Looking for some advice on my Hefe....
Used the Jamil Zainasheff recipe for Hefeweizen with Wyeast 3068, all grain BIAB. OG was spot on @ 1.050, cooled wort to 70F and pitched yeast (which was about 75F). Fermented at 62F for 12 days. FG is 1.012 so again spot on.
The beer seems quite plain, maybe even a bit light. Somewhat tartness , no bread, but no banana/clove/bubblegum/vanilla at all on the nose and no classic Hefeweizen taste or mouthfeel. The beer has cleared somewhat after the first ~4 pints form the keg. The only commercial I can think it's a little close to is Josephsbrau. It's almost as if the yeast did little more than convert the sugars.
Possible corrections:
- Should I use a starter? (I didn't). I popped it ~5 hours before pitching, it swelled normally and started to ferment within 24 hrs. Yeast was fresh (August 2019!)
- Would using WLP300 be a better choice? I've used it once before in a Weissbier with great results
- do I maybe have some kind of bug that impacted the yeast?
- all of the above?
Thanks
Used the Jamil Zainasheff recipe for Hefeweizen with Wyeast 3068, all grain BIAB. OG was spot on @ 1.050, cooled wort to 70F and pitched yeast (which was about 75F). Fermented at 62F for 12 days. FG is 1.012 so again spot on.
The beer seems quite plain, maybe even a bit light. Somewhat tartness , no bread, but no banana/clove/bubblegum/vanilla at all on the nose and no classic Hefeweizen taste or mouthfeel. The beer has cleared somewhat after the first ~4 pints form the keg. The only commercial I can think it's a little close to is Josephsbrau. It's almost as if the yeast did little more than convert the sugars.
Possible corrections:
- Should I use a starter? (I didn't). I popped it ~5 hours before pitching, it swelled normally and started to ferment within 24 hrs. Yeast was fresh (August 2019!)
- Would using WLP300 be a better choice? I've used it once before in a Weissbier with great results
- do I maybe have some kind of bug that impacted the yeast?
- all of the above?
Thanks