Fri Nov 24, 2006 3:14 pm
Yep, I've done 3 AG Hefeweizen batches, and did a single infusion at 154 for all of them.
I had a hard time keeping the first one at 154, but since then I've refined my process, and the last time (just this last Saturday), I hit 154 exactly, and it only dropped a few degrees in an hour (it was very cold outside).
So far, the Hefes taste great with that mash schedule. I've heard quite a bit about decocting hefes, but haven't tried it yet.
