Hefeweizen brew day

Banana (Isoamyl acetate) and Clove (4-vinyl Guaiacol) are two of the flavour and aroma compounds that distinguish German Weissbier (or Hefeweizen) as a unique style. Yes, the yeast does a lot of the work, but the brewer can also bring skills to the mash, and fermentation profiles to dial in those esters and phenols to the desired level.
I am sharing my latest Hefeweizen brew day video, where i use a step mash to attempt to create a balanced Banana/Close aroma and flavour profile in my finished beer. Check back for the finished beer review when its ready. I am also sharing my Brewfather recipe below for anyone interested.
Hope this is of interest to you, and thanks for stopping by...give the video a like, and subscribe if you enjoy the content, it really does help the channel out a lot.
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[@patrickkitchen6273]

Hi watched a few of your videos. Very good. I’m new to jerking I noticed you had six taps on your bar. Are all the kegs kept in a fridge? In my fridge I have 3 but want to have 4 can I leave one under pressure but not in the fridge so it’s ready when space for it. Thanks

[@Somethingaboutbeer]

Hi, thanks for connecting. Sorry for my late reply, real life gets in the way sometimes 😁. Yes, all mine are cooled. I built the kegerater below my taps. Using a single fridge, then built out from there with lots of insulation. I have room for 8 kegs in total. Yes, you can leave one out of your fridge, but be aware that depending on the beer style, the temp it gets up to and for how long could affect your beer. If you have a cool place you can store the keg under pressure that would be better.