storytyme
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- Jun 28, 2012
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I brewed up a 5 gallon batch of a Bavarian Hefeweizen. It is my second batch and I learned from all my errors in the first batch. I tried to get it to fit into a 5 gallon glass carboy, but overfilled it and had to siphon a little out. Once all the chaos stopped I started to clean up and forgot that I did zero oxygenation....not even a swirl. I went and tried to give it a shake for a while, but it was tough because it was filled so high. The fermentation still was active, but before I pitched my yeast I took a gravity reading and it was 1.082! The recipe says the starting gravity should be 1.055. I chalked it up to the lack of oxygen, but that was only a guess. Fast forward 8 days later and I take a gravity reading and hope it is close to the 1.013 that I am looking for. Well it is at 1.026 after 8 days. Fast forward to 10 days. Take another reading, and 1.026. Do I need to let it stay longer because of my error of not giving it the oxygen it needed? What are some of your experiences with this type of beer and fermentation? I love this forum and I thank everyone in advance for reading this and even better replying to it. Thanks.
side note: I used Wheat LME, Hallertau hops and Wyeast #3068 Weiihenstephan.
side note: I used Wheat LME, Hallertau hops and Wyeast #3068 Weiihenstephan.