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Old 02-11-2012, 02:49 AM   #1
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Default SN Kellerweis fermentation temps?

I am going to brew a clone of the Sierra Nevada kellerweis tomorrow using yeast I harvested from a six pack. I think I may have the grain bill nailed, but am unsure of the fermentation temperature. I was thinking about 66-68 degrees. Anyone have any thoughts?

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Old 02-11-2012, 03:01 AM   #2
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Sounds like that's a good range based on this. Maybe around 65 to avoid rhino farts?

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Old 02-11-2012, 03:02 AM   #3
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You can harvest yeast from commercial beers?

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Originally Posted by BierMuncher View Post

“Get your beer off the yeast cake on day 7 or your beer will crawl out of the fermenter and eat your youngest child”

“Your beer will be the equivalent of rhinoceros urine unless it sits on the primary yeast cake for at least 4 weeks.”
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Old 02-11-2012, 03:04 AM   #4
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Quote:
Originally Posted by Cacaman
You can harvest yeast from commercial beers?
Yep! Plenty of yeast in those bottles! It's bottle conditioned and usually has a nice little layer of yeast in each bottle.
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Old 02-11-2012, 03:11 AM   #5
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Quote:
Originally Posted by pabloj13
Sounds like that's a good range based on this. Maybe around 65 to avoid rhino farts?
Great short thread. I am not getting any "Rhino fart" smell with my starter so far, but I may just be going it at 65. That thread also confirms my grain bill; VERY close recipe to mine. Should be good!
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Old 02-11-2012, 10:55 AM   #6
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"Bavarian yeast" is pitched at 17 C, allowed to rise to 21 C for 5 d. Then it's chilled to -1 C for an additional 7 d in secondary. There's a bit of a description about how difficult it was for SN to get the flavors they wanted. One of the things they claimed was critical was an open fermentation regimen.

Hieronymous S. Brewing with Wheat: The 'Wit' and 'Weizen' of World Wheat Beer Styles. Boulder, CO: Brewers Publications, 2010, p. 98.

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Old 02-11-2012, 10:04 PM   #7
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Thanks for the temp info. I heard about the open fermentation too, so I planned on doing a semi-open fermentation by leaving the lid widely cracked on the conical and covering it with cheesecloth.
I'm boiling now with 30 minutes left. I'll post updates on the fermentation and beer when done.

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Old 02-12-2012, 05:45 AM   #8
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I also managed to cut and drill a keg today during the boil and chilling. Have two more to do this week.

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Old 02-12-2012, 08:12 AM   #9
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are you certain the yeast you harvested is the primary fermentation hefeweizen yeast and not a lager strain added specifically for bottle conditioning after the primary has been filtered?

coz that's what's commonly done in german hefeweizens...

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Old 02-12-2012, 03:13 PM   #10
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Quote:
Originally Posted by thegerm View Post
are you certain the yeast you harvested is the primary fermentation hefeweizen yeast and not a lager strain added specifically for bottle conditioning after the primary has been filtered?

coz that's what's commonly done in german hefeweizens...
It's the same yeast they use for fermentation. It's a strain taken from a small German brewery that isn't available to the public.

This yeast has been used by 100's of home brewers, including myself, with great success. It is very aggressive during fermintation.
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