Recent content by CarnieBrew

We can add to this now...Danstar produces a new yeast (since this thread was first about) called "Munich Classic", which many are saying is (finally!) the dried version of 3068. I still haven't tried it but will soon. BTW, I have used Munich and WB-06 with the same low temps as I use with...

Thanks mate. I'd switched over to Brewer's Friend, but got annoyed when it told me an Aug 29 packet of wyeast 3068 was 0% viable. Yeastcalc (thanks to you) tells me it should be 28%, which seems much more reasonable to me.

I wonder if it's the combination of mashing low and fermenting high, or more one of the two? I'm about to brew an ESB with Windsor, I might try mashing close to 60C, and fermenting at 19C to see how that works.

Interesting...and how does it taste after fermenting that high?

Yeah, that's what I was thinking, perhaps I'm leaving it too late before upping the temps. Next time I'll try what you've suggested, and report back. I hope it doesn't change the profile too much though, I'm loving this beer. Who would've thought 1019 could be so drinkable?

I agree, but I also find mine are quite clear in the bottle after a few days of conditioning, even after only two weeks in the fermenter.

Why will it be a month and a half? Every wheat beer I've ever brewed has reached final gravity within around 5 days. That includes those I did at higher temps that reached 1012 type FG's. I usually leave it another 7-10 days after that, but rarely any longer. It's not like we're waiting for...

Yes, I was wondering if it might be an extract related issue. I am doing full volume partials and small volume AG brews for my pale ale style beers, but I like the result I get from CBW Bavarian Wheat LME when doing a weizen, so I stick with extract. I'll try bumping it up to the mid 70's...

No, sorry, what I mean is I'm alone in having a 62F ferment and a 1019 finish. I too have upped the ferment temps into the low 70's, for as long as 10 days, and it hasn't budged the gravity at all.

Hmmm, seems I might be alone here. I have also fermented with 3068 at 74F, and while the hefe was good, I much prefer the result with the 62F ferment.

I've done a number of extract hefe and dunkelweizen brews with Wyeast 3068 over the last few months, since discovering that fermenting my brews at 17C (62.6F) gave me the exact flavour profile I was chasing (similar to a Weihenstephan hefe/dunkel). The beers have come out great, particularly...

I've been given a complete root system of a Columbus hop plant, and have spent some time this morning chopping/separating it all. Just looking for some advice from seasoned hop growers as to what's good, and what isn't? The first photo is of my breakup into 3 'groups' of cuttings. The next 3...

The last post reminded me to follow this up. I'm surprised I forgot, as the 17C (62.5F) fermentation of my latest dunkel with 3068 turned out absolutely brilliant, if I may say so myself! The taste and aroma are virtually spot on for the Weihenstephan weizen style. I couldn't be more happy as...

Test your hydrometer in room temperature water and make sure it shows close enough to 1000. Once you're happy it's accurate, it does not lie! Take your OG, minus your FG, and divide that by 7.46. So a 1050/1010 brew would be 40/7.46 = 5.36%. If you're bottle/keg priming, add another 0.4%...

It's true, but only up to a point. My own practical experience, shared by many other partial volume boil extract brewers I've discussed this with, shows that once you're getting up to around 8 litres (~2 gal) and over in your boil, you'll get a similar hop utilisation to a full volume boil. So...