Why under pitch a Bavarian Hefeweizen ? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Why under pitch a Bavarian Hefeweizen ?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 09-25-2009, 09:08 PM   #1
Grinder12000
HBT_SUPPORTER.png
 
Grinder12000's Avatar
Recipes 
 
Jul 2008
Columbus WI
Posts: 2,995
Liked 41 Times on 34 Posts



So I've decided to ferment my Bavarian Hefeweizen at 62 degrees. Now I have been reading (somewhere) that it's not a bad thing to underpitch.

Anyone know why it's not a bad thing?


__________________
Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
Reply With Quote
Old 09-25-2009, 09:17 PM   #2
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
 
humann_brewing's Avatar
Recipes 
 
Oct 2008
the sun
Posts: 15,494
Liked 327 Times on 323 Posts


My guess is so the yeast have to struggle and get stressed out at their big task which would produce the off flavors that the style is known for.



 
Reply With Quote
Old 09-25-2009, 09:44 PM   #3
JKoravos
Recipes 
 
Jul 2009
Chelmsford, MA
Posts: 1,203
Liked 73 Times on 54 Posts


If you like over the top esters, it's good. Underpitching cause the yeast to have to replicate more, which in turn produces more esters.

 
Reply With Quote
Old 09-25-2009, 09:56 PM   #4

Pitching rate can affect the amount of esters expressed; ester formation is linked to the rate of growth by the yeast. Many Belgian breweries will underpitch relative to American standards to coax a greater amount of esters out of their already characterful yeasts.

This is an interesting read on the subject.

Quote:
Ester and other flavor component production or synthesis is a complex subject because there are so many variables taking place at the same time. You are right, ester production is related to yeast growth but not in the way you might think. The key element to yeast growth and ester production is acyl Co-A. It is necessary for both yeast growth and ester production. When it is busy with yeast growth, during the early part of the fermentation, it is not available for ester production. Ester production is directly related to biomass production. Everything that increases biomass production (intensive aeration, sufficient amount of unsaturated fatty acids, stirring) decreases ester production. The more biomass that is produced the more Co-enzyme A is used and therefore not available for ester production. Anything that inhibits or slows down yeast growth usually causes an increase in ester production: low nutrient, low O2. It has been noted that a drop in available O2 from 8 ppm down to 3 ppm can cause a four fold increase in esters.

 
Reply With Quote
Old 09-25-2009, 10:05 PM   #5
Grinder12000
HBT_SUPPORTER.png
 
Grinder12000's Avatar
Recipes 
 
Jul 2008
Columbus WI
Posts: 2,995
Liked 41 Times on 34 Posts


SO - if I'm brewing at a very cool temperature to decrease the banana aspect would under pitching counteract this?

On the Yeast site "Increasing pitch rates will reduce ester production. "
__________________
Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4


 
Reply With Quote
Old 09-25-2009, 10:33 PM   #6

Quote:
Originally Posted by Grinder12000 View Post
SO - if I'm brewing at a very cool temperature to decrease the banana aspect would under pitching counteract this?

On the Yeast site "Increasing pitch rates will reduce ester production. "
You're overthinking it - with Weizen yeasts, temperature is about balancing the esters and phenols that the strains are selected for. 62 is a perfect temperature for fermenting a Hefeweizen.

Increasing pitching rates will reduce ester production; this is why I don't recommend pitching directly onto a cake from a previous fermentation if esters are important to the flavor profile - the fermentation will be too clean.

In other words, build a starter according to normal pitching rates since this is your first foray into Hefeweizen to establish a baseline for future experimentation.

AgingHopster Likes This 
Reply With Quote
Old 09-27-2009, 10:37 PM   #7
BigNastyBrew
Recipes 
 
Jan 2009
Avondale, AZ
Posts: 136

If I want a heavy ester profile, I won't even make a starter (normally, I'm religious when it comes to making starters). Say, a 1.050 Hefeweizen, I'll pitch 2 vials instead of a starter because the exponential growth phase (where the isoamyl acetate ester (banana) is typically formed) will occur completely in the beer and not in a starter. But, I like a heavy ester profile in Hefeweizens and most Belgians.
__________________
Beer Blog and Forum:Real Beer Activist

What have you done for the beer world, lately?

 
Reply With Quote
Old 09-28-2009, 12:26 AM   #8
RunBikeBrew
Recipes 
 
Aug 2008
CT
Posts: 166
Liked 2 Times on 2 Posts


I made Jamil's Hefeweizen a few months ago (from Brewing Classic Styles). I followed his instructions (ferment at 62F) and pitching rate (via starter from the Mr. Malty calculator). Turned out really well.

 
Reply With Quote
Old 09-28-2009, 04:50 PM   #9
Grinder12000
HBT_SUPPORTER.png
 
Grinder12000's Avatar
Recipes 
 
Jul 2008
Columbus WI
Posts: 2,995
Liked 41 Times on 34 Posts


I'm bubbling away at 62 degrees and did not use a starter. Not really by choice but a timing thing. I put in a blow off tube this morning as it looked like it was starting to really ramp up and get active.

I'm surprised I can get to 62 actually - wet towel/fan trick with a 67 degree basement.
__________________
Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
Reply With Quote
Old 05-26-2010, 03:32 AM   #10
echotraveler
Recipes 
 
Apr 2010
Puerto Rico
Posts: 96
Liked 2 Times on 2 Posts


Hijack for a question,

I pitched at around 80f then put it into a cooler at 65F...am i getting banana beer???



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Bavarian Hefeweizen not like Paulaner Hefeweizen - How come? cootr_brn Extract Brewing 22 05-19-2014 11:06 PM
Bavarian Hefeweizen - question Grinder12000 General Techniques 5 10-07-2009 05:26 PM
My 1st Bavarian Hefeweizen - questions Grinder12000 Recipes/Ingredients 10 09-22-2009 11:33 AM
First All Grain Bavarian Hefeweizen on tap! EdWort All Grain & Partial Mash Brewing 35 03-23-2007 12:16 AM
AHB Bavarian Hefeweizen TxBrew Recipes/Ingredients 11 09-04-2006 11:32 PM


Forum Jump