one too, it's a bit acidic, more so than what I'm used to. If we keep a possible lacto-infection out, can this be because of the open fermentation? I guess it's not, but if anyone has experienced the same your input is welcome.

My second thought is that I should start over with a fresh pack of yeast. How many generations do you guys use these strains for? It was great the third generation, but it has gone downwards after that, I'm on my fifth, or sixt (lazy notes).


Low pH and tartness sounds like something in there is making more acid than the Hefe yeast is capable. Best to just start over. If you aren't 100% confident in open fermentation methods, then best to just leave the lid on.


I'll start a new culture. I just opened the glass which I have (had) the current culture in, and it didn't smell right, it smelled pretty bad actually, so I tasted it and it was more or less awful. Hope I'll be back in proper business with the new culture. Thanks for all help.
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Weizenberg
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Re: Hefeweizen

Postby Weizenberg » Mon Mar 27, 2017 7:18 pm

Don't forget to keep us up to date ;)

As long as you don't build too much pressure you are fine. Resting the lid on top without fastening or using a blowoff tube is perfectly adequate.

When trying to learn a new method, it's important to master the basics first. Beware of early optimisations - it's an anti-pattern.
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bjanat
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Re: Hefeweizen

Postby bjanat » Thu Mar 30, 2017 6:13 pm

This is mye goal for hefe from now on, best one I've tried. There is a hint of acidic freshness, could be the sauergut.

(I don't know much about glassware, probably wrong) Image
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Ancient Abbey
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Re: Hefeweizen

Postby Ancient Abbey » Fri Mar 31, 2017 7:57 am

Nice hefe! You should post that pic in the Bayerisches thread.
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