When the clumps reach critical mass, they drop to the bottom of the fermentor, clarifying the beer. “You imagine a lion tamer in a cage,” he said one time, ... At Achel, yeast is pitched at 63–64 °F (17–18 °C) and climbs to 72–73 °F (22–23 °C) during fermentation in cylindro-conical tanks. Click pic for Spike Brewing V3 Brew Kettle review. Tasting 11/18/08 ---------------------- Marshall, I’ve read a bit about the triangle test format, but I don’t understand your usual statement that differently colored cups were used. The massive flavor differences are a result of the yeast (and bacteria) selection. I would second @philosofool101’s comments – I would love to more experimentation with more characterful yeasts, i.e., Belgian and German wheat strains. The cooler fermentation temperature helps fine particles bind and settle out. Not much else to say except that the thick head helps trick my tongue into thinking the beer is fuller/creamier than it is. The recipe is very simple just two malts (wheat and pilsener) and one hop (spalt). By increasing the temperature by adding water, the ratio increases? Anticipated IBU: 12.7 This comment has been removed by the author. In an attempt to coax as much character out of the yeast as possible, I decided against propagating a starter and picked up 2 packs of WLP300 from my local shop that were from the same production lot. ------ I use a large mesh strainer to leave behind much of the liquid wort and take a “stiff” portion of the mash over to the boiling kettle. Malcolm, my apologies for not realizing you performed the exBEERiment. I've had pretty good experiences with the “clean” dried ale yeasts, but I have yet to try any of the more characterful strains. Ive tried a couple others but end up going back to that one. When the boil was finished, I quickly chilled the wort to 72°F/22°C. Beer, Here is a recipe and tasting of a pretty low gravity hefeweizen I brewed a month ago. It is one of the fasted beer styles from mash tun to glass so I thought it was a good one to brew near the start of the brewing season (even though it isn't exactly a classic cold weather beer because it is so light and drinkable). Grain/Extract/Sugar In addition to being hazy to the point of opaqueness, Hefeweizen became known for its quintessential characteristics of banana and clove caused by increased levels of isoamyl acetate (IA) ester and 4-vinyl guaiacol (4VG) phenol, respectively. The phenols may have been there but were overrun by the more intense pome fruit and banana ester. Learn how your comment data is processed. Based loosely on Live Oak Hefeweizen. Recipe Specifics (All-Grain) Brew Hardware. Hops adjusted down from 2% AA because they are a year old. Hops Germany Wheat Malt This was actually a beer fermented with Wyeast’s 3711 French Saison. The main character of the beer, classically a combination of banana and clove, comes from the yeast. My experiences have aligned mostly with the results of the brulosophy experiments related to pitching rate and fermentation temperature for lager and American or English ale yeasts. Based loosely on Live Oak Hefeweizen. Find the sweet spot where the yeast generates the flavors you desire in your finished beer, dial in the temperature, and keep fermentation in a narrow temperature range. Interesting, I’ve had the opposite experience being 4vg easily stands out and barely any IA, I’ve used wb06, wlp300, and MJ bavarian wheat at higher temps… I’ll keep trying! Keeping wheat and rye out of the brewhouse ensured that there was enough to g… Amazon After tasting it I think it may still be a bit too young, but I will revisit it again sooner than I would for most of my big/funky beers. Magnesium(Mg): 9.9 ppm There are also some fresh bready background notes. Started a 1 pint starter the night before brewing. By the way, I recently had the experience of too little esters and too much clove with a warmer fermentation. It surprised me. 11/07/08 Bottled with 4 oz of cane sugar aiming for 3.2 volumes of CO2. Curiously, whatever differences in appearance existed prior to kegging had seemingly vanished. Did you do any aeration of these batches? While 16 tasters (p<0.05) would have had to select the unique sample to reach statistical significance, a total of 19 (p=0.002) identified the odd-beer-out, suggesting participants were indeed able to reliably distinguish a Hefeweizen fermented with WLP300 yeast at 60°F/16°C from the same beer fermented at 72°F/22°C. SessionWeizen I pretty much exclusively use the WYeast weihenstephaner 3068 yeast. While my glycol system was finishing up what my groundwater couldn’t do, I took a hydrometer measurement that showed the wort was a smidge lower than planned, but still within the acceptable range. 2.5 gallons of first runnings. Once the water was to the proper strike temperature, we doughed-in to hit our the first step at 112°F/45°C. 6:33 AM, Labels: One of the more common comments we’ve received in regards to prior fermentation temperature xBmts that returned non-significant results is that the yeast strains tested are used to produce notably clean beers. My buddy, Bill Lacy, had requested I brew a Hefeweizen, so rather than doing all the work for him, I invited him over to make it himself. A single pack was pitched into each batch and the controllers were set to maintain a 12°F/6°C difference. FWIW, in my experience, 4VG (clove) has been much elusive than the banana esters. ... At about the same time a new beer style of top fermenting, lightly colored and refreshing beers arrived in Bavaria, presumably from Bohemia. And, so it goes with beer, opinions, impressions, etc. Batch sparged. I am interested in trying to make my Hefes more like banana bombs. Drinkability & Notes – Very balanced and easy to drink. Some strains do this more than others. As I understand it, yeast derived esters and phenols are created in the lag phase of yeast growth. I’m curious if the fact you pitched vials directly instead of building a starter had an impact on the warm fermented beer. Taste – Yeasty rising bread is the first thing that comes to mind. Subscribe to BYO Magazine! Direct heated to Sacch II rest, decoted about a gallon, transferred the rest of the mash from the pot to the cooler, by the time the decoction was added back the main mash had lost enough heat to keep the temp near 160. One is usually heavier than the other. Once the mash was complete I poured it into the mash tun for vorlauf and sparging.You could try to do it with infusions (starting with a drier mash ratio is a good idea), but each step would become more dilute, this requiring ever more water to raise the temperature. Very active fermentation for 72 hours. Noted as being the first cereal grain cultivated by humans, it comes as no surprise that most of the earliest documented beer recipes contained some portion of wheat. Yeast Adding the decoction back to the mash brought it up to the second temperature step of 133°F/56°C, where it rested for another 15 minutes before we pulled another decoction that ultimately raised the mash temperature to 148°F/64°C. This beer is known for its experimentation. Interestingly, while 4 tasters reported having no preference despite perceiving a difference, not a single person reported perceiving no difference between the beers, which might be a first. In fact, if you repeated every fermentation experiment with a belgian strain, I would read them all. I make a Kristalweizen “beach beer” that is basically a low-gravity Hefeweizen cold-conditioned at 32F for about a week in the fermentor (after primary fermentation and conditioning are complete). 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hefeweizen fermentation time

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