Derek wrote:Mark suggested 15C a couple posts ago.
This is my first time brewing a hefe, but I think temperature depends on what you like. I love the fruity banana, but not much clove, so I'm doing it warmer. But I'm not sure how warm.
For the first 24 hrs it's been at 20C, which I think is good for yeast growth (I under-pitched with an 8 month old wyeast smack pack). Already starting to kraussen... not sure if I'll move it to the 18C basement tonight, or wait 'til morning.
Yeah, my temperature control is very primitive... variation in ambient temperature around the house (note: carboys sweat and mark wood floors). My last place had a roughed-in fireplace in the basement with no insulation, which was great in the winter. I don't typically brew in the summer.
Here's the wyeast info:
YEAST STRAIN: 3068 | Weihenstephan Weizen™
Back to Yeast Strain List
The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
I just cracked my first couple of bottles of a hefe I brewed over a month ago. Only been in the bottle a week, but sat in primary for a month. I used the same yeast and fermented at approx 20 degrees, and I probably pitched slightly cooler. I do a partial boil (approx 3 gallons) and use an ice bath in the sink to cool. It works surprising well.
I was really worried I was going to have a banana bomb on my hands, but it didn't turn out that way at all. The banana is evident for sure, but is still relatively subtle and nice. The clove is even more subtle.
I went super simple with this one. I used two cans (6.6 lbs) of wheat extract from Briess, an ounce of Hallertau at 60 mins, and a year old smack pack that I popped 3 days in advance, that had just started to swell. The only aerating I did was shaking the shit out of the fermentation bucket. Fermentation took 48 hours to get really going.
Overall I'm pretty satisfied with how it turned out. I didn't take an OG reading, but the FG was 1.010. The only problem I have with it is that the aftertaste still gives the impression of "homebrew" to me. I believe it's the "extract twang" myth I've read so much about. It's not horrible, but there is just enough of it that I can pinpoint the beer as being something I made. Maybe the beer is just green? Having only been in the bottle for a week. We'll see.