How to pitch 3068 into a Hefe

I'm planning on brewing up a batch for a friend's wedding next weekend. I'll be picking up the yeast from the LHBS this week (late January production, I think). My question is about how to pitch appropriately for a Hefe. I want good yeast character, but not too much .

I've heard to underpitch.
I've heard to pitch a good starter, but don't oxygenate.
What temp to pitch? What temp to hold.

What is the way to go? My recipe seems pretty standard (not Imperial Hefe or anything), so any advice is apprecaited. I have a stir-plate, precise temp control, and direct Oxygen available. Thanks!

Sub'd because I have the same Qs. I read through Jamil Z's recipe last weekend and it has recommendations for starter size, but I'm puzzled about adding O2.

Depends on the flavor profile you are looking for. Underpitching will result in a more banana flavor. Pitching the right or close to the right amount will result in a more balanced flavor between banana and clove.

I would make a smaller starter than recommended and perhaps skip the O2, and ferment in the mid temp range.

For a typical 5g batch of 1.048-1.052 (the standard Hefe range), you'll want to pitch right around 100B cells; basically a vial or smack pack. If the viability of the yeast is too low due to time from production date, use yeastcalc to make a starter, then only pitch ~100B cells.

Example: A smack pack of 3068 with a production date of 1/15/14 will have ~100B cells, but according to yeastcalc, there are only 61B viable cells. If you make a 1.0L starter using the the K Troester stirplate option, you'll end up with ~201B. Pitch half of the total volume and save the other half in a sterilized glass container to make a starter for a future batch.

The prevailing wisdom at the moment is to ferment low (59-65) and pitch a light amount of yeast. Like one fresh smackpack. You still need to properly prepare your wort (aeration, nutrients if you use them, etc)

Hefeweisen O.G 1.045-1.050 BANANA – underpitch and ferment warm
used 1 jar of saved yeast. Added 1 cup water and 0.4 lb wheat LME before brewing. UNDERPITCHED 2 cups of yeast starter
1.054 1.010 end of day 11
72 F kept in closed heated bathroom

Hefeweisen O.G 1.045-1.050 CLOVE – overpitch and ferment cool
made a starter with 0.5 lb wheat LME (8 oz) and 5 cups (1.2 L) water 3/11/12, used 1 jar of saved yeast. Added 1 cup water and 0.4 lb wheat LME before brewing. OVERPITCHED 4 cups of yeast starter
1.054 1.010 end of day 11
65 F kept in basement


I did two half batch tests of the theory (notes above). Honestly, I don't remember much of a difference in the end.

heckler73 said:

Hefeweisen O.G 1.045-1.050 BANANA – underpitch and ferment warm
used 1 jar of saved yeast. Added 1 cup water and 0.4 lb wheat LME before brewing. UNDERPITCHED 2 cups of yeast starter
1.054 1.010 end of day 11
72 F kept in closed heated bathroom

Hefeweisen O.G 1.045-1.050 CLOVE – overpitch and ferment cool
made a starter with 0.5 lb wheat LME (8 oz) and 5 cups (1.2 L) water 3/11/12, used 1 jar of saved yeast. Added 1 cup water and 0.4 lb wheat LME before brewing. OVERPITCHED 4 cups of yeast starter
1.054 1.010 end of day 11
65 F kept in basement


I did two half batch tests of the theory (notes above). Honestly, I don't remember much of a difference in the end.

Click to expand...

One scenario you didn't give is to underpitch and ferment cool. Like most of us, I've had mixed results for producing the desired flavors that one expects from a Hefe with a fair amount of trial and error experimentation. In my experience, this is the best scenario for creating both clove and banana. The low pitch rate stresses the yeast, creating the banana esters. The cool ferment temp (59-62°F) seems to encourage the phenols that produce clove. As progmac stated, be sure to use yeast nutrient and properly aerate your wort. Of course, YMMV.

Thanks for the replies. I guess I'll make a small starter (TBD once I get the yeast from LHBS) and keep on the cool side of things.

If I were brewing this, this is how I would approach it:
I would mash in around 109-113F and let it rest for 10 minutes for the ferulic acid rest which should help to produce the classic 4VG (clove) characteristics
I would consider a 122F protein rest to help break down the gumminess for a smoother lauter
I would pitch at 0.5 million/ml/°P (~135 billion cells for a 5.25 G batch of 1.055 wort)
I would provide ample splash aeration only
I would pitch at 64F and let it slowly raise up to just about 70F over a few days
When FG was reached, I'd drink it quickly