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Hefeweizen Yeast
May 14, 2010 - 10:54am
Hey guys!
I'm interested in brewing a Hef for the Mrs. I've been doing some reading & I'm looking for some insight from you guys. Should I or shouldn't I make a yeast starter for this type of brew? I've seen that it's a 50/50 when it comes to making a starter for this style. Also I've never made a starter so I'm looking into ways of doing so without increasing my brewing costs. I was hopefully going to try to brew tomorrow. So is it too late to create a starter? Any suggestions would help. Also if you have a successful recipe that would be great as well. This is hopefully going to be my 1st all grain brew. Wish me luck! See you next week!
May 15, 2010 - 7:21am
#2
Hefeweizen's are a deceptively complex beer to make. While the grain bill is uber-simple, the rest, not so much.
You should make a starter and plan to pitch 750,000 cells of yeast, per ml, per °Plato. Additionally temperature control is a must; if the beer gets too warm you'll have a banana bomb, to cool and the yeast wont do its thing. 64°-66°F is ideal.
To get into the nitty-gritty of Hefeweizen's read German Wheat Beer by Warner.
May 15, 2010 - 7:26am
#3
BTW, for a typical 1.052 Hefeweizen the yeast count works out to approx 187 Billion cells. If you don't want, or don't have the time, to make a starter, use two vials / smack-packs of yeast.
May 15, 2010 - 7:28am
#4
Im all about using starters in all our beers
I try to do mine at least 2 days prior to brew day.
If you ever need someone to drink beer with, I´ll drink beer with you. If you ever need a shoulder to cry on, I´ll drink beer with you. I guess what I´m trying to say is: I love to drink beer!