hi. i'm brewing a paulaner hefe clone out of clonebrews. i was wondering if anyone out there who brewed a hefe could tell me if it's typical for a white film to form over the beer while in the secondary fermenter. it also appears that there are bubbles forming under this film that have yet to pop. if this isn't typical, i think i blew it. thanks for your help.
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Re: hefewiezen
Sun, May 15, 2005 - 10:22 PMyou can get some levels of continued fermentation in the second fermenter, so i wouldn't worry. stilling everything up by transferring it to another fermenter.. in thios case your second, can get some process to start again. i brew these types of beers all the time and i wouldn't be worried at this point. when you decide to bottle, try some of it.. it should already taste a lot like one, even tho it is still a tad immature. also, taste from the middle, not the bottom. if you tast any strong off flavors here, you might have an issue. please report back! -
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Re: hefewiezen
Mon, May 16, 2005 - 3:06 PMthanks. it's been sitting in the secondary for quite a while. i just didn't have time to bottle it yet. usually when i transfer, something happens fairly quickly, so maybe this one is just taking some time. thanks again, i'll let you know what happens. -
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Re: hefewiezen
Mon, May 16, 2005 - 4:50 PMhow long has it been sitting there? have you taken any hydrometer readings? be very careful about letting it sit too long. i left a batch in a secondary fermenter too long once and the yeast went dormant. when i primed/bottled, there was not enough active yeast left to stimulate a good carbonation. also, there were many off flavors as a result. it was actually the only beer i have ever brewed that didn't work out. watch this one carefully and bottle as soon as you can. -
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Re: hefewiezen
Mon, May 16, 2005 - 5:18 PMthanks for the advice. it's probably been sitting in the secondary for maybe a month now. i'll get on it this week and see what happens. -
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Re: hefewiezen
Tue, May 17, 2005 - 12:00 AMoh wow, thats WAY too long. the beer is prolly a goner. try if you want, but i'd really be wondering what is growing on it at this point. i can't imagine the yeast still being of much worth at this point.
anybody else got any insight here? -
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Re: hefewiezen
Tue, May 17, 2005 - 9:25 AMSort of depends on how robust the yeast is. I have let batches sit for 2 months that turned out fine, no problem carbonating. I also brew mead a lot and have succeeded in getting sparkling mead without adding more yeast after 6 months of fermentation.
I agree, the taste test is key. Just don't be put off by the banana clove spiciness that is normal for this style. I rarely like an immature wheat- it usually has to condition for at least 3 weeks before I find it drinkable.
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Re: hefewiezen
Sun, June 26, 2005 - 12:55 PMwell, i bottled it and it was a success! it tastes almost like paulaner hefe. whew! lesson learned: don't waste time. thanks for all your help. matt
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Re: hefewiezen
Sat, October 15, 2005 - 4:38 PMI made a batch of this but I added honey to the wert, bad idea, super-carbonated, sounded like a gun-shot when i opened bottles. It tasted good but I lost alot in the foam overflow. Also you should serve wheat beer with a lemon slice, but you already know that, right? -
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Re: hefewiezen
Sat, October 22, 2005 - 9:55 AMwell, in the united states a lemon slice is common. you never serve a southern german hefeweizen with lemon. it would be bad form. in munich, they would probably ask that you replace it. haha. -
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Re: hefewiezen
Sun, October 23, 2005 - 9:32 AMsometimes if i order a hefe, the bartender asks if i want a lemon, i ususally say yes but drink about half of it without the lemon to see what it's like and then add it. although i rarely do add it. i think a lot of hefe's taste great alone like paulaner, franziskaner and weihenstephaner. -
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Re: hefewiezen
Mon, October 24, 2005 - 7:37 PMwell, those are the southern german ones that wouldn't need it. i personally think that most american hefeweizens taste like a different beer than the real ones, and need the lemon. a good german beer doesn't need that kind of doctoring =] -
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Re: hefewiezen
Tue, October 25, 2005 - 8:45 AMThere were places in Vienna, up in the vineyards that served great hefeweizens, and they always had the slice of lemon in it. I did not mind, usually I was stopping on a hike to get a beer and relax for a bit. If my memory is right though it was not the big wedges you get in most places, but more like a thin slice, so just a light flavor of the lemon. -
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Re: hefewiezen
Wed, October 26, 2005 - 12:13 AMi was fortunate enough to meet rob widmer (creator of widmer hefe) and he suggests taking a lemon slice and swirling it around the rim of the glass, then tossing the lemon. i think that's what he did anyway. the beer was flowing pretty good that day...
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