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Old 04-15-2009, 10:09 PM   #1
BackBayBrewing
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I brewed a wheat bear on monday.

Ingredients:

1 lb flaked oats (for flavor I assume because the recipe calls for steeping them instead of mashing)
3.3# Wheat LME
3# Wheat DME
1 1/2 oz Stryian Goldings for full hour
1 oz bitter orange peel for 15 min
1 tsp ground coriander for 5 min.
WLP400

My question involves ferment temp. I am having trouble keeping the ferment temp under 74. According to northernbrewer.com, this yeast is best between 67 and 74, but everything I read seems to suggest that a temp that high will produce very strong banana flavors?

Am I good? or should I try moving to my kegerator and set the temp control to the high sixties?

Thanks!

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Old 04-15-2009, 10:25 PM   #2
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As a rule of thumb I would say try to stay under 70.

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Old 04-15-2009, 10:43 PM   #3
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When you say 74, do you mean ambient air temp, or actual wort temp?

We've been tracking fermentation temps recently (with a digital probe stuck in the wort) and have found that our ales are typically a good 6 degrees F above ambient when fermentation is really rolling.

I can't seem to post one of our data graphs, so here is a link. This was for a Belgian White. You can see where I made a big correction to keep the wort from climbing over 71F.

I would definitely stick it in the kegerator once fermentation takes off. Otherwise you could be at 80F.

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Old 04-15-2009, 11:17 PM   #4
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I am at 73 and heavy fermentation has been going for a good 36 hours now. I doesn't seem to be going any higher. I wasn't too concerned about it because the particular yeast strain apparently calls for 67-74F. But, I have since read a lot about how that will produce very strong banana flavors and that's what got me worrying.

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Old 04-16-2009, 05:08 PM   #5
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If it has been 36 hours, it's probably too late. You won't hurt anything by cooling it down a little, but I don't think it will help.

BTW, I ferment my wheats on the warmer side. The banana, clove flavor is definetly noticeable, but I don't think it is over the top.

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