Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > wyeast 3068

Reply
 
LinkBack Thread Tools
Old 01-24-2013, 09:53 PM   #1
hog2up
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Cleveland, Ohio
Posts: 53
Liked 1 Times on 1 Posts

Default wyeast 3068

used this for my first time to brew a dunkle weizen. i usually use wlp300, but thought id try something new. used the same recipe i always use, with the yeast being the exception.

what i notice is a kind of tartness, without any smell associated with the tartness (e.g. no green apple smell). not like Acetaldehyde, just somewhat tart finish.

anyone ever use this yeast before and get this from the yeast? i must also say it did produce a sulfur during fermentation, that hung around until 2-3 weeks of cold conditioning in the corny.

__________________
hog2up is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 11:44 PM   #2
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,661
Liked 238 Times on 183 Posts
Likes Given: 174

Default

Quote:
Originally Posted by hog2up View Post
used this for my first time to brew a dunkle weizen. i usually use wlp300, but thought id try something new. used the same recipe i always use, with the yeast being the exception.

what i notice is a kind of tartness, without any smell associated with the tartness (e.g. no green apple smell). not like Acetaldehyde, just somewhat tart finish.

anyone ever use this yeast before and get this from the yeast? i must also say it did produce a sulfur during fermentation, that hung around until 2-3 weeks of cold conditioning in the corny.
What temps did you use for fermenting your dunkel? I've used this strain a few times for hefeweizens and found it to be amazingly temperature sensitive. I've loved the results at lower temps and hated the results at warmer temps. There is tons of discussion on 3068 in Edwort's Hefe recipe thread that might be helpful, here: http://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 11:53 PM   #3
hog2up
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Cleveland, Ohio
Posts: 53
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by dcHokie

What temps did you use for fermenting your dunkel? I've used this strain a few times for hefeweizens and found it to be amazingly temperature sensitive. I've loved the results at lower temps and hated the results at warmer temps. There is tons of discussion on 3068 in Edwort's Hefe recipe thread that might be helpful, here: http://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/
68f. For what I'm reading, seems like tartness is common with this yeast. May be better suited to crystal weizen instead of a malty hefeweizen.
__________________
hog2up is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2013, 01:47 AM   #4
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 891
Liked 202 Times on 141 Posts
Likes Given: 150

Default

It is indeed exceedingly tart especially at lower gravities. I tried to make a light 1.040 hefe beer that was devoid of body and full of a bizarre tartness. I also struggled with persistent sulfur that appeared after 3-4 weeks of bottle conditioning.

I have given up on this yeast after several tries with various recipes and strengths.

Hefeweizens in general have been the most disappointing of all beer styles for me to get a handle on. They are so incredibly fleeting in their flavors that a 5 gallon batch requires the devotion of an alcoholic to drink before the banana fades into the void -- but they're good beers for quick turnaround. I'm moving on to witbier and, in the future, going to try a different strain that produces more clove.

__________________
highgravitybacon is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2013, 07:03 AM   #5
jheld00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: St. Louis,MO
Posts: 124
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I've used this yeast many times and I've never encountered tartness that was overwhelming in any way. Would you mind posting your recipe so we can try and figure out where this tartness is coming from.

__________________
jheld00 is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2013, 02:39 PM   #6
BigRedHopHead
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Omaha, NE
Posts: 290
Liked 19 Times on 18 Posts
Likes Given: 57

Default

I used both 3068 and wlp300 last year and definitely enjoyed the 300 more. From my notes I did get a tartness/twang from the 3068 that I did not from the 300. However, the wlp300 I used was a second generation from a friend, so that may have had an effect.

__________________
Beer is the answer....but I can't remember the question.
BigRedHopHead is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2013, 02:44 PM   #7
hog2up
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Cleveland, Ohio
Posts: 53
Liked 1 Times on 1 Posts

Default

HERES THE GRIST:

Amt Name Type # %/IBU
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 36.6 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 18.3 %
2 lbs White Wheat Malt (2.4 SRM) Grain 3 18.3 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 4 13.7 %
8.8 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 5.0 %
8.8 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6 5.0 %
5.1 oz Chocolate Malt (350.0 SRM) Grain 7 2.9 %
1.00 oz Tettnang [4.50 %] - Boil 40.0 min Hop 8 13.8 IBUs

__________________
hog2up is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3068 doc5md Fermentation & Yeast 1 12-06-2012 09:09 PM
Wyeast 3068 iowabrew Fermentation & Yeast 5 07-06-2012 05:21 PM
old wyeast 3068 too old? Matteo57 Fermentation & Yeast 6 11-20-2011 01:04 AM
Wyeast 3068 txag2007 Cider Forum 4 06-30-2009 12:27 AM
3068 wyeast 67coupe390 Recipes/Ingredients 9 06-05-2007 04:38 AM