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Old 07-08-2013, 02:25 AM   #11
TipsySaint
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looking for a yeast that is light on cloves and light on the banana one that is more balanced. Also thinking of pulling the wheat content up a bit.....

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Old 07-10-2013, 11:20 PM   #12
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Glad to hear it was a success. You got a Weizen! Now was it the right weizen? The 90 minute boil reference tells me a pilsen malt is used as the base. Unfortunately there was also a reference to a 60 minute boil. I would still employ a step infusion mash and 90 minute boil using the pilsen malt instead of a two row base. What do you think? Try the 1007 yeast or split the 10 gallon batch and use 3333 yeast also with a cool fermentation of 62 degrees F if you can swing it. If you're up for a scale up to 10 gallons you can still use two carboys for two yeasts. Try to keep the wheat content 60% or less on the grain bill. If you wish to go light on the cloves, keep the fermentation temperature low. Lower on the banana, use the 1007 yeast. But try both and keep up the experimentation!

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Old 08-23-2013, 04:25 PM   #13
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looking for a yeast that is light on cloves and light on the banana one that is more balanced. Also thinking of pulling the wheat content up a bit.....
Yes, yeast makes a difference - However....Your balance can be controlled much by your step infusion/protein rest time/temperature AND fermentation temperatures.
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Old 08-25-2013, 04:59 PM   #14
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Yeah Tipsy, keep us posted on the progress of successive batches. When it cools down make your 10 gallons and get that fermentation temperature low, like 62 degrees, and I think it will come out well.

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Old 08-29-2013, 03:12 PM   #15
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Yes, yeast makes a difference - However....Your balance can be controlled much by your step infusion/protein rest time/temperature AND fermentation temperatures.
Another thing that people do with Belgian style yeast strains is after a good controlled few days of primary fermentation temperatures, they bring them out and let them warm up a bit to help fully attenuate out and allow the yeast to develop more character. This is something I know has worked for me if you want more dimensions to your Belgians.
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Old 08-29-2013, 05:17 PM   #16
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Ended up using WLP 380.
Try WLP 300, it's more of a true Germ Hefe and it's more balanced between Clove and Bannana!
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Old 08-29-2013, 10:18 PM   #17
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I split the batch and did wlp 300 and 380. both sat at 62 for primary and then were moved to my basement which is 68.

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Old 08-30-2013, 03:59 PM   #18
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I put my fermenter in a larger container, put water around it and put frozen 2 liter soda bottles in the water to get the temperature down to the low 60's which will help with the weizen's final outcome. I keep replacing the frozen 2 liter bottles as they thaw to keep the temperature low and stable. It's extra work but a better result for summer fermentations.

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Old 10-01-2013, 02:59 AM   #19
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So overall this beer was pretty damn close. The WLP 300 being my fav of the two yeasts. However, i'm missing that tart zing that i'm hunting. it's just a touch that is in the beer i'm trying to replicate. Any ideas on the best way to accomplish that next time?

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Old 10-01-2013, 03:54 PM   #20
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So overall this beer was pretty damn close. The WLP 300 being my fav of the two yeasts. However, i'm missing that tart zing that i'm hunting. it's just a touch that is in the beer i'm trying to replicate. Any ideas on the best way to accomplish that next time?
Try a late mash addition of .5lbs acid malt. It will also help with the overall stability of that much wheat.

I would also suggest splitting up wheat malt into wheat malt and torrified wheat

You're welcome.
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