prof_grainbrain Posted September 7, 2016 Share Posted September 7, 2016 Hi Guys and Girls Anyone out there successfully brewing hefewiezens or kristals? I am a fan of the German styles so Schöfferhofer, Weihenstephan, Franziskaner etc If you are I am really interested in what yeast you are using, liquid, dry harvested. Link to comment Share on other sites More sharing options...
ben 10 Posted September 7, 2016 Share Posted September 7, 2016 MJ's Bavarian Wheat goes well.. I have used it in a Dark Wit, a Wit and a White IPA... Link to comment Share on other sites More sharing options...
MarkC Posted September 7, 2016 Share Posted September 7, 2016 I'm waiting to sample bottle-conditioned Dunkel and Munich lagers that I fermented using Saflager W-34/70, which apparently is the Weihenstephan yeast. Visited the brewery and tasted the beers a couple of months ago, I'm a huge fan (especially Dunkel and Korbinian) so am keen to see if the final result is as good as the bottling samples. Link to comment Share on other sites More sharing options...
prof_grainbrain Posted September 8, 2016 Author Share Posted September 8, 2016 Cool, thanks Ben and Mark. They both look good, I am after a low-floc cloudy finish (I am not opposed to yeasties in my beer) so I think I'll go the M20 Bavarian Wheat Yeast when my FV is available. Cheers Link to comment Share on other sites More sharing options...
Midgee Posted September 8, 2016 Share Posted September 8, 2016 I will be interested to hear how your brewing goes. I also love the korbinian. Link to comment Share on other sites More sharing options...
porschemad911 Posted September 8, 2016 Share Posted September 8, 2016 I really liked what White Labs WLP351 Bavarian Weizen did in a Dunkelweizen I made back in November 2015. It had that nice soft, pillowy mouthfeel and tasted more on the spicy end rather than banana and bubblegum. It produced a lot of sulfur during fermentation, which dissipated before bottling after 3 weeks total in the fermenter. For that batch, I repitched slurry from a Kumquat Hefeweizen. Two things spoiled the Kumquat Hefe, 1) the kumquats and 2) I bottled too early, before all the sulfur dissipated. But a little more patience with the Dunkelweizen worked out very well. If I were to brew another weizen again, I would definitely be tracking down this yeast again. I liked it much better than the hefeweizen and dunkelweizen I brewed with White Labs WLP300 the year before that. Cheers, John Link to comment Share on other sites More sharing options...
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