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Old 03-03-2014, 06:35 PM   #11
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What flavors exactly do you get from underpitching this strain?


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Underpitching helps bring out the banana character, while still allowing you to get the clove character too. At a regular pitching rate, it's either too cold for banana or too warm for clove. Only way I've found to get a good amount of both is to underpitch and ferment on the cold side.
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Old 03-04-2014, 07:22 PM   #12
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Underpitching helps bring out the banana character, while still allowing you to get the clove character too. At a regular pitching rate, it's either too cold for banana or too warm for clove. Only way I've found to get a good amount of both is to underpitch and ferment on the cold side.
Thanks. By cold side, you mean... 66?


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Old 03-04-2014, 07:55 PM   #13
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Thanks. By cold side, you mean... 66?


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62F/17C that would be the cold side...
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Old 03-04-2014, 08:08 PM   #14
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Thanks. By cold side, you mean... 66?


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62F/17C that would be the cold side...
This.

62°F is what I use, and what I've heard mentioned. It's a little bit below the yeast's stated range, I know, but those ranges are guidelines, and with proper care you fan ferment some strains well outside of their listed ranges.

Since this is such a low flocculating yeast, it doesn't seem to have a problem with stalling out or dropping to early at the lower temperature. So trust us and give it a try
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Old 03-05-2014, 04:07 PM   #15
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This.

62°F is what I use, and what I've heard mentioned. It's a little bit below the yeast's stated range, I know, but those ranges are guidelines, and with proper care you fan ferment some strains well outside of their listed ranges.

Since this is such a low flocculating yeast, it doesn't seem to have a problem with stalling out or dropping to early at the lower temperature. So trust us and give it a try
Anyone kegs hefes ? I am curious on the carbonation "strategy".

What I do usually is 25psi for 3 days. that worked with all the beers I made but it's shooting from the hip.
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