The problem is that the gravity itself is precisely what is giving you the yeast character you're getting. I usually will cite the difference between Weihenstephan Hefeweizen and Vitus. The mash conditions and fermentation conditions are almost identical on these beers, but the Vitus ester...
With the changes you made, you are now cheaper (including shipping) for grains than me driving to Raleigh to my "new" local homebrew stores when you factor in the cost of gas.
Also, those chumps don't have Weyermann Barke.
The addition of the shipping estimator in-cart is greatly appreciated.
One of my hefeweizens I brewed last year, I ran off 2 gallons from my fermentor into one of those 2.2 Gal Oxebar kegs and after tasting it for a week or two I was pretty dissatisfied with it (mainly the malts and other flavor aspects, but also the esters were a bit lacking because I changed up...
This past week, I had the privilege of attending my homebrew club's meet at one of my favorite local breweries where I am friends with the head brewer who had previously advised me to try open fermentation when using this strain. We were able to try four near-identical hefeweizens back to back...
My experience says otherwise. I brewed a Tripel with WLP720 which is supposedly the Hoegaarden Grand Cru strain. The beer took a while to ferment but eventually flatlined after about 3 weeks. One week afterwards, I pulled a sample from the floating dip tube, chilled, and quick-carbonated it, and...
I might try this. I have a spare immersion chiller I could find a way to connect to some tubing and push starsan through it using CO2. Next batch though I am going to try quasi-open fermentation to see if it helps.
Excellent question. No. For the second batch I purchased a brand new packet of OYL-021 to make my starter with. I get them directly from Bobby at his shop so they were super fresh. Less than a month old.
Hello,
Hefeweizen is one of my favorite styles, but unfortunately I've had the least success brewing this style of all beers. At this point having made two sulfur bomb Hefeweizens in a row with a weizenbock currently fermenting on the same Weihenstephan 68 yeast cake, I need your help if you've...
Refractometers aren't generally used for final gravity readings because ethanol significantly skews the refractive index. Calculating your true final gravity here, I am getting 1.010 which is actually on the dry side for this strain so it seems the beer is most likely finished...
The fact that it took 48 hours to take off in a starter is a bad sign. It should have been ripping within 12-24 hours, especially that strain. In a pinch, a reasonable dry yeast substitute would be Lallemand Abbaye. Or you can use the M47 packet.
I mean, one possibility is simply that it's effectively single infusion versus step mashing. The "American" version is not experiencing significant activity for beta-glucanase and protease enzymes.
The most important thing to avoid bottle bombs is firstly to ensure the beer is at terminal gravity before bottling, and secondly to limit infections during bottling.
Personally I do not repitch the primary strain during bottling. I pitch either half a sachet or a full sachet of CBC-1 which is...