3068 Weihenstephan - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 3068 Weihenstephan

Reply
 
Thread Tools
Old 01-27-2011, 10:50 PM   #1
Nuggethead
HBT_SUPPORTER.png
 
Nuggethead's Avatar
Recipes 
 
Apr 2010
Orofino Idaho
Posts: 464
Liked 34 Times on 27 Posts



I have a German Hefe in primary using this yeast at around 68F and it's been going for 14 days so far. It had enormous blow off the first 48 hours then settled, but after 14 days, it still looks like a jacuzzi. Never had fermentation this vigorous for this long before. Still looks good and smells great.
Anyone else have experience with this yeast.

 
Reply With Quote
Old 01-27-2011, 10:53 PM   #2
JonK331
 
JonK331's Avatar
Recipes 
 
Nov 2009
Fremont, CA
Posts: 2,099
Liked 33 Times on 33 Posts


Per Jamil's instruction I always ferment that yeast at 62F, but yes, it keeps going for a while and takes time for the krausen to fall.

 
Reply With Quote
Old 01-27-2011, 10:57 PM   #3
Nuggethead
HBT_SUPPORTER.png
 
Nuggethead's Avatar
Recipes 
 
Apr 2010
Orofino Idaho
Posts: 464
Liked 34 Times on 27 Posts


Yea, this yeast definitely takes living organism to the next level. Bet if I tried, I could find a pulse.

 
Reply With Quote
Old 01-27-2011, 11:11 PM   #4
Shooter
Almaigan Brewing Co.
HBT_LIFETIMESUPPORTER.png
 
Shooter's Avatar
Recipes 
 
Dec 2008
Dublin (No, not that Dublin)
Posts: 4,562
Liked 271 Times on 209 Posts


Quote:
Originally Posted by JonK331 View Post
Per Jamil's instruction I always ferment that yeast at 62F, but yes, it keeps going for a while and takes time for the krausen to fall.
Yep, I've always done 62F. It makes a nice beer at that temp. I bet at 68F it is REALLY going crazy!
__________________
Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience. - C. S. Lewis, English essayist & juvenile novelist (1898 - 1963)

 
Reply With Quote
Old 01-27-2011, 11:49 PM   #5
Nuggethead
HBT_SUPPORTER.png
 
Nuggethead's Avatar
Recipes 
 
Apr 2010
Orofino Idaho
Posts: 464
Liked 34 Times on 27 Posts


I just moved it to my fermenter cooler, going to slow drop it to 65F, then to 62F after another 24 hours so not to shock the yeast to much. It smells real good, not to much of the aromas normally found in a fermenting Hefe, just the right balance (so far).

 
Reply With Quote
Old 01-27-2011, 11:55 PM   #6
BlindOwl
Recipes 
 
Nov 2010
Boulder, Colorado
Posts: 18

I fermented a batch of this at 68 and it turned out great. Medium amounts of clove and banana. It was so vigorous that it clogged my blowoff even and pressurized it until the stopper blew off and hit the ceiling. It was a weizenbock though, so a little more stuff for the yeast to go crazy on.

 
Reply With Quote
Old 01-27-2011, 11:58 PM   #7
Nuggethead
HBT_SUPPORTER.png
 
Nuggethead's Avatar
Recipes 
 
Apr 2010
Orofino Idaho
Posts: 464
Liked 34 Times on 27 Posts


Know I always use a 1" blow off just to alleviate the blockage issue, especially when using a yeast that I haven't used before.

 
Reply With Quote
Old 01-28-2011, 03:23 AM   #8
gio
Recipes 
 
Jan 2011
Somerville, MA
Posts: 212
Liked 2 Times on 2 Posts


I'm brewing a hefe with this yeast now. I had heard about how energetic it was so I used a blowoff tube into a flask with sanitizer instead of an airlock. It started fermenting within 10 hours and rose to 68 even though the ambient temperature was 60-62. It drastically slowed within 2-3 days though and the temperature dropped to 62-64 which is where I wanted it to be. It's been 5 days now and there is no signs of fermentation at all. One other thing I noticed was that from 24-48 hours it gave off the most horrible sulfur aroma but that has gone away now.
__________________
Primary 1: Sixpoint Bengali Clone
Primary 2: Hefeweizen

 
Reply With Quote
Old 01-28-2011, 02:47 PM   #9
DrawTap88
Recipes 
 
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts


This yeast always needs a blow off over the first 72 hours. I've fermented with this yeast about 5 times over the last year, and all of them have needed blow off. I've fermented between 68 and 75 degrees. You definietly want to keep it on the low end of it's ideal temp.
__________________
Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

 
Reply With Quote
Old 01-28-2011, 03:23 PM   #10
Seven
Recipes 
 
Jan 2011
Pittsburgh, PA
Posts: 1,538
Liked 171 Times on 82 Posts


Quote:
Originally Posted by Nuggethead View Post
I have a German Hefe in primary using this yeast at around 68F and it's been going for 14 days so far. It had enormous blow off the first 48 hours then settled, but after 14 days, it still looks like a jacuzzi. Never had fermentation this vigorous for this long before. Still looks good and smells great.
Anyone else have experience with this yeast.
Yes, this same thing happened to me when using this Weihenstephan yeast.

I made 5-gal batch of dunkelweizen, placed it into a 6.5 gal fermenter bucket, pitched the yeast, and I had blowoff/krausen coming through the airlock within 24-hours!

Now I use a blowoff tube for everything for the first few days.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hefeweizen w/ Wyeast 3068 Weihenstephan bmbigda Fermentation & Yeast 9 06-01-2012 07:08 PM
Quick Weihenstephan Weizen temp question TheWeeb Fermentation & Yeast 5 10-11-2010 10:16 PM
Wyeast 3068 Weihenstephan and fermenting at 70ish SwampassJ Fermentation & Yeast 4 07-21-2010 06:48 AM
3068 Weihenstephan Weizen - questions Grinder12000 Fermentation & Yeast 8 09-23-2009 03:43 AM
Harvesting Ayinger, Weihenstephan, Hofbrau... cyberbackpacker Fermentation & Yeast 0 08-22-2009 05:17 PM


Forum Jump