weizen temp question? 57degrees for weizen?

nuclearguy · 03-25-2008, 03:58 AM

I just checked the temp on my citrus weizen in primary and it was a chilly 57-59 degrees. I have it in the basement, and it really is the only place for it( kids and construction) what can I expect as far as off flavors? i used 6lbs light wheat DME, zest from 3 oranges and 3 lemons, .75 oz vanguard 5-6% and Nottingham yeast. I pitched at 67 degrees and have slow but consistent bubbles at 36 hrs.

tagz · 03-25-2008, 01:10 PM

i don't know about nottingham in particular, but in general your fementation process may take a bit longer. if it gets too cold it could stop, but if you keep an eye on it (the airlock continues to bubble and you sg continues to drop) there shouldn't be a problem at those temps. also, it should ferment cleaner, with less phenols.

here's some info i just pulled up that may help:

"The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity (estery) aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range."

**cubbies** · 03-25-2008, 01:57 PM

First of all, it is not a weizen, not even close.

Secondly, it is going to be a slow fermentation at that temp, but you shouldn't get much as far as residual flavors from the yeast.

67coupe390 · 03-25-2008, 03:45 PM

Quote:

Originally Posted by cubbies

First of all, it is not a weizen, not even close.

Secondly, it is going to be a slow fermentation at that temp, but you shouldn't get much as far as residual flavors from the yeast.

Why what was done wrong. I say help a bro out if hes "not even close"

**cubbies** · 03-25-2008, 03:53 PM

Cant really make a weizen with Nottingham.

I didn't mean to imply that he did anything "wrong" he just didn't make a weizen. A wheat beer? Sure. Could probably even be classified as an American Wheat. And, it will probably be plenty tasty. However, a weizen it is not.

I didn't offer any advice on how to make it a weizen because the yeast has already been pitched and it is fermenting away. To make a proper weizen, one should use weizen yeast and ferment at least in the mid 60's.

Evan! · 03-25-2008, 03:59 PM

Quote:

Originally Posted by cubbies

Cant really make a weizen with Nottingham.

I didn't mean to imply that he did anything "wrong" he just didn't make a weizen. A wheat beer? Sure. Could probably even be classified as an American Wheat. And, it will probably be plenty tasty. However, a weizen it is not.

I didn't offer any advice on how to make it a weizen because the yeast has already been pitched and it is fermenting away. To make a proper weizen, one should use weizen yeast and ferment at least in the mid 60's.

E to the A to the Ceee in the hizzeeeee!