So let’s not faff about and get straight down to business:
Because the temperature where this beer is being stored is so cold, we have the option to drink it with or without the yeast (it’s that flocculent in these coolish temperatures) – so we can have hefeweizen or kristallweizen. I prefer my wheats “mit hefe” so a pour and a quick twirl of bottle brings the cloudiness up nice.
First off: This beer is pitifully under-carbonated. That’s not to say it’s flat…it’s more like the sort of carbonation that I’d expect in a lively real ale – not a refreshing wheat. But I now know for next time. Obviously a lack of carbonation does tend to knock the life out of the head a bit, so again I was a bit disappointed…
Colour-wise, I’m happy: it’s got that lovely wheat beer luminosity that I really enjoy seeing.
The aroma is smack half-way between clovey-spiciness and fruity-banana-ishness. I would have preferred a tad more fruit, so next time I’ll be fermenting a whole load warmer to really encourage the banana notes.
Taste-wise it’s good. Not amazing, but good enough. I’m happy enough with it as my first wheat, it’s complex and tastes about right and has a nice enough alcohol hit, but it hasn’t got that wow factor that I was really after.
Next time I’ll make sure that the mash goes better and ferment it just that little bit warmer!