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Old 12-15-2008, 09:26 PM   #1
ChefMichael01
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Default Hefeweizen Fermentation Temp

I'm planning on brewing a AHS Lemongrass Hefeweizen mini-mash kit this evening and had a quick question: I have seen great disparity in opinions on fermentation temps for Hefs, anywhere from 62 degrees (for a clove flavor) up to 75 degrees (more of the banana/fruity flavor).

I know that high-temp ferm in lower gravity beers can create some off-flavors so wanted to get some opinions/suggestions on ferm temp for this bad boy.

Let me know if you need my specific recipe to answer the question.

Happy Holidays All.



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Old 12-15-2008, 09:42 PM   #2
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I find the yeast to be more important to the flavor than the temps. You are correct in stating higher temps = more flavor, but WLP300 will make a bannana out of 65 degrees as well. What kind of yeast did you get with your recipe? This is the one recipe most would agree you really need to go liquid for the flavor profile you are looking for.



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Old 12-15-2008, 09:46 PM   #3
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I agree, 300 yields a lot of nanner flavor. Too much sometimes.

For 300 I'd recommend 70 or under if you can do it.

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Old 12-15-2008, 09:46 PM   #4
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For hefe/wheat beers I generally set my fermentation chamber to 62F for the first 3 days, then 68F for the remainder of the fermentation. I think the wheat beers taste best with a equal mix of the banana/clove/fruity flavor, so a fermentation temperature of 67-68F is best. To get that temperature in the carboy, you'll need to set the temperature of the chamber down about 5 degrees under your desired temp. After initial blowoff/fermentation, you can raise the temperature of the chamber up to 68F to let the yeast finish out and clean up.

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Old 12-15-2008, 10:28 PM   #5
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low 60s with WLP300 will still lend plenty of banana. i ferment ALL my hefeweizens in the low 60s and i made about 2 dozen this summer

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Old 12-15-2008, 11:29 PM   #6
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Keep it low with WLP300!

Right after brewing my hefe this summer I had to leave town for work unexpectedly, and it was 100+ deg that week. That puppy went from start to finish at a "cool" 78-82ish degree ferm with no one there to monitor. No clove whatsoever and all banana, all the time. Hit you in the face banana, not "mild, pleasant notes" - waaaay over the top.

I'll definitely use WLP300 again, but my suggestion is to ferment at the low to mid temp range.

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Old 12-16-2008, 12:39 AM   #7
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I'm using a Wyeast 1010AM Wheat smack-pack

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Old 12-16-2008, 12:54 AM   #8
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ahh, yes. what was i thinking. this is an american wheat, not a hefeweizen.

mid-high 60s is fine. lower temps will be cleaner. you won't have as much banana with that yeast.

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Old 12-16-2008, 01:04 AM   #9
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Quote:
Originally Posted by YC57 View Post
Keep it low with WLP300!.......No clove whatsoever and all banana, all the time. Hit you in the face banana, not "mild, pleasant notes" - waaaay over the top.....
I can second this description. I fermented a Hefe this summer at 74 - 76, and in mine, the bananas were toting a big bucket of fussels with every swig. It took over 6 weeks to mellow enough to be half-way decent. Keep yours in the mid 60's for the best results....
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Old 12-16-2008, 02:14 PM   #10
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Jamil says 62. That's what I would go with.



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