German Hefe

[Nosybear]

My instinct says, single infusion, relatively low pitch at 68, hold for 1 day after full krausen and then free rise to as warm as 75.
You got me curious, now...I might have to brew up a hefe just see what I can do with it.

I followed a similar process for a spelt-based Dunkelweizen recently. Pitch at 62, hold it there for 2 days, then let it rise at will. Got a good, balanced, relatively mild expression of the yeast.

 

[Nola_Brew]

My instinct says, single infusion, relatively low pitch at 68, hold for 1 day after full krausen and then free rise to as warm as 75.
You got me curious, now...I might have to brew up a hefe just see what I can do with it.

Yes please do. I am not a huge clove fan so if I can figure out a way to reduce it and increase the banana I would be happy.

There is a brew pub locally that brews a really good Hefe that is banana forward. The brewer is never in and the bar peeps don't know squat.

 

[Nosybear]

Yes please do. I am not a huge clove fan so if I can figure out a way to reduce it and increase the banana I would be happy.

There is a brew pub locally that brews a really good Hefe that is banana forward. The brewer is never in and the bar peeps don't know squat.

Increasing banana is easy: Ferment warmer. Start at 68 degrees then let the beer warm on its own after a couple days. Go warm enough and you'll start to get bubblegum.

 

[Nosybear]

Oh, and if you don't want cloves, omit the ferrulic acid rest.

 

[Nola_Brew]

Oh, and if you don't want cloves, omit the ferrulic acid rest.

I didn't do a ferrulic acid rest. Mashed at 152.
I wanted to ferment at 68 but after reading several posts I decided to start at 62 for two days then finish at 68. Maybe that was my mistake.

 

[Nola_Brew]

I was hoping the clove would have subsibed some in 18 days since it was kegged but it hasn't.
If anyone brews a HEFE ferment warm unless you like clove.
I guess starting out at 62 f things up.
Next time I'll ferment at 68 the entire time.
It's hard to drink more than one pint at a time.
But if you want clove definitely ferment on the cool side.
Live and learn.