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Bookmark or Share- Underpitching Hefeweizens - Homebrew Talk6,711. Location. Two Rivers, WI. Mar 5, 2017. #3. Stress on the yeast, whether by temperature or underpitching or underaeration or sulfite additions or whatever, will cause off-flavors. Interestingly, in a hefeweizen, we actually WANT the "off-flavors", which are an excess of banana esters and clovy phenols. So we WANT to stress out the yeast ...
- Dry Yeast for Hefeweizen - Homebrew TalkIts summer and the hefeweizen has been flowing through my homebrewery. My hefeweizen recipe has been as follows for a 5G batch: 5 lb American - White Wheat 47.6%. 5 lb German - Pilsner 47.6%. 0.5 lb Belgian - Caramel Pils 4.8%. 1 oz Hallertau Mittelfruh - 60min. I made it twice and fermented both versions at 62F. One time each with the following:
- Hefeweizen with lots of banana flavor - Homebrew TalkYeah it drops the pH further than comparing to a hefeweizen strain. What I meant was that it is better suited for a wit, than a hefeweizen, since you can get really spicy phenols out of it. Not that it's a great choice for wit's, but I think it resembles more a wit if fermented high and underpitched, than a hefeweizen. Citrusy and slightly ...
- Fruit Hefeweizen Tips | Homebrew Talk - Beer, Wine, Mead, & Cider ...Dec 18, 2007. #2. I suspect you will be happier with real fruit or fruit puree. You can add fruit in the brew pot, primary, or the secondary. In the brew pot, you add the fruit after you remove the pot from the heat and the temperature drops to 160F. Let it sit at 160F for 30 minutes and then cool the rest of the way.
- bavarian hefeweizen and mash/sparge PH - Homebrew TalkI am a bit of a hefeweizen snob. I lived in southern bavaria (Augsburg) for 6 years in the 80's, and developed a real taste for the authentic german style. I have found that most hefeweizens in america are not authentic, and not even very good. I would never order an american-brewed hefeweizen without tasting it first.
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