I loved the Schlafly Hefeweizen when we lived in St Louis, are there instructions on homebrewing Hefeweizen and that is the type I would like to homebrew. I have had more authentic hefeweizen and didn't like it. Hey, I like cheese and Velveeta

I'm trying to make a Kristallweizen. I'd like to get most of the flavor of the hefe weizen been with no yeast and, but don't have access to filtering right now. What would be the best method(s) to force flocculation of hefe weizen yeast? I'm thinking about adding another high flocculating yeast in secondary and see if that helps bring the hefe yeast down, combined with a few days in cold crash. Any suggestions?

I'm pretty new to homebrewing and just tried coopers Hefe Wheat kit. I've followed the instructions and pitched the yeast into my carboy when the right temperature was reached. It's been 4 days and yeast is still inactive (gravity is still OG). I've read that hefeweizen gets its banana/clove flavor from the yeast, so I was wondering: If I pitch some safale-05 into my fermenter now (the only yeast I have around), will I still have the clove/banana flavor (as …

I brewed 5 gallons of a DME-based hefe. Simplest recipe I've ever found. Three pounds Bavarian wheat DME, three pounds light pilsen DME. Let it ferment for a week...no action in the bubbler for a couple days. Primed it with simple syrup made of 3/4 cup white sugar boiled into a cup of water and bottled. That was two weeks ago. Two DAYS ago, I opened one for a taste and it was delicious. Tonight I went to open one …

Everything I've read says absolutely do not drink the last quarter inch of a homebrew because it will be terrible. But most hefeweizens instruct you to swirl the last of the bottle before pouring it in. Do I swirl or not?

I know there are lots of questions on this site regarding head retention, but I feel like none of the answers are helpful. I recently made a hefeweizen. 50% wheat malt, 50% pilser malt with about 13-14 IBUs. The beer turned out great except that it has zero head retention. I get a thin layer of foam that dissipates in 5-10 seconds. I have had this problem in the past and I've tried all the traditional advice but nothing seems …

I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has the most cohesive history of weisse beer brewing of any area in Germany. (pg 339) Oddly, the author doesn't include any water profile in his wheat beer section, even though he does so for the other styles as far as I can tell (I haven't finished …

So I am planning a roggenbier, partially because I want to try one, but largely to grow up a cake to make 15 gallons of weizenbock. Hefe's are ok in my mind, but my palette basically just wants more malt character. Voila rye instead of wheat, voila roggenbier. I am going to keep the roggenbier on the low end of the style guidelines, probably around 1.050. Mr. M. Malty indicates that one vial into 5 gallons is underpitching by about …

I order everything from Northern Brewer and in my experience they have always suggested secondary fermentation, except for a hefeweizen that I have ready to drink. I assumed this was because hefeweizens were supposed to be cloudy and secondary fermentation tends to reduce cloudiness. Naturally my bottles have a much larger layer of yeast in them then I have seen from my other beers. I just poured two bottles into two glasses. The first bottle I poured every last drop. …