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Date: 13 Nov 2006 08:02:50
From: Jim
Subject: Cheap Hefe with Nottingham
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I am not a huge Hefe fan, but like one occasionally so I bought the
extract ingredients and used a Nottingham packet I had laying around. I
was afraid the yeast was bad since it was pretty old and was in my
basement for a long time.
Well, with an OG of 1.064 and pitching the yeast at 88F, it was
bubbling like MAD only 3 hours later!!
It is now fermenting at 73F in my basement. I dont have the ability to
control temp. Is this too warm or will the only effect really be the
banana flavor? Was Nottingham a bad idea?
Jim
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Date: 13 Nov 2006 13:08:18
From: John Bleichert
Subject: Re: Cheap Hefe with Nottingham
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Jim <Jim@no.com > wrote:
> I am not a huge Hefe fan, but like one occasionally so I bought the
> extract ingredients and used a Nottingham packet I had laying around. I
> was afraid the yeast was bad since it was pretty old and was in my
> basement for a long time.
>
> Well, with an OG of 1.064 and pitching the yeast at 88F, it was
> bubbling like MAD only 3 hours later!!
>
> It is now fermenting at 73F in my basement. I dont have the ability to
> control temp. Is this too warm or will the only effect really be the
> banana flavor? Was Nottingham a bad idea?
>
> Jim
" Is this too warm or will the only effect really be the
banana flavor?"
Those flavors come from an appropriate hefe yeast (banana, vanilla,
clove). I don't think you'l get any of that?
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 13 Nov 2006 13:05:53
From: John Bleichert
Subject: Re: Cheap Hefe with Nottingham
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Jim <Jim@no.com > wrote:
> I am not a huge Hefe fan, but like one occasionally so I bought the
> extract ingredients and used a Nottingham packet I had laying around. I
> was afraid the yeast was bad since it was pretty old and was in my
> basement for a long time.
>
> Well, with an OG of 1.064 and pitching the yeast at 88F, it was
> bubbling like MAD only 3 hours later!!
>
> It is now fermenting at 73F in my basement. I dont have the ability to
> control temp. Is this too warm or will the only effect really be the
> banana flavor? Was Nottingham a bad idea?
>
> Jim
The main flavor contributor in a hefe is the yeast. I think you just
made some kind of wheat ale. Not a hefe.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 13 Nov 2006 15:00:14
From: GeoffT
Subject: Re: Cheap Hefe with Nottingham
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You'll have something resembling an American wheat beer rather than a
German hefeweizen.
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