Hefeweizen brew day

Banana (Isoamyl acetate) and Clove (4-vinyl Guaiacol) are two of the flavour and aroma compounds that distinguish German Weissbier (or Hefeweizen) as a unique style. Yes, the yeast does a lot of the work, but the brewer can also bring skills to the mash, and fermentation profiles to dial in those esters and phenols to the desired level.
I am sharing my latest Hefeweizen brew day video, where i use a step mash to attempt to create a balanced Banana/Close aroma and flavour profile in my finished beer. Check back for the finished beer review when its ready. I am also sharing my Brewfather recipe below for anyone interested.
share.brewfather.app/a4PK2V6v...

[@patrickkitchen6273]

Hi watched a few of your videos. Very good. I’m new to jerking I noticed you had six taps on your bar. Are all the kegs kept in a fridge? In my fridge I have 3 but want to have 4 can I leave one under pressure but not in the fridge so it’s ready when space for it. Thanks