Originally Posted by Rev2010

Not for a hefe. I ferment mine at 68 and they come out great. I've been thinking of going a little warmer, like 70, to bring out more banana esters. I know a lot of German breweries use 63-65 but I find the banana esters too reduced at those temps with all the german hefe yeast strains I've used.


Rev.

Originally Posted by go_inbroke

Holy Crap Batman....After 28 hrs in the bucket the fermentation became noticeable. By noticeable I mean I experienced my first blow off. I had to engineer a quick stopper and tube. I had no idea that would happen so quickly after fermentation starts. How long do I need to keep this rig together before putting the plastic water valve back in?

Originally Posted by JonK331

Well that's your personal preference then (which is great) but is not the standard. I try to make recommendations based on tried and true standards and let people tweak to their personal taste on their own.

Originally Posted by Rev2010

Didn't see this until now but nice attitude there - "tried and true standards" like my opinion is irrelevant Just an FYI, Wyeast themselves recommend Wyeast 3068 and 3638 fermentation range at "64-75° F (18-24° C)". Sorry if 68 sounds unreasonable to you but it's not and it only depends on the phenol/ester balance you want.


Rev.