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Old 02-15-2011, 06:40 PM   #11
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This is a great yeast. The sulfur is not an issue. Allow two weeks in the fermenter (primary only or use a secondary, whatever).

They are not joking about the temperature sensitivity. This yeast is the poster child for temperature control. Get the ambient up to 70º and prepare for banan and bubblegum flavor to overpower everything in the beer. Yikes! My sweet spot for traditional Hefes is 65-67º. You will get a nice clove note and just a bit of banana.

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Old 02-16-2011, 12:04 AM   #12
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So we are at the 48th hour since pitching the yeast, the ambiant temp of 60 (assuming that the cheap thermometer in the basement isn't totally incorrect) has not changed. The little quick read sticker type themometer on the side of the brew bucket says 64-66 so I'm assuming it's actually about 65-67 in the wort.

No fermentation explosions and honestly i was expecting this to be more active. It was bubbling right along 24 hours after pitching but now it has slowed down considerably. I know the lower temp has had something to do with keeping the fermentation from being super active. but two days to burn through most the sugars and slow down? I guess it's possible since I've had buckets ferment out in 4 days to the correct sg so i guess this could be one of those.

I'll leave it alone for the next two weeks, that was the original plan anyway, and check the sg then.

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Old 02-16-2011, 05:37 PM   #13
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I love hefe's, brew them often - have brewed 3 (well, one is a dunkel) recently - all w/ this yeast.
I fermented them all in the low 60's and never had an issue w/ blowoff, sulfur or anything like that. Like others have said, temp is a huge factor with this yeast - both in the intesnity of the fermentation and in the resulting flavors.

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Old 02-16-2011, 07:48 PM   #14
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Ok, been reading some other threads along with this one. Is two weeks long enough? I'm not worried about it reaching fg in two weeks, i'm sure it's probably close to that already if not there. As i stated i was going to let it go for at least two weeks before bottling it. but even a wheat needs a little time to condition. would 3 weeks or a month be better for this yeast and give it some time to drop sediment and for the yeast to fall out before opening up the primary and bottling?

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Old 02-16-2011, 07:50 PM   #15
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How much yeast did you pitch? If you pitched an adequate size starter I would say 2 weeks is more than enough.

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Old 02-16-2011, 09:48 PM   #16
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Yeah, 2 weeks is usually more than enough with this yeast. And as others have said this yeast really is the perfect example of a yeast that needs temp control.

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Old 02-16-2011, 11:18 PM   #17
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I'm not sure I like this yeast. Four weeks in the primary and it still smells of sulfur. There must be a cloud of hydrogen sulfide floating on top of the bucket or something, because when I leaned in to smell it I got dizzy and thought I was going to pass out. I fermented cold, at about 64.

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Old 02-16-2011, 11:34 PM   #18
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Quote:
Originally Posted by gio View Post
I'm not sure I like this yeast. Four weeks in the primary and it still smells of sulfur. There must be a cloud of hydrogen sulfide floating on top of the bucket or something, because when I leaned in to smell it I got dizzy and thought I was going to pass out. I fermented cold, at about 64.
That's a good temp for a low-banana hefe. Bottle and don't worry.
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Old 02-16-2011, 11:38 PM   #19
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Four wheats and a saison. The wheats all blew off. 2 were on 3068, 2 were S-04.

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Old 02-17-2011, 02:38 PM   #20
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I only pitched the amount in the pack, it was one of the smack packs that wyeast makes. Honestly I've never pitched more than what came in the pack or when i was doing kits what came in the dry packet and i just dumped that straight in dry.

I know it's not necessarily good practice but i've never had a problems with it. I've been brewing for like 5 or 6 years but it's been so off and on I still consider myself pretty much new at this hobby. Haven't quite gotten into the finer art of yeast management and control yet. Sooner or later it will happen though i think.

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