Wyeast 3068 ferm. Temps

greenhaze said:

Hi all
I have read a lot here about 3068 being a beast in primary fermentation. I have a honey weizen now five days in primary using 3068. I didn't make a starter, my target OG was 1.052/1.056. My Og came in at 1.054. I pitched the yeast about 3 degrees above the max temp as per Wyeast which was last Sunday
I have my swamp cooler water at 60 degrees since Monday. It's being fermenting away nice 2 inch head of krausen, lots of gurgling from my blow off tube.
Do you think I should raise the temp of my swamp cooler water a couple of degrees or let it ferment at the lower end of the scale assuming the internal temp of the Carboy is 5/7 degrees hotter.
Sorry for the ramble, just trying to make good beer. This is my second extract brew.
Slainte

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greenhaze said:

So that's what the smell was the other day when I opened the closet, it smelled bad !
Slainte

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highgravitybacon said:

I thought the sewer had backed up in my house and a band of vagrants was using my crawl space as a latrine. It was pretty gamey for a while. Needless to say this caused some marital strife. Hard as it is to believe, wives don't like the house to smell like a sewage treatment plant.

I was like, "Baby, marriage is about compromise. We need to come to terms about this. By we, I mean you, and by compromise, I mean that you just realize that it's all in the name of my beer."

Well that's what I thought in my head. What I really said was, "Oh, I didn't notice anything. Maybe the compost bin is just a little ripe."

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Pratzie said:

My Hefe is passed the three week mark now but I pitched in a temp around 72. Took it into my basement and it stayed in the 65-69 range and was giving off some wicked banana/clove flavors. Next to my cider, when u walked in the garage it smelled like a smoothie shop.

Ive read the lower the ferment temp, the more pronounced the banana/clove, the higher the temp the more distinct bubble gum esters so i'd have to say its prob what u prefer as far as the taste of th brew.

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highgravitybacon said:

I sent wyeast and email asking about how to maximize the banana. I like a proper Banana Bomb hefe. They suggest that temp wasn't quite as important as pitch rate. For more banananany flavors, pitch at 6 million yeasts / ml of wort. Sierra Nevada's Kellerweiss has a very nice clovey flavor. I would love to know their yeast and recipe. They say open fermentation is a part of this. I've heard other people suggest this too.

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