I did a week at 14C (57F), and fermentation has all but stopped, save a burp every 5 mins or so. I have now upped it to around 17 - 18C (64F), as I am hoping to get some heavy cloves - btw I used the Danstar Munich yeast (which was intense!).
I am brewing another batch this week, where I want to try a plain 64F ferment, and see what difference it made...will let you know!
I brewed the Hank's Hefeweizen two weeks ago. I used white labs and after week one I wanted to transfer to the carboy, but it was still bubbling in the air lock about 10 times per second. So, I left it in the primary for another week. Half of the way through week two it stopped bubbling in the air lock. Do you recommend transferring to the secondary, if so how long should I leave it in the secondary? Also when you transfer do you try to keep all the dead yeast and sediment from going into the secondary? What methods do you use?
I let mine ferment for two weeks, then bottled without a secondary. I did make sure I hit the target gravity before bottling though. I didn't worry about sediment as that is part of the Hefeweizen style.
Last night I enjoyed my first glass of Hefe, very similar to Hanks but it is AG and kegged. As of last night, i brewed it 12 days ago, force carbed. 12 days grain to glass, and it is awesome, can't beat it. 3068 is an animal, I like putting it to work around 63-64, it's so active it'll get up to around 68-70 inside the carboy the first few days
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