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Old 05-30-2009, 05:09 PM   #1
kyleobie
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Default Hefe fermenting temps?

What's the right range to get the target amount of yeast flavor from fermenting a wheat? I've got a dunkel clarifying right now, and it was sitting at 72 during crazy fermentation. I've heard that this'll give it excessive banana flavor and, obviously, I'll find out what happens. But, for next time, where do I want to get this guy to sit at?

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Old 05-30-2009, 05:32 PM   #2
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A lot of people ferment hefes warmer (67-70), but in Brewing Classic Styles, Jamil recommendes 62. I used 62 for the first week on my dunkelweiss and let it warm up a bit after that. It worked well.

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Old 05-30-2009, 05:34 PM   #3
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Thanks. Am I correct in thinking that the higher the temp, the more banana-y esters will result?

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Old 05-30-2009, 05:49 PM   #4
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Originally Posted by kyleobie View Post
Thanks. Am I correct in thinking that the higher the temp, the more banana-y esters will result?
I fermented my last wheat at higher temps (70-72) and got really nice esters. I used Wyeast 3068. I have another one in the primary. I started it around 64 and have been slowly bringing it up to room temp. It's at 68 today. Shooting for 70 by Sunday. Fermentation should be complete by early-mid next week.
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Old 05-30-2009, 05:51 PM   #5
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Originally Posted by kyleobie View Post
Thanks. Am I correct in thinking that the higher the temp, the more banana-y esters will result?
Yes, you are, but you'll find some debate on that also.

(But not from me...I ferment them warm also for the 'nanner flavor!)
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Old 05-30-2009, 06:00 PM   #6
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I actually did my last weizen at around 73 (ambient temp). It all worked out well in the end. Weizens are the perfect go-to beers in the summer (for drinking and making), they tolerate a lot of temperature abuse.

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Old 05-30-2009, 06:03 PM   #7
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Quote:
(quoted by ed wort in his bee cave hefe recipe)
I've never had that problem. Are you fermenting at 68 degrees ambient? If so, then the hefe is really fermenting at 78 degrees for the first day or two due to the violent process generating heat.

I ferment in a chest freezer with a digital LOVE controller. I tape the sensor to the side of my bucket and set the temp to 68 degrees. There will be a 10 degree delta in ambient (ie, 58 degrees in the chest freezer) for the first few days, then it will equalize as it settles down, but it does ferment at 68.
this was related to a sulfur taste a user encountered even though he followed the recipe to the letter.
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Old 06-19-2009, 05:35 PM   #8
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My dunkel's still conditioning, but it turned out fine. The banana flavor is there but is mellow and works well with the style. Primary fermentation was around 73. Thanks for your help!

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Old 05-27-2010, 04:41 PM   #9
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I love hefes but actually cant eat a banana (they are nasty imo) what is a perfect temp to shoot for then?

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Old 05-27-2010, 06:02 PM   #10
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chill wort down to 58* then pitch yeast and let it raise to 62* and maintain it there.

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