SeamusMac
Well-Known Member
Hey guys,
I'm starting a batch of Apfelwein using Wyeast 3068 (Weihenstephan Weizen) and I'm looking for some input on the ideal temperature for fermentation from those who have used it. I'm aware that fermentation temperature has a huge effect on which esters/phenolics are produced by the yeast and so I'd like to get strong clove phenolics for this batch without adding any actual cloves. The yeast's ideal range is from 64-75*F and I have the ability to keep my batch anywhere within that range using a warm water bath in a 62*F room.
Any recommendations?
I'm starting a batch of Apfelwein using Wyeast 3068 (Weihenstephan Weizen) and I'm looking for some input on the ideal temperature for fermentation from those who have used it. I'm aware that fermentation temperature has a huge effect on which esters/phenolics are produced by the yeast and so I'd like to get strong clove phenolics for this batch without adding any actual cloves. The yeast's ideal range is from 64-75*F and I have the ability to keep my batch anywhere within that range using a warm water bath in a 62*F room.
Any recommendations?