Quote:
Originally Posted by BeerAdvocate
Duane, Try the Hanks Hefe kit from Midwest, next.
I think its the best one they make!
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That was the plan. Hefe is really the reason why I decided to get into making it myself and is typically a $2.50+ purchase for a decent one it seems. I really wanted to make Hefe, but I almost seemed to be a bit intimidated to try it for my first batch. Seems some of the stuff I read talked about holding it closer to 62 degrees than I could maintain at room temp like most other stuff out there. If holding a temp closer to the 62 degree range was the requirement, I wanted to see how the stuff might possibly fit in my vinotemp or small fridge. That said, when I do get around to ordering it, what is your recommendation for the yeast?
Also, I want to make some kristallweizen, which to my understanding is just a filtered version of the hefeweizen. What would I need to do in the process to do the filtration?