Hella-Güt Hefe

Here we go again, will we obtain that wonderful clove-like and bananna flavor so characteristic of Southern Germany, or will it be Goat Gluwein?

-5 oz. Munich Malt
-3 oz. Caramunich Malt (56.0 SRM)
-1 oz. Carafa II (412.0 SRM)
-1/2 lb. wheat DME (in the starter)
-6.5 lbs. wheat LME
-1oz Hersbruker Hallertau
- White Labs Liquid Hefeweizen Ale Yeast (WLP380)

Bottle-conditioned. Brewed July 2008. Goat approved.

I Curse Thor!

Lured again by the Teutonic siren call of Dunkelweisse, I venture back into the land of Hefeweizen brewing. Curses, you Weihenstephan yeast! Foiled again. I lament the waste of 8 oz. of German Munich Malt, 7 oz. Belgian Caramunich, 1 oz. British chocolate malt, 6 lbs. of Briess wheat DME, and 1 oz. of Tettnanger pellets. Fermented Wyeast 3638 at what I thought a respectable 68 degrees (the fool I am for following fermentation recommendations from the manufacturer!). Ayeeee! Hot phenols again! Hefes, you elude me!. Oye vay, down the drain! Brewed January 2008.

Heavy Hefeweizen

Hefeweizens are the reason I got into homebrewing, so for my first full extract, I tried my hand. Can you say rubber shoe? That's what it smelled like. Me and Weihenstephan Weizen Yeast (WLP 300 or Wyeast 3068) have an unfriendly relationship. Brewed this one too hot, and got lots of unpleasant phenols. Tried long conditioning, didn't help. Made with 3.3 lbs. of Thomas Coopers Wheat Malt, 3 lbs. Briess wheat DME, 12 oz. Crystal 10L, 2 oz. Hallertau pellet and 1 oz. Hallertau leaf hops. Very fun to watch ferment, as the wort circulated impressively like a thunderstorm. Brewed September 2007.

Erste Bier

Like the title says, the first beer, and first beer label, that I made. Like most first-timers, it was made from a kit, and not very good. An American Wheat Beer, made with Thomas Coopers Wheat hopped concentrate, Munton's malt extract, and dry yeast. Flat taste and unimpressive. It's a wonder I didn't give up. Brewed July 2007