got a request to make a hefe, looking for tips

[erockrph]

How long do you want to make it? Supposedly dextrose is a precursor of of isoamyl acetate and higher levels of it in your wort can boost banana. If you’re decocting you can boost dextrose by holding your decoction at alpha rest temps to create dextrins, then using that to raise your main mash to a limit dextrinase rest at 140F.

FWIW, I added corn sugar to my last hefe at the end of the boil after hearing this. I think I got a bit more banana than usual, but it’s far from conclusive.

[MattyAHA]

@erockrph

How long do you want to make it? Supposedly dextrose is a precursor of of isoamyl acetate and higher levels of it in your wort can boost banana. If you’re decocting you can boost dextrose by holding your decoction at alpha rest temps to create dextrins, then using that to raise your main mash to a limit dextrinase rest at 140F.

FWIW, I added corn sugar to my last hefe at the end of the boil after hearing this. I think I got a bit more banana than usual, but it’s far from conclusive.

Sent from my SM-G975U using Tapatalk

thank you Erock appreciate your input, i don’t wanna put any sugar so im just gonna step mash via decoction, 1 liter sns starter,start in the mid 60’s and finish at 70 and hope i get a good balance of clove/banana if not i will more then likely will have a tasty drinkable hefe in the end

[jeffy]

@MattyAHA

@erockrph

How long do you want to make it? Supposedly dextrose is a precursor of of isoamyl acetate and higher levels of it in your wort can boost banana. If you’re decocting you can boost dextrose by holding your decoction at alpha rest temps to create dextrins, then using that to raise your main mash to a limit dextrinase rest at 140F.

FWIW, I added corn sugar to my last hefe at the end of the boil after hearing this. I think I got a bit more banana than usual, but it’s far from conclusive.

Sent from my SM-G975U using Tapatalk

thank you Erock appreciate your input, i don’t wanna put any sugar so im just gonna step mash via decoction, 1 liter sns starter,start in the mid 60’s and finish at 70 and hope i get a good balance of clove/banana if not i will more then likely will have a tasty drinkable hefe in the end

In my experience, a well balanced Hefe is fermented at 61 or 62F.  Any warmer than that and I get too much banana.

[MattyAHA]

@jeffy

@MattyAHA

@erockrph

How long do you want to make it? Supposedly dextrose is a precursor of of isoamyl acetate and higher levels of it in your wort can boost banana. If you’re decocting you can boost dextrose by holding your decoction at alpha rest temps to create dextrins, then using that to raise your main mash to a limit dextrinase rest at 140F.

FWIW, I added corn sugar to my last hefe at the end of the boil after hearing this. I think I got a bit more banana than usual, but it’s far from conclusive.

Sent from my SM-G975U using Tapatalk

thank you Erock appreciate your input, i don’t wanna put any sugar so im just gonna step mash via decoction, 1 liter sns starter,start in the mid 60’s and finish at 70 and hope i get a good balance of clove/banana if not i will more then likely will have a tasty drinkable hefe in the end

In my experience, a well balanced Hefe is fermented at 61 or 62F.  Any warmer than that and I get too much banana.

i just read a acticle about hefe’s and they said exactly the same thing , yeah i’m gonna keep it cool 60-63F, thanks all