Hefeweizen

[Owenbräu]

[Natebriscoe]

[Bryan R]

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


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[Owenbräu]

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.

[Weizenberg]

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.

[Bryan R]

[Smellyglove]

[Weizenberg]

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.

[bjanat]

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)

[Owenbräu]

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