Brewing Hefeweizen Beer, Part III

I would give all my fame for a pot of ale and safety.

-Shakespeare, Henry V

I have been remiss on chronicling the status of my first five gallons of home brewed Hefeweizen beer. My apologies, dedicated AOI readers!

We spent the week after Christmas in New England and off the beaten (electronic) path, and just prior to leaving, my computer crashed as well; it is still in the repair shop, most likely in critical condition after flashing the blue screen of death. . .

Incidentally, my Ipod, after nearly four years, died the same week, and my brand new Blackberry Storm is sporting a cracked screen, too although it still marginally functions.

I am practically a Luddite now. Remember the movie Deliverance, when Burt Reynolds warned John Voight “Machines are gonna fail”? I am there.

Except when it comes to home brewing.

Part three of brewing Hefeweizen was by far my favorite part: pouring and drinking it! On Christmas Eve 2008, I tapped the keg of my first five gallons of home brewed Hefeweizen, and it was great! It looks and tastes perfect.

I have been drinking two glasses every night like clockwork (and right now I am on the clock, by the way!).

The First Glass of the First Batch of Home Brewed Hefeweizen
The First Glass of the First Batch of Home Brewed Hefeweizen

Now that I am a bit more confident, I will likely try some different recipes, like this one. The next batch of beer is going to be a stout, though.

In the meantime, I have several gallons to tide me over. . .

Post Script: Read about Part One of Home Brewing Hefeweizen here, and part two here.

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