This weekend, I invited Christopher, the Master in Fermentation Sciences, over to walk me through brewing up a batch of Bavarian Hefe Weizen from Northern Brewer. While I’m sure the extract kit didn’t take full advantage of his expertise, we had an excellent time and I picked up a few tips1 and got a better understanding of the chemistry behind the instruction sheet.
Here’s some shots of the initial fermentation:
1. Question: How much of the kitchen I can expect the wort to cover if it boils over?
Answer: All of it.
Update July 18 2008.
I haven’t written about this batch. It wasn’t anywhere near what I expected in a Hefe Weizen. It was full with just a hint of the banana-y flavor I expected. I would have preferred the other way around. Unless you knew it was supposed to be a Hefe Weizen, you’d would have been able to identify it. Not good. Glad there’s only a few bottles left.