![]() The problem with this batch was that I underestimated the amount of ice needed for my recirculating immersion pump and only was able to bring the wort down to 75☏ I gave the beer six hours at 58☏ in the fermentation fridge before pitching to compensate. The amount of 4-vinylguaiacol (clove) is the result of the ferulic acid from the malt, and the yeast strain selected. ![]() Rather, cooler fermentation reduces ester production allowing the clove to be more apparent. Despite the lore that a cold fermentation promotes clove-phenols, I've never seen research to support this. I usually start fermentation around 58☏ ambient, allowing the temperature to rise into the low 60s☏ as the yeast slow. Jamil Zainasheff advocated this approach as well (62☏ fermentation) in Brewing Classic Styles. My solution, borrowed from Eric Warner (now brewing Karbach in Houston Texas) via his Classic Styles: German Wheat Beer, is to ferment cooler than most ale yeasts (he suggests pitching at 60☏ and fermenting at 59☏). Ferment too warm, and the subtle ripe banana aroma turns into banana runts or Now-and-Later: artificial, overpowering, and moving towards bubblegum. I have to admit, even though they are best fresh, I shy away from an average brew pub hefeweizen. ![]() ![]() There are a surprising number of beer nerds who avoid “wheat beers.” In general it isn’t the wheat itself that is objectionable (plenty of these same people have no issues eating bread or pasta), but rather the banana and clove notes produced by the hefeweizen strains often associated with wheat beer. ![]()
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