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Post by jimdkc on Jun 14, 2020 20:15:03 GMT -6
About using a dry yeast for a Hefeweizen. But, I think Lallemand Munich Classic is the real deal!
I just finished bottling my 20-Minute Hefeweizen (Dry wheat extract, 20 minute boil, all hops at beginning of boil). Nice hit of clove in the aroma (and clove has always been lacking my hefes!) and a decent amount of banana (but not too much... The first hefe I ever made, monkeys would come running from miles around when you cracked one open!)
I drank the hydrometer sample. I drank the dregs from the bottling bucket. Really good, so far!
Now the hard part... waiting for it to carbonate.
I still have half a packet of Munich Classic left. Maybe a dunkelweizen needs to be added to my to-do list.
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Post by Ken on Jun 14, 2020 22:17:38 GMT -6
Dry yeast has come a long way for sure. I hope it comes out nicely.
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Post by shaggaroo on Jun 15, 2020 13:03:03 GMT -6
About using a dry yeast for a Hefeweizen. But, I think Lallemand Munich Classic is the real deal! I just finished bottling my 20-Minute Hefeweizen (Dry wheat extract, 20 minute boil, all hops at beginning of boil). Nice hit of clove in the aroma (and clove has always been lacking my hefes!) and a decent amount of banana (but not too much... The first hefe I ever made, monkeys would come running from miles around when you cracked one open!) This is great to hear. My favorite Weißbier is actually Schneider Weisse (no relation, unfortunately!) and it is quite clovey. I have a couple packs of that yeast so I'll have to give it a try.
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