On the corner of Franklin and Pleasant
Just in time for the 4th of July, a Hefe is born. This is my first homebrew batch since college, using ingredients from Northern Brewer.
A Hefe is Born:
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To all who would question… this beer turned out really tasty!
Just like Jake Liney!
Good for you! Hefeweizen or Weissbier is one of the trickier brews to make. The top-fermenting yeast is less delicate than the bottom-fermenting, but the temperature requirements are a little different and all too often a batch could go sour if you’re not careful.
I used to work as a brewer at the Maisel Brewery in Bayreuth (Bavaria, Germany), and to solve this problem they would actually remove the old yeast per centrifuge, then inject fresh yeast into every bottle during filling and then ferment again in the bottle.
If you can, get the traditional tall weissbier glass, as it really does have a positive effect on the taste.
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