AggieChemDoc
Well-Known Member
All:
The big brew wit recipe called for a 1 week fermentation at 73, 24 hours at 50, and a 10-14 day lagering at 34.
This is a strange temperature regime to me. I've done a number of excellent witbiers with only a 70 degree fermentation. I'm following the recipe... my beer finished at 1.010 in 5 days, I dropped the temp to 50 for 24 hours, and I am currently in day 3 @ 34 degrees. I did notice that the WLP400 was throwing some sulfur during fermentation, so perhaps this will help with that?
Any insight into this particular fermentation schedule? My thinking is that this will shut those yeast down at basically day 6, locking in whatever flavor profile is there. I know witbiers are best drunk young... but this one will be REALLY young!
The big brew wit recipe called for a 1 week fermentation at 73, 24 hours at 50, and a 10-14 day lagering at 34.
This is a strange temperature regime to me. I've done a number of excellent witbiers with only a 70 degree fermentation. I'm following the recipe... my beer finished at 1.010 in 5 days, I dropped the temp to 50 for 24 hours, and I am currently in day 3 @ 34 degrees. I did notice that the WLP400 was throwing some sulfur during fermentation, so perhaps this will help with that?
Any insight into this particular fermentation schedule? My thinking is that this will shut those yeast down at basically day 6, locking in whatever flavor profile is there. I know witbiers are best drunk young... but this one will be REALLY young!
