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Using kolsch yeast in a wheat beer this weekend. Seems fitting

having one now, was looking for a recipe on it. Cheers

I just did this and I agree completely. Split batch with diamond lager and Verdant yeast. The lager comes off as more bitter with no ‘ipa substance’ to it.

I can confirm amylase enzyme in the fermenter will create more fermentables - i added it to an ipa that pooped out at 1.024 after 5 days. On end of day 5 i added 1/4 tsp of powdered amylase to both fermenters and on day 8 they’re steady at 1.017. I’m waiting a few more days before dry hopping...

Yes the concepts are right, those denaturing numbers seem reasonable too. I it bottomed out at 1.024, added a 1/4 tsp of amylase enzyme to each keg and it’s chewing away. I’ll reply back when it’s done eating

I am a beer nerd, explain away!

I use a tilt. It’s a split batch and both fermenters are showing the same reading. I’m running a propane setup, no recirculation, I think mash temp was pushing 159 - 160. I was aiming for 154…

This thread has been extremely helpful. I have an ipa 1.65 OG on day 5 (verdant ipa yeast) that is still sitting at 1.30 FG. After a few more days, if it’s still high, I have some amylase enzyme on hand that I’ll try. If i do, i’ll report back

How low did your gravity get after adding amylase enzyme? I have some sitting around and have an IPA that is potentially going to end high. Doing some research on this.

Any luck on the banana quest?

A few years later I’m on the quest for my best hefe brew. Has your banana quest been completed?

Came here looking for this. I used it for the first time this week. I did a standard pitch rate at about 71f to start and it finished in 2.5 days

Thank you for the recipe. I think I saw you post this on r/homebrewing and I’m making something almost identical. Going for a 149f single infusion mash and fermenting in a keg around 66f. Going to Germany for a honeymoon later this year, mostly for the hefeweizen..lol

I’ve done two hefe’s. Both a couple years back when I was bottling. both batches had phenols that were bandaid like, maybe an infection. I now ferment in kegs and have nailed the source of off flavors. Anyway, i’ve read up on hefe brewing techniques and the feurlic rest poked my interest...

Right, so you think an acid rest isn’t worth the extra effort?

I’m running BIAB propane setup with a pulley. Wondering the same.. is it best to pull the bag and heat after the ferulic rest? I can probably top some off during mash, but lifting the bag, adding salts and heating seems easier

The key lime was great, and ended up doing fresh blueberries eith a touch of blueberry extract in the other. I’d highly recommend both. In fact I enjoy it so much I’m brewing another batch to experiment with two new flavors (undecided so I landed here).

I have a split batch of philly sour fermenting now. I was thinking one batch would be a key lime pie (graham cracker extract, lime zest tincture, cinnamon tincture, vanilla tincture) and the other would be a pasteurized fruit. Still undecided.. How did yours turn out? What fruits did you add?

HB vienna lager, another..

Post 9 mile jog HB vienna lager