Couldn't you do test batches, eliminating one of the changes per test, to nail down the cause?Originally Posted by JuddHey all, I need help with a hefe that until recently has been perfect and trouble free for over a year. We've made a few changes recently which I'm assuming must be the cause even though I don't know why. I'll break it down:
WLP 380 (hefe IV) yeast, ferm temp 66F for less sweet banana and more spicy citrus
Typical OG: 1.045 (yeah we don't use plato, wanna fight about it?)
Old Typical FG: ~1.012
CHANGES MADE(to all of our beers):
Switched from pils to 2-row for our base malt
Began adding white laps Servomyces to boil
Slightly increased knockout O2 level
The yeast which is of course low floc is now not falling out AT ALL. Before the changes I wouldn't say our hefe was clear but on the clearer side of a hefe most of the time. After a month in a keg it would almost all fall out. Since the changes, its a yeast milkshake, and stays that way even in the kegs. It simply isn't floccing at all anymore and we don't understand why. On top of the increased suspended yeast, the FG has dropped to 1.007 on the past two batches, no doubt a result of the yeast nutrient and increased O2. We actually wanted this result but in combination with massive yeast flavor, the new dryness results in a more bitter, phenolic, chalky hefe which we don't like.
So that's pretty much it. As I said we made these changes to all of our beers and the hefe is the only one to have been negatively affected. One note as to why we switched from pils to only 2-row base...we had heard that the more highly modified 2-row might lead to clearer beers quicker(we don't filter). So far tho we haven't noticed this to be true at all, and certainly not in the hefe. I'm willing to switch back to pils because I think it tastes a little better but want to know if is likely the issue or if maybe the nutrient is causing it. The servomyces is clearly improving attenuation by a lot in all our beers, and leading to healthier yeast, which should actually aid flocculation, so basically I'm dumbfounded at these results. Any help or thoughts would be appreciated.