Which recipe should I make??

So 4 back to back brews this week. Playing catchup after being away, not having grain or yeast on hand, etc....long ass week.

Brewed:
Session IPA on Monday, crashing it today carbing/packing it on Monday
Oyster Stout on Tuesday
Hefe on Wednesday
Bock on Thursday.

The IPA, Stout and Hefe will get packed next week(IPA is at 81% Atten, Stout is 74%, Hefe is 62%). Bock is gonna be capped and spunded today when i leave work. Overshot all of my gravs...new enzyme blend is helping i think???

Next week I will brew a double batch of my Golden Lager, an Apricot Sour, and possibly a Belgian Tripel...

So in theory i should be able to turn over all of my tanks 2 times in roughly 3 weeks...turning and burning!
 
Bigbre04 said:
So 4 back to back brews this week. Playing catchup after being away, not having grain or yeast on hand, etc....long ass week.

Brewed:
Session IPA on Monday, crashing it today carbing/packing it on Monday
Oyster Stout on Tuesday
Hefe on Wednesday
Bock on Thursday.

The IPA, Stout and Hefe will get packed next week(IPA is at 81% Atten, Stout is 74%, Hefe is 62%). Bock is gonna be capped and spunded today when i leave work. Overshot all of my gravs...new enzyme blend is helping i think???

Next week I will brew a double batch of my Golden Lager, an Apricot Sour, and possibly a Belgian Tripel...

So in theory i should be able to turn over all of my tanks 2 times in roughly 3 weeks...turning and burning!
Click to expand...
Which yeast did you use for el Hefe?
 
Bigbre04 said:
Used Apex hefe. Went against my standard over pitch and threw 165 grams vs my normal 250g fermenting at 172.

Shooting for the banana clove side of the flavors...
Click to expand...
172 SEEMS A LITTLE HIGH
 
Craigerrr said:
172 SEEMS A LITTLE HIGH
Click to expand...
The bag says 160-175. Website says 160-172.

I shot for the high end of the spectrum.

Bag/website said the pitch rate was between 140-220 for my volume I went 160 so I could get 3 batches out of my brick.

It said to go low end of the pitch and high temp for bananas/cloves. I also assume that it will be very fast fermentation wise if I go higher.

Seems to be going pretty good so far??? Hopefully it finishes quickly and has some nice flavors. I am down to single kegs on 3 lines so my timing may workout perfectly. Fingers crossed!
 
Bigbre04 said:
Used Apex hefe. Went against my standard over pitch and threw 165 grams vs my normal 250g fermenting at 172.

Shooting for the banana clove side of the flavors...
Click to expand...
did you do a ferulic acid rest in your Heffe?
that is the key
 
I brew a lot of wheat beer and 172 would be fine
depends what your looking for
 
Bigbre04 said:
The bag says 160-175. Website says 160-172.

I shot for the high end of the spectrum.

Bag/website said the pitch rate was between 140-220 for my volume I went 160 so I could get 3 batches out of my brick.

It said to go low end of the pitch and high temp for bananas/cloves. I also assume that it will be very fast fermentation wise if I go higher.

Seems to be going pretty good so far??? Hopefully it finishes quickly and has some nice flavors. I am down to single kegs on 3 lines so my timing may workout perfectly. Fingers crossed!
Click to expand...
I actually misread your post and thought you had made a typo on your ferment temperature...
 
you need to be careful with a heffe IMO
brewers especially American brewers go too big
all the weisbier I've had in Germany was nice and balanced
some think more is better not always true
this is another style that needs to be fresh
the high temp will get you some of the esters but they will fade fairly fast this is where I find the ferulic rest helps with the stability
@bigbre have you done this style much?
It's not and easy style to get right
I'm sure you will keep us posted
 
Brew Cat said:
you need to be careful with a heffe IMO
brewers especially American brewers go too big
all the weisbier I've had in Germany was nice and balanced
some think more is better not always true
this is another style that needs to be fresh
the high temp will get you some of the esters but they will fade fairly fast this is where I find the ferulic rest helps with the stability
@bigbre have you done this style much?
It's not and easy style to get right
I'm sure you will keep us posted
Click to expand...
I have never brewed a hefe before, dunno what that rest is. Ill look it up at work on monday. I have brewed 100s of batches of wit never hefe.
 
Brew Cat said:
I brew a lot of wheat beer and 172 would be fine
depends what your looking for
Click to expand...

Craigerrr said:
I actually misread your post and thought you had made a typo on your ferment temperature...
Click to expand...
Wow I totally did and then ran it down again. It was 60 to 72f im an idiot. Sorry yall.
 
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