Beer Forum

I haven't brewed a hefe in quite some time and am planning to do one soon. If memory serves me from a show last year, I thought I remembered Jamil saying that a starter for a hefe wasn't necessary and in some instances not desired. I think it had something to do with ester production? Does anyone remember? Or perhaps the Pope himself can weigh in here with an answer.

-Impalla

ps - f justin

Impalla wrote:that a starter for a hefe wasn't necessary and in some instances not desired. I think it had something to do with ester production? Does anyone remember?

That's what I think too. A Hefe can safely be pitched from a vial or a smack pack. And if you culture your yeast, make a smaller starter than usual. You want to stress them to improve some of the ester production if you want to emphazise the esters in your Hefe.

Kai

If I said it, it might have been in a "you can get away with it" kind of mindframe. I know some folks like to do it that way. Personally, I like to pitch enough so that the yeast never has to struggle to ferment the batch. Too much danger of ending up with a too sweet/worty beer.

Pitch like a regular ale and ferment around 62F.

Pitching without a starter on a Hefe will through a lot more esters and produce more of that banana flavor and hide the subtle clove flavors. IMO, it makes for a poor balance. Even with pitching a normal amount of yeast will favor ester production. The second batch on a yeast cake always provides a more balance, and traditional, Weizen.

Thanks for the replies. I'll make an appropriately sized starter and get as close to 62f as I can.

-Impalla