woopig
Well-Known Member
I'm sure this info is somewhere, but I just can't seem to find it. About to make the Austin Homebrew Dunkelweizen kit, with Wyeast 3068 (Weihenstephaner weizen) yeast. I got a freezer and temp control unit last week, so I'm finally going to be able to control fermentation temps.
Brewing Classic Styles recommends 62 degrees for this beer, which I was planning on following. The OG for this beer is 1.052, and I wasn't planning on a starter.
So, what I'm confused on is the relation between the temp I intend to ferment at and the pitching temps. Do I really need to get my wort cooled down to my fermenting temps? Or, as the Wyeast packet says, do I pitch closer to 70 and leave there for a few days? If so, do I bring it down to 62 slowly, or can I just set it right in there at 62?
Again, I'm sure this info is all over the place, I just want to be sure and do this beer right. Thanks in advance.
Brewing Classic Styles recommends 62 degrees for this beer, which I was planning on following. The OG for this beer is 1.052, and I wasn't planning on a starter.
So, what I'm confused on is the relation between the temp I intend to ferment at and the pitching temps. Do I really need to get my wort cooled down to my fermenting temps? Or, as the Wyeast packet says, do I pitch closer to 70 and leave there for a few days? If so, do I bring it down to 62 slowly, or can I just set it right in there at 62?
Again, I'm sure this info is all over the place, I just want to be sure and do this beer right. Thanks in advance.