Because it’s never not time for Hefeweizen after mowing the lawn.
Recipe, plus the link to JD’s fermenter geometry experiment, here.
the beer engine
Because it’s never not time for Hefeweizen after mowing the lawn.
Recipe, plus the link to JD’s fermenter geometry experiment, here.
the beer engine 
Ok – yeah!
Being a newbie brewer, playing with all-grain, I’ve enjoyed my trip down the 3068 road. After manipulating a few minor things with temps and dunkel weissens, I’ve found that I’ve enjoyed the minor differences between the clove and banana ends of the spectrum. I’ve found this to be go-to beer and a must to have available.
But wait, you add the high pitch rate. hmmm…..
Yeast starters not to be forgotten, I’ll have to really start employing the math to see where that comes into play. Next batch, perhaps, as I’m 2 weeks into primary right now. Wash, rinse and repeat, with double the mason jars worth for simple math to start. Granted, I’ll go about the higher pitch rate a little more scientifically so that I know how to repeat anon.
Results or wanderings to follow.
Thanks, as always, for the insights.
Cheers, Gordon!
On a somewhat related, albeit late note, has anyone out there in the beer engine blog land ever experienced, for the lack of a better term, soy sauce flavors from Wy3068? Or from any continental yeast strain, particularly in either a dunkel or dubbel? I’ve noticed an umami note a few times, both in my darker beers and commercial beers, and always wondered what it was. Maillard products from the boil or an artifact of fermentation?
Gears spinning. I think I know what you’re referring to, DK, and I always chalked it up to dark malts and/or Maillard browning … great subject for an experiment with a neutral yeast (or at least a different hefe strain) as a control.
That is one good looking beer. But, perhaps a little clear? It was hard for me to tell in the video because of condensation on the glass. I know it’s tough to always get the proper amount of ‘hefe’ into a weizen when pouring off the keg. I try to bump my keg every once in a while to resuspend any goodies.
I’m kegging up my first 10 gallon hefe batch of this tonight (have done a few 5 gallon batches). I agree that this yeast (3068, 300) can really give vastly different results based on minor tweaks to the fermentation. That’s why I keep coming back to brew this style again….I’m on a hunt to brew a perfect hefeweizen.
Yeah, behind that condensation it’s not 100% bright but not turbid either. I have to confess I don’t get too fussed about appearance if, after a few weeks in the keg fridge, a Hefeweizen turns into a proto-Kristallweizen due to settling. I like your trick of agitating the keg … might try that this evening!
It’s hard to beat a good Hefeweizen in the summer. Problem is the wife discovered radlers which makes the keg disappear that much faster.
Yep! Although turnover is a double-edged sword, because while the beer disappears faster, it also means you get to brew more.
Instead of TMBR, how about TMTBR as in take my time beer review. I don’t know if you’re in a hurry or think we are, but to steal from Paul Simon, “slow down, you move too fast, got to make the review last now…beer I love you…feeling groovy”. Seriously, I don’t mind brief, but rushed feeling and beer just don’t jive. Sorry, other than that dig it.
Thanks, Dave – appreciate the feedback and will keep striving for a happy medium. Cheers!