In Pursuit of Perfection: Hefeweizen Project

This seminar will cover the process of how to eliminate an off flavor in hefeweizens. Processes covered include yeast trial (side by side comparison of four hefe yeast strains on a single batch of beer); grain trial (side by side mashing of six different base malts); and pitch rate and temperature experiments. Paula will look at other tweaks: water source, pH adjusting, ferulic acid rest length, and to decoct or not to decoct? Paula will also discuss applying research from the Internet and books into your brewing.