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Thoughts from a beginner: 1. Yeast for wheats are generally ale yeasts and top fermenting, active fermenters for which increased head space is recommended; however, given the logarithmic growth of yeast in the proper environment, it strikes me as extremely unlikely that you would have lost...

I ferment at room temp (70 deg F)--probably varies like yours but I've never checked. My guess is that the 4 degree variation in temp that you describe should not have a discernable impact on the final product. It does however depend on the yeast strain. You can check that. Not sure what yeast...

To SocalNat: checked last night-yes to sediment. The priming sugar calculator is an interesting thought. Where do I find one? Unless hef is indeed that finicky, I wonder if I just messed up and didn't get the priming sugar into the batch. Rookie error vs. senior moment vs. home brew brain or a...

Bottles are at room temp. About 3 weeks in. No bubbles at all. I actually boiled 10 gal-split the batch into 2 fermenters: one got the Bavarian Wheat strain, the other got Weihenstephan (sp?) Both starters, fermentation, secondary and bottling were side by side and the Weihenstephen batch has...

I'm fairly new to home brew and encountered a problem. Made a heffaweissen via extract kit. Made a yeast starter with Wyeast Bavarian Wheat. Good activity in the starter. Couldn't boil until about 48 hours later. Pitched at below 80 degrees. Good Kreusen. Moved to secondary for about 2 weeks at...

You didn't mention the brand of the "pre-mix kit" that you used. I'm fairly new to home brewing having started with various Cooper's kits. I had batches that seemed to ferment little (or at least less than I thought they should have). I had trouble getting to the final gravity that I thought I...