Homebrewing Tips For German Style Weissbier [AKA Hefeweizen]

Love a good German Wheat. I have a Belgian Wheat on tap right now, but watching this makes me want to go German soon.

I love this beer. I've made couple hefe's and they've always been a house favorite. Cheers!

I thought it was the other way around, under pitch and ferment warm gives you banana???

A lovely beer for summer! Makes you want to yodel. Have a sip and am transported to Bavaria! Pitched hot, 76°F (24.4°C) Imperial Stefan, did an amazing job for the rest of the fermentation at about 70°F(21°C). Had a huge banana nose- and lovely clove flavor. Best of both worlds.

Nice one. Cheers guys

You guys need to sell a John and Mike Brew Dudes Tshirts with your likenesses on them.

Great looking beer, up here in the Pacific NW, a Hefeweizen goes great sitting in front of the fireplace as you watch it snow outside waiting for spring to arrive. Cheers

Hefeweizen is my favorite style of beer. Weihenstephaner is a perfect beer.

Last week i had a peanut butter hefeweizen, tasted like a peanut butter banana sandwich. Intense flavors but pretty wild and tasty imo. Would love to try something similar.

I like clove and banana! gimme gimme. Might have to try clove on banana split?

You are talking about calcium for yeast floculation and health, I guess this is calcium sulfate and not the calcium chloride we often use for our beer profiles ?

Thanks ! Léo

Just brewed a Hefeweizen. Popped the top off the first one yesterday, delicious. mine did finish clove and banana, good in beer not so much on French Vanilla.

how about use both Celsius and fahrenheit, many tubers do. It’s helps alot. Thanks for the entertainment, cheers!

Heffewizen is a great beer. I enjoy it all year long. Prefer the banana esters. I thought of doing a Strawberry Banana Heffe but I just can't bring myself to do it. Cheers!

very interesting video fellas. I really enjoyed it, cheers!

Great stuff guys! Thanks!

looks delicious 👍

Now I’m seeing conflicting info. Per Michael Dawson, do ferulic acid rest, over-pitch, and ferment at 64° to get more clove.

Sorry guys but you're sharing so much wrong information about fermentation temperature here you might as well just delete the video. At least add a disclaimer.

Try adding a little bannana nectar to glass than add hefeweizen - very popular in Southern Germany... Absolutely delicious!

Funny you should say you crave Hefeweiss in winter because I lived in West-Berlin for 15 years from 80 to 95, and Germans (who like Weissbier) tend to drink Hefeweiss and Dunkel (Dark) Hefeweiss tend to drink it in the winter too, during the summer Kristall Weissbier a lighter tasting bier that's not opaque is more popular. Greetings from across the pond in Liverpool

The dude on the right needs to strike the word “like” from his vocabulary.

Thanks yall! I have a sweet tooth for a hefe this winter too

1. Ferulic rest is 113°f
2. Above 68°f fermentation temp pushes banana ester.
3. Clove phenols are best when kept to 58-62°f
4. Protein rest is 128-130°f