NitrouStang96
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- Dec 7, 2007
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Sorry -
I'm just not sure if this is a definite number or if it varies by recipe, and I have 30min left in the boil of my first ever batch right now, and my LHBS left out the temp instructions. I am currently going by their instructions as well as a full printout of Palmer's.
My LHBS gave me free wheat beer ingredients with my kit along with instructions for a hefe. The hops printed on the page are Hallertaur, but they're scratched out. The hops they substituted are Tettnenger (incorrect spelling, I can't read what they wrote), with 1.5oz for 60min and .5oz for the last minute.
All I need to know are the temps for pitching my yeast (Safbrew WB-06) and what temp I should let it ferment at. Their list of "starter kit ingredients" say that this beer is more like a German hefe in that it has no banana- or clove-like flavors (which may or may not be a disappointment to me, we'll see), but I know that pitching/fermenting at a higher temp in a normal hefe will add more banana flavors, whereas a lower temp will be more clove-like.
So............ all that said...
At what temp should I pitch, and at what temp should I want the yeast to be getting it on?
I'm just not sure if this is a definite number or if it varies by recipe, and I have 30min left in the boil of my first ever batch right now, and my LHBS left out the temp instructions. I am currently going by their instructions as well as a full printout of Palmer's.
My LHBS gave me free wheat beer ingredients with my kit along with instructions for a hefe. The hops printed on the page are Hallertaur, but they're scratched out. The hops they substituted are Tettnenger (incorrect spelling, I can't read what they wrote), with 1.5oz for 60min and .5oz for the last minute.
All I need to know are the temps for pitching my yeast (Safbrew WB-06) and what temp I should let it ferment at. Their list of "starter kit ingredients" say that this beer is more like a German hefe in that it has no banana- or clove-like flavors (which may or may not be a disappointment to me, we'll see), but I know that pitching/fermenting at a higher temp in a normal hefe will add more banana flavors, whereas a lower temp will be more clove-like.
So............ all that said...
At what temp should I pitch, and at what temp should I want the yeast to be getting it on?