Kellerweiss yeast temperature
- Thread starter Calder
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I haven't used it, but I think it's a Bavarian Weizen strain. You could start it out around 66 and let the temp rise a little to around 72 and it will give you a really clovey profile. If you want a more subdued spiciness, just ferment around 65 for the whole fermentation.
Cheers!
Cheers!
aubiecat
Well-Known Member
The one reasons I like Kellerweis so much is because I don't get the banana flavor.
+1
Piratwolf is right. I meant to say that the initial low temp would promote the formation of clove and then the raised temp would cause some of the banana flavors to come out. This would give you a true Kellerweis beer.
Are you culturing the yeast out of a bottle of Kellerweis?
Calder
Well-Known Member
I harvested some from bottles a couple of years ago. Used it several times and was very disappointed with it. Thought I might wake it up from storage and try again, if I could find anything to tell me how to use it differently.
Last time I didn't use any temperature control. Since the fer,menter would have been on my concrete floor, I would guess the temperature stayed pretty close to mid 60s.
bobjohnson
Well-Known Member
From listening to jamil on the brewing network, he suggests going low temp on hefe's. 62 to 64 degrees. Let it sit there until done. It's hard to do it that low initially, but try it. It really gets you a great balanced hefe. And I have done this w/ wyeast hefe strain (3068 I think) and cultured kellerweise yeast.
