Wyeast 3068 Weihenstephan Weizen questions - Page 4 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3068 Weihenstephan Weizen questions

Reply
 
Thread Tools
Old 10-23-2012, 03:58 PM   #31
rhcp313
Recipes 
 
Feb 2012
Chicago, IL
Posts: 17
Liked 1 Times on 1 Posts


@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.

 
Reply With Quote
Old 03-11-2015, 07:58 PM   #32
jmole
Recipes 
 
Oct 2014
Columbus, Ohio
Posts: 17
Liked 1 Times on 1 Posts


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,
Justin

 
Reply With Quote
Old 03-11-2015, 08:08 PM   #33
tehnick
Recipes 
 
Feb 2013
Posts: 105
Liked 18 Times on 14 Posts


I believe they are different strains. Weihenstephan is a Bavarian brewery.

http://us.weihenstephaner.com

 
Reply With Quote
Old 03-12-2015, 05:34 PM   #34
zachattack
Recipes 
 
Mar 2012
, MA
Posts: 2,770
Liked 299 Times on 252 Posts


Weihenstaphaner makes ales as well as lagers.

 
Reply With Quote
Old 03-13-2015, 12:25 AM   #35
greatschmaltez
Recipes 
 
Jan 2011
Atlanta, GA
Posts: 304
Liked 18 Times on 14 Posts


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.

3
People Like This 
Reply With Quote
Old 09-30-2015, 02:18 AM   #36
TxBigHops
HBT_SUPPORTER.png
 
TxBigHops's Avatar
Recipes 
 
Nov 2009
Houston, Texas
Posts: 906
Liked 118 Times on 89 Posts


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 2015: American Wheat Pale Ale, Zombie Dust clone, Union Jack clone, dark English mild, War Pigs RIS, Yellow Rose clone, NW Red Ale/Christmas Ale, Bee Cave Bav Hefe
Bottled 2016: Frankenweizen (dark hoppy wheat beer), Sunny D-Lite Session IPA, Triple Chocolate Milk Stout, Texas Sunrise (NE IPA), Bav Hefe, Kelly Light Blonde
Primary: Texas Sunrise v2
On Deck: Red IPA, Brad's Citra Pale Ale

 
Reply With Quote
Old 10-02-2015, 10:39 PM   #37
beardown2489
Recipes 
 
Nov 2014
Posts: 134
Liked 14 Times on 10 Posts


Jamil suggests pitching and fermenting the majority of the wort at 62

 
Reply With Quote
Old 04-10-2016, 06:24 AM   #38
StrangeBrew78
 
StrangeBrew78's Avatar
Recipes 
 
May 2014
Posts: 47
Liked 3 Times on 1 Posts


So brewed a hefe 2.5 weeks ago. Here is set up. I hit all my numbers. Mash temp was 152 I hung around 151-152 for the entire mash. Mashed out and hit OG on the nose after fly sparge and boil. Used a 1liter starter decanted and pitched slurry. Fermenters at 64* and it finished in about 6 days. Cold crashed at 2 weeks fermentation and racked 2 days later to keg. This morning. My FG was 1.010 which is on the money. But it had a very soapy flavor, which I know can be from
Auto lysis of the yeast. But can it happen it that quickly? Or will this mellow out. There was no banana clove or spice flavor that I could tell. It actually was very bland.


 
Reply With Quote
Old 04-10-2016, 06:09 PM   #39
dttk0009
HBT_SUPPORTER.png
 
dttk0009's Avatar
Recipes 
 
Feb 2010
Berlin, Germany
Posts: 94
Liked 2 Times on 2 Posts


I've got a Weizen using this yeast sitting in the fermentation bucket right now. As I didn't have temp control at the time, this yeast was churning away for about 48 hours at 73-75F. (23-24C) until it just stopped.

Smelled pretty strongly of sulfur so I'm gonna let it sit for a bit longer. Hopefully the smell won't linger.
__________________
Back to brewin!

Setting up brewing equipment and relearning the ropes.

Primary - Nothing
Secondary - Nothing

Bottled - Summer Amber Lager, Oatmeal Porter

Planned - Cascade IPA

 
Reply With Quote
Old 04-10-2016, 06:37 PM   #40
Gavin C
HBT_LIFETIMESUPPORTER.png
 
Gavin C's Avatar
Recipes 
 
Jul 2014
Dallas, TX
Posts: 6,789
Liked 3364 Times on 2140 Posts


Quote:
Originally Posted by StrangeBrew78 View Post
10gallons of distilled water in recipe. No mention of minerals.
Autolysis is not in play here.

What is possibly a factor related to the bland flavor is the complete absence of any minerals in the water. This is analogous to cooking without any seasoning or salt. Bland food results.

Minerals in the brewing water are required for a variety of reasons but getting a good tasting beer is chief among them.

Also Distilled water is about 3 times as expensive as RO water. RO water is just as good as distilled for building from a blank slate. Minerals are needed though. That's very important.

 
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
3068 Weihenstephan Nuggethead Fermentation & Yeast 10 01-28-2011 05:45 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


Forum Jump