I’ve brewed 13 batches of Hefeweizens. It’s one of my favorite styles, but I’ve been chasing a specific flavor profile (hence 13 versions). I’ve played with mash schedules, water chemistry, malt bill, yeast, etc…
I’ve settled on White Labs WLP300 as by goto yeast for Hefeweizen. I find if I under pitch it and I can come close to what I’m looking for. I’m still not sure about fermentation temperature. I’ve tried fermenting at 62ºF and higher than 70ºF but my results aren’t haven’t been consistent.
So the next step is to try a yeast from one of my favorite Hefe’s. I gently poured two bottles of Weinhenstephaner Hefe Weissbier so as to not disturb the yeast settled in the bottles. Note how clear the beer is in the glass that’s a good clue that the yeast is still in the bottles.
I made a starter with 50 grams of Light Pilsen Malt extract. I poured some the starter in each bottle, stirred them up, and poured them back into the starter. We’ll see what happens in a few days.