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Old 05-10-2010, 12:46 PM   #1
HalfPint
 
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Alright, I'm going to be making an Americanish Wheat beer soon and I'm trying out Danstars Munich. Should I ferment at room temp (74*ish) like other wheat yeasts or should I keep it cool at around 63*?

Thanks,
Jacob

 
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Old 05-10-2010, 01:38 PM   #2
doggage
 
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This says "above 17^C".

I would start at about 63 and step it up one degree a day for a week.

 
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Old 05-10-2010, 02:09 PM   #3
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Quote:
Originally Posted by doggage View Post
This says "above 17^C".

I would start at about 63 and step it up one degree a day for a week.
Sounds good to me.

 
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Old 05-10-2010, 02:16 PM   #4
chefmike
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Quote:
Originally Posted by HalfPint View Post
at room temp (74*ish) like other wheat yeasts or should I keep it cool at around 63*?
FWIW Jacob, I ferment with WL380 for my bavarian style wheats and use 62 degrees. Better balance of flavor, IMO.

Try it cool sometime, see if you like it.
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Old 05-10-2010, 04:01 PM   #5
b33risGOOD
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Im currently fermenting with this yeast at 63f, first time so i cant give any other advice.

 
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Old 05-10-2010, 08:11 PM   #6
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Well, I typically just ferment my Belgian's at room temp, which in my house is around 73-75*F, but for an American Wheat, a more neutral flavor is great. Whichever way I decide to go (probably on the lower side), I'm sure it will turn out great.

Thanks for the advice,
Jacob

 
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