Types Of Fermenters

Beer Here: Hatha-Weizen from Ale Asylum

When Ale Asylum co-owner Otto Dilba brought home the idea of starting a brewery with his friend Dean Coffey, Otto's wife, Hathaway, must have rolled her eyes. After all, any significant other would have every right to wonder about the risks of starting such a business venture. But Otto jokes he made the deal more tempting by promising to name a beer after her. So when the east side brewery opened five years ago, the first beer on tap was a German hefeweizen named in her honor, Hatha-Weizen. Since then, it has become a summer regular, and has just arrived for its annual visit in the brewery's taproom.

What is it? Hatha-Weizen from Ale Asylum of Madison.

Style: The unfiltered Bavarian-style weissbier is characterized by a cloudy pale straw to golden color. Hefeweizens can have a variety of spicy flavors, including cloves, vanilla, apple, banana, even bubblegum. They are made with more than 50% wheat malt, and typically have very low amounts of hoppiness. The style, which originated in southern Germany, is one of the oldest types of beer. The hefe prefix refers to yeast, while weizen means wheat. German beer traditionalists often prefer the name Weissbier or Weizen. When the word "Krystal" is applied, in the case of a Krystal Weizen, it's a notation that the beer has been filtered for clarity.

Background: Ale Asylum brewmaster Dean Coffey makes Hatha-Weizen with a majority of wheat as his base malt, to which he adds German Pilsner malt. The beer is hopped with Czech Saaz, just enough to accentuate its crispness. It's "an amazing beer style," says Coffey. "It shows how just four basic beer ingredients, water, malt, hops and yeast, can produce amazingly different flavors and textures."

Coffey became obsessed with wheat beers as a home brewer, after listening to a lecture by a friend who had traveled to Germany. Later he discovered the version offered by Bayerische Staatsbrauerei Weihenstephan, the world's oldest working brewery.

The hefeweizen is known for its cloudiness, which can gives the impression that it's a thick, heavy beer. Its cloudy appearance comes from wheat proteins and suspended yeast. However, when brewed correctly, looks can be deceiving. In the U.S., these bright yellowish colored beers are often served with a slice of lemon on the lip of the glass, which some feel helps cut the yeasty flavor, accentuating the crispness of the style. Dilba, however, finds the lemon to be almost a distraction from the well-rounded flavors of the style. "But if you buy a pint, we'll pretty much serve it however you want, even give you a straw to drink with, if you like," he laughs.

Home Brew Fermenters Guide 1 of 3 – Plastic Bucket Homebrew ...

Great video about the pros and cons, but I’ve got to say that your biggest con…taking the lid all the way off…is not exactly ture. I’ve been using plastic buckets for a long time and I have never needed to take the lid all the way off to check fermentation or to take hydro readings. You simply just take the lid up on one side a little (say 1/3 the way off) and it gives you a lot of access to take hydro readings.

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