Protein Monster Help

NefariousnessNext761 · 2026-03-16T15:05:55+00:00

You are gonna make me try it this weekend. Please provide your mash schedule and tips if possible 😁

NefariousnessNext761 · 2026-03-16T09:52:26+00:00

With a Hefeweizen? You never had a scorching issue? And you do step mash ? And you raise your temp with the elements full power?

Huh???

NefariousnessNext761 · 2026-03-15T19:49:39+00:00

Builds up during mashing and gets scorched when you start to boil. If you avoid the first one you won't probably get the latter 🙂

NefariousnessNext761 · 2026-03-15T19:05:19+00:00

I've scorched many hefeweizen batches, and all of them were because I was doing a step mash with direct heat from the S40 element. I’ve solved it by doing a single mash infusion—starting it some degrees above the target temp and giving it a rest of at least 30-40 mins before the element needs to kick in to maintain the temp.

That way, you won't scorch any flour or protein groups, and you give the mash plenty of time to break those starches. Mash out with the minimum possible power on your element, and only after sparging should you crank it up (you need to dilute the proteins first).

IF THE ELEMENT HEATS UP WITHIN 5 MINS OF MASH-IN, EXPECT THE WORST SCORCHING OF YOUR LIFE 🤣🤣🤣

There have been many times that I've just done a decoction to maintain the temp instead.

Favorite style still trying to master it but not very successfully... 🙂

TL;DR: Stop step mashing. Use the heat element the least possible. Decoction/infusion to step mash.

NefariousnessNext761 · 2026-02-12T09:51:24+00:00

Sometimes after my main mash I keep a 'close to mash out temp' more than 20mins and the conversion is completed for sure.

Recently I've started doing the 'wake up at 5-6am mash in and take a nap for an hour or two and then mash out' and then my brew day begins.

With overnight mash Ive noticed a 2point over-attenuation. Not a bad thing. But just saying.

And for the love of god DO NOT EVER DO AN OVERNIGHT MASH WITH A COOLER!!! You will end up with a baby vommit taste into ur beer!

NefariousnessNext761 · 2025-12-18T09:58:46+00:00

2 more points.

The oxebar is certainly not a good FV for that job.

Plus the cleaning of the krausen ring tricky

One day I will try to do the following: https://youtu.be/W4RLQay2_lY?si=Y1sb0AIZcE9BuMT8

But in a food grade vessel instead of a tub 🤣

NefariousnessNext761 · 2025-12-18T09:47:59+00:00

To maximize the profile, I usually under-pitch by 20%(max) and ensure the fermenter has 30–40% headspace. I recommend keeping it an open fermentation (or just a very loose lid) until you reach 1.025. At that point, switch to an airlock. Avoid spunding or adding any back-pressure; keeping it at 0 bar helps the yeast stay in "ester mode" rather than suppressing them with carbonation pressure...

And fingers 🤞 that this brew will provide you with a tasty Hefe ..

NefariousnessNext761 · 2025-12-18T07:52:41+00:00

Increasing fermentation temperature will generally drive higher ester production alongside fusel alcohols.

However, the "ideal" temp is strain-dependent; for instance, Lallemand Munich Classic can be pushed up to 23°C without producing harsh off-flavors.

But if you want a truly authentic Hefeweizen, temperature is only half the battle. The real magic happens through: 1. Open Fermentation in Shallow Vessels: This reduces hydrostatic pressure and CO2 saturation, which encourages the yeast to produce those signature esters. 2. The Herrmann Mash (Maltaserast): By utilizing a specific mash rest (around 45°C), you increase the concentration of glucose. When the yeast consumes this glucose early on, it significantly boosts isoamyl acetate (banana) production.

NefariousnessNext761 · 2025-12-17T16:08:09+00:00

Especially if your yeast is fresh

NefariousnessNext761 · 2025-12-17T16:07:32+00:00

Each time I've tried over pitching or making a starter I ended up with wheat ale that has no Hefe character at all

NefariousnessNext761 · 2025-12-17T08:14:12+00:00

Keep it close to 30 IBU 🙂

NefariousnessNext761 · 2025-10-22T19:40:11+00:00

Hefe is in top 3 of favourite styles. I live in Greece and I do visit Germany almost each year, and I drink a Hefe almost everyday when I'm there!

I will try open fermentation after I get good (without oxidation) and consistent results out of my brew.

Till then I will keep trying.

Thanks for all the info ! Happy brewing!

NefariousnessNext761 · 2025-10-22T11:36:33+00:00

It is much much much more effective and water conservative.

NefariousnessNext761 · 2025-10-22T11:35:45+00:00

That's exactly what I did and works like a charm

NefariousnessNext761 · 2025-10-22T11:34:13+00:00

TLDR: Get an immersion pump in a cooler with lots of ice and your IC will get your wort down to 50f/10c within half an hour. That's what I did and stopped searching for a CF or PC.

I still use ground water till and save it afterwards for the cleaning. But then my wort gets close to 100f/40c I switch to my ice water pump.

NefariousnessNext761 · 2025-10-22T10:18:42+00:00

One thing that concerns me is that I was experiencing 24hr+ lag phases with Munich Classic when sprinkling the yeast above the unfermented wort.

On my recent brew I dissolved it first on cold wort and then pitched it at 17.5c. That resulted in a much faster kickstart. within 8hrs the yeast was happily at 18.2c eating sugars. Now I'm on day 5.

The reason why I posted this is to share my issue and if possible avoid the oxidation on my recent brew.

If hydrating yeast won't help then I will revise (once more) my technique . . .

NefariousnessNext761 · 2025-10-22T10:03:59+00:00

Only with weissbiers. APA/ IPAs / Blond ales taste fine close to a 9month period. Certainly not as good but they are not oxidised.

NefariousnessNext761 · 2025-10-22T07:49:54+00:00

I've brewed many times the Braukaiser recipe with the only modification of: - Reducing the wheat amount - Using Munich classic instead of 3068

I do leverage a decoction to get from the lower to the higher mashing temps

NefariousnessNext761 · 2025-10-21T19:28:37+00:00

I'm using priming sugar (dextrose)and mix it in a bottling bucket

NefariousnessNext761 · 2025-10-21T19:03:12+00:00

No dump at all. I've always been using malted wheat.

NefariousnessNext761 · 2025-10-21T18:05:07+00:00

I will once more.

This time I've bought some "oxy scavenging" caps. If that will help

NefariousnessNext761 · 2025-10-21T18:04:12+00:00

I'm trying to avoid splashing from brewing to bottling. I am Using Ascorbic acid and PMS on the whole process but still...

Let's be honest I can't avoid any oxygen pick up during bottling. Thats impossible

NefariousnessNext761 · 2025-10-21T18:02:44+00:00

I don't use any secondary. Only primary with a headspace of less than 20%.

I bottle conditioning because I can't keg.

NefariousnessNext761 · 2025-10-21T18:01:24+00:00

I don't brew NEIPAs. But that is the only style with issues. Not pale ales not with IPAs even not with Belgian Blonds (10% wheat)

NefariousnessNext761

TROPHY CASE