freisste
Well-Known Member
Couple questions regarding hefeweizen yeast. I think I understand it, but I want to confirm. If I am wrong with any of the following, please let me know.
1. It is possible to stress the yeast to give esters. The esters taste like banana. To stress the yeast, one could under pitch or ferment warm.
2. A Hef generally has a balance of esters (banana) and phenols (clove).
3. The yeast will always give a clove taste, but that taste can be completely overshadowed by esters, complimented by esters, or really shine if esters are minimized.
4. Flocculation is low, so hefeweizens are generally cloudy, but not muddy. There are more flocculant strains used to produce krystalweizens.
Again, the preceding is my understanding, so if I am wrong, feel free to correct anything. Also, I am interested in some anecdotal information, so if you have any experiences that aren't what usually get documented, I'm interested in hearing it. Thanks!
1. It is possible to stress the yeast to give esters. The esters taste like banana. To stress the yeast, one could under pitch or ferment warm.
2. A Hef generally has a balance of esters (banana) and phenols (clove).
3. The yeast will always give a clove taste, but that taste can be completely overshadowed by esters, complimented by esters, or really shine if esters are minimized.
4. Flocculation is low, so hefeweizens are generally cloudy, but not muddy. There are more flocculant strains used to produce krystalweizens.
Again, the preceding is my understanding, so if I am wrong, feel free to correct anything. Also, I am interested in some anecdotal information, so if you have any experiences that aren't what usually get documented, I'm interested in hearing it. Thanks!