[jeffy]

Damn, great info!  Why aren't you famous? 

I thought I was...

Randy Mosher, in a talk at NHC, said he was reminded by his wife that he "is only beer famous."
A lot of us are beer famous in our own universes.

[denny]

Randy Mosher, in a talk at NHC, said he was reminded by his wife that he "is only beer famous."
A lot of us are beer famous in our own universes.

So much this^^^^.  Big fish in a small pond.

[chumley]

Another vote for underpitching weissbier yeasts.  I used yeast cakes a couple of times from these beers in the past, and they sucked.

Oh, and you guys are all brew gods in my universe as well.  I have a poster in Denny in my brew room.  He is all covered with mud at Woodstock with his arms outstretched while Jimi Hendrix is playing the Star Spangled Banner.

Yes, I know that mud-covered hippie on the poster probably is not Denny.  But I wrote on it with a sharpie "Denny Conn" with an arrow pointing to the mud-covered hippie that I believe to be Denny, and whenever I host a local brew club meeting, all the newbies look at it and say "oooh".

[Jackass_Brandy]

Thanks Denny, I will keep my fingers crossed.

Hefeweizen is one style that a lot of commercial breweries intentionally underpitch anyway. As long as you get fermentation in 24-48 hours I think you will be ok. Otherwise pitch more yeast.

German heyweisen usually tastes like some one pissed in it (and then threw-up nearby).  I'm thinking the added nitrogen is the game changer.

Yeast should convert sugar into alcohol because alcohol is higher energy by weight and energy is derived from having done so.  A dehydrating agent then releases the alcohol and the yeast do it again.  The dehydrating agent is probably CO2, so you shouldn't release it until the pH becomes unmanageable.

And do so slowly or else the little yeast will explode.

[Jimmy K]

Big fish in a small pond.

As long as it's not a short bus.

[ynotbrusum]

I remain in awe of most of you guys.  Really, a great group that freely gives the info needed to become pretty respectable homebrewers.  OK, enough of the kissing ass and back to the real deal - I'm not big on Hefes.  But just a little under pitch does seem to bring that banana into balance with the clove!  Who knows how much?  Not me.