Oops! Added too many hops

Originally posted by Indra
Many a hoppy accident started with this realization, I am thinking.

fify

(and yes, your brew will be fine)

Originally posted by HornyDevil
0.2 oz more bittering hops? You’re fucked for sure.

Figured I might catch some flack from that question, but the worrier in me got the best of me!

For kicks, here’s the recipe.

6 lbs. German wheat
6 lbs. German pilsen
1 oz. Hallertau 4.3 AA
2 pkgs Wyeast 3068 Weihenstephan

This brew is for the lady friend who got her intro into craft beer by way of, "that banana beer tastes really good, can you make one?"

Therefore my goal is to get a lot of banana out of it. What kind of temps should I shoot for? Currently starting fermentation at 63-64F

Originally posted by sharpe1987

Originally posted by HornyDevil
0.2 oz more bittering hops? You’re fucked for sure.

Figured I might catch some flack from that question, but the worrier in me got the best of me!

RDWHAHB

What do you guys think of the "30 C rule" from the book Hefeweizen by Eric Warner? This rule suggests that the total temperature of pitching and fermenting should be 30 C, to achieve a balance of esters and phenols. I suppose the amount of yeast also will influence the ester and phenol formation.

I’ve brewed a couple of hefeweizens practicing this rule and all beers turned out pretty balanced, yet not as good as Weihenstephaner...tss...tss....

Hellertau is so mild anyway that you’ll be fine.

5 ibus is the threashold in which humans can detect changes in bitterness, so you are good. I used to shoot for 20 ibus when I brewed hefeweizen and none of them came out unbalanced.

add a bunch more and call it a hopfen weiss

You are alright. The human palate cannot detect differences of 6 IBU. I wouldn’t worry about it. Crack another home brew and relax.