Not happy with my first hefeweizen brew, although it's early days at the moment. Just moved it to secondary after what seems like a very rapid ferment (1.045 to 1.008 in 3 days).
Had a disappointing yield on Sunday, much less than the usual efficiency.
Gravity has dropped much lower than expected, especially since I went for a relatively high mash temperature.
No fruity esters detectable in the aroma at the moment, and if anything it smells musty. That could be the high level of yeast suspension at the moment (looks muddy), and I've not used this yeast before anyway. It's a Hefe, so it's supposed to be cloudy, but I'm hoping that it'll clear up a certain amount over the next week or two.
Anyway I'm not panicking or anything, just noting down what I've observed from a new style experiment. Lots of differences to my usual brews, so all experience. I'll bottle off a few, so if it all goes tits-up I'll bring some to a meeting so we can try to figure out what went wrong.
Never know, in a few weeks it could be awesome...
Hefeweizen
Hefeweizen
Taz... or Chris. It's up to you.
Re: Hefeweizen
I'm sure it will turn out fine mate. Looking forward to sampling it ;)
James
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Re: Hefeweizen
Gotta give these beers some time I reckon - though I know, sometimes you just *feel* when they've gone wrong. Got a recipe? What yeast did you use? Hope it comes right.
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.
Re: Hefeweizen
When you say no fruity esters, you mean no fruitiness, or none of the banana aroma that you might be expecting from a Hefeweizen?
If the latter.....the banana aroma is a phenol called 4-vinyl guaiacol According to Brewing With Wheat, the production of this phenol is aided if a ferulic acid rest is performed during mashing. This requires a rest at 110F/43C. You'd either need to step mash or decoct (Hefeweizens are traditionally decocted).
This may of course not be the source of the issue, but something to think about.
If the latter.....the banana aroma is a phenol called 4-vinyl guaiacol According to Brewing With Wheat, the production of this phenol is aided if a ferulic acid rest is performed during mashing. This requires a rest at 110F/43C. You'd either need to step mash or decoct (Hefeweizens are traditionally decocted).
This may of course not be the source of the issue, but something to think about.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Hefeweizen
I'm leaving it for now and I'll come back to it in a couple of weeks. I'm sure it'll be okay.
Couldn't be arsed with decoction. Maybe next time.
Couldn't be arsed with decoction. Maybe next time.
Taz... or Chris. It's up to you.
Re: Hefeweizen
Having just done a decoction, I hear you. But, it's really just a bit like making porridge.Taz Ales wrote:
Couldn't be arsed with decoction. Maybe next time.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Hefeweizen
Just had a little taste. The muddiness is gone and it's now about the right amount of cloudiness for the style. It's got a small amount of banana in the nose, along with something else that's less appealing though. Taste is okay, it's got the character but it's not right.
Might run off a couple of bottles for analysis tomorrow night.
Might run off a couple of bottles for analysis tomorrow night.
Taz... or Chris. It's up to you.