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Old 12-28-2012, 01:38 PM   #271
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Wheat yeasts, including 3068 and 3056 will kick up a lot more krausen than ale or wine yeasts. However, you dont necessarily need a huge amount of head space. Wheat yeast krausen is really foamy and will often expand to fill whatever available space you give it, but its fairly light and compresses easily. So you can use a blowoff tube that goes into a tall column of water, like a wine bottle. This will increase the pressure in the fermentation vessel, which will push the krausen down.

Below are 4 wheat batches from last year, where the krausen was about as heavy as it ever gets. As you can see, if it gets really heavy, you might have to change a blowoff bottle to keep from attracting fruit flies, but you wont lose much juice. I fill 6 gallon carboys to 5.5 gallons, which ensures that there will be at least 5 gal to completely fill the secondary after the crash. Most of the time, the krausen doesnt even reach the blowoff tube (like the one on the far right).

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Old 03-17-2013, 02:50 PM   #272
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Quote:
Originally Posted by CvilleKevin
Wheat yeasts, including 3068 and 3056 will kick up a lot more krausen than ale or wine yeasts.
Yeah, I just found that out the hard way. I made a batch last night with 3068, and this morning the airlock was filled with juice, the lid had popped off the bucket on one side, and there was krausen all over the floor. I figured I had plenty of headspace as I was using a 7 gallon bucket for 5 gallons of juice, but obviously I should have used a blowoff tube.
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Old 04-08-2013, 12:42 AM   #273
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Fermentation ended at 1.001 after just over 3 weeks in primary. Haven't had a chance to taste test it yet, but it sure smells good. I'm cold crashing it right now and I'll keg it in a day or two. Once it carbs up a bit ill report back on the taste.

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Old 05-01-2013, 04:59 AM   #274
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I started a 1 gallon batch of apfelwein today 1 gallon apple juice (no preservatives), about .4 lbs brown sugar, and safale 05 (american ale yeast 1/2 pack i had left over from my last 1 gal beer brew), I also added about 20 raisins. Any one brewed up a batch with american ale yeast and brown sugar?

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Old 05-16-2013, 03:09 AM   #275
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Turned out awesome with the 3068 yeast. I'll definitely be making this again.
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Old 05-16-2013, 03:14 AM   #276
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I made the switch from Montrachet to Champagne yeast by necessity. I went to pick up some yeast at my LHBS and they were out of Montrachet, so I gave the champagne yeast a try. Haven't looked back since.

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Old 08-03-2013, 08:24 PM   #277
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Put this in the fermenter today:

4 gallons apple juice
1 gallon cranberry juice
3068

Looking forward to trying it.

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Old 08-11-2013, 11:51 PM   #278
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Quote:
Originally Posted by Brandon O View Post
5 more months in the bottle and it should taste alright.
Hey Brandon, when you exclude the corn sugar, how long do you primary and how long do you bottle condition? I've got one batch going of just apple juice and I'll be doing another soon with the 60L and amber DME; I'm thinking this will be approx. 1 month in the primary and 1 month in the bottle?

Thanks,
Andy
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