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Old 10-23-2012, 03:58 PM   #31
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@greatscmaltez Thanks, that puts my mind at ease. Its crazy how I almost feel "guilty" pitching without a starter, but hey, I'll just have to plan my brew schedules better in the future.

This is sitting at a solid 68, and I'm planning on letting it sit for 15 days before racking to a keg.

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Old 03-11-2015, 07:58 PM   #32
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Default 3068 vs 34/70

I am a little confused and can't seem to dig up any good info - so why not give life to this thread

Both Wyeast 3068 and Fermentis 34/70 are "Weihenstephan" strain as marketed, but 3068 is an ale, while 34/70 is a lager. How can the same strain be classified two ways? Am I missing something?

I have used 34/70 before at lager temps (53F), but if they are both technically the same strain, then just adjusting temperature would make the difference?

Many thanks,

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Old 03-11-2015, 08:08 PM   #33
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I believe they are different strains. Weihenstephan is a Bavarian brewery.
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Old 03-12-2015, 05:34 PM   #34
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Weihenstaphaner makes ales as well as lagers.
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Old 03-13-2015, 12:25 AM   #35
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Since I created this post I have brewed hundreds of batches so it's funny to see my noob session from so long ago. 3068 is an ale yeast. I love this yeast and to ferment it around 67. To answer my own original noob concerns, you should make a starter if you have the means. This yeast makes a money hefe if you allow it to work for about 3-3.5 weeks.

I've also actually been to Weihenstephaner since I've posted this and it's worth the trip. The beer definitely tastes better there. But honestly, if you're in Munich, Ayinger should be your number 1, followed closely by Augustiner.
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Old 09-30-2015, 02:18 AM   #36
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Great post. I'm gonna bring it back to life again! I plan to brew with this yeast in a few weeks, to make a real German Hefe for a good friend who loves Ayinger. (but don't we all hate the cost!) So the original post warns against over pitching, but there are other recommendations to make a starter. I've haven't done so yet - been happy so far with hydrated dry yeast. But since this is a smack pack, I'm going to give it a try. But I'll just pitch straight from the package. Given that scenario, what's the best advice on fermentation temperature, and time to leave it in primary? With a flavor profile close to Ayinger as the goal.
Bottled 2014: Imp Red Ale, Centennial Blonde, Enohcs Award Winning IPA
Bottled 2015: American Wheat Pale Ale, Zombie Dust clone, FW Union Jack clone, small English brown, War Pigs RIS
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Old 10-02-2015, 10:39 PM   #37
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Jamil suggests pitching and fermenting the majority of the wort at 62

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