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.
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.
