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Old 07-03-2011, 03:45 PM   #1
donjonson
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Default wyeast 3068 advise

Hi I am going to be brewing a dunkleweizen recipe which calls for 3068 yeast. I would like to achie e a good balance between cloves and banana. I looked at the yeast manufacturer website and it gave some high level advise. Does anyone have some specific advise for me to achie e.this? Like lurching rate, starter or no, fermentation temps at different stages.

Thanks


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Old 07-03-2011, 05:11 PM   #2
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The best wheat beer I ever drank was made by another local homebrewer in Athens, he told me he uses 3068 and starts the fermentation off in the low 50's and slowly creeps up the temp as it begins to finish out.

I don't remember if he said he did a starter.


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Old 07-03-2011, 08:05 PM   #3
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I just got one smack pack. does anyone have any advice on what yeast pitching temp should be? also I think Im going to ferment at 68 degrees for the first 2 days and then drop it down to 65. what do you guys think? or should I just keep it at 68 the whole time?
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Old 07-03-2011, 08:08 PM   #4
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How is it you plan to keep the wort at 68 degrees and then take it down to 65, exactly?
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Old 07-03-2011, 08:09 PM   #5
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I use 3068 in all my German wheats. I would not start high and end low, if anything, do the opposite. I start on the lower end, with a 1.5L starter (for a 1.056 batch), pitch at 62ish and let it go from there. Once it finishes going crazy, it tends to stay at 68.

My German wheats have a nice clove/banana balance when all is said and done.
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Old 07-03-2011, 08:12 PM   #6
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I try to pitch and keep it at 68 when I use it. I should try starting lower though one day since I hear people get good results doing that.

FYI, this one ferments like a beast, so prepare for that. Every time I use it I have a blowout!
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Old 07-03-2011, 08:24 PM   #7
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Braufguss has the right idea. I really wouldn't stress out about 3068. If you're intention is to achieve that banana and clove profile then anything about 65 degrees should be fine. I have fermented with that strain with temps as high as 78 degrees without any adversity.

When brewing in the summer, I encourage others to brew Saisons, trappists (esp dubbels), and wheats because their high fermentation ranges allow for the onset of fruity esters. Who doesn't want a unique finish? As my great-grandfather used to say: It grows with the warmth, it goes to the pate, it finishes fruity with 3068.
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Old 07-03-2011, 08:39 PM   #8
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Great question! There are varying opinions on this site regarding best fermentation temp for this yeast, ranging roughly 60-70F. When doing EdWort's Bee Cave Bavarian Hefe weizen (great recipe, btw), I followed his suggestion and pitched and fermented at 68 (using a ferm chamber to maintain temp). I did a 1 L starter instead of the .75L that I think he recommended, but I doubt that made much difference. It turned out great, but I sense a little more banana than clove.

I've only used this yeast once, so my results are anecdotal at best. One question I would have is whether the optimum temp for this strain is style dependent, i.e. would you want to do something differently for the dunkel than for the hefe?

Keep us posted with how the brew turns out!
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Old 07-03-2011, 09:01 PM   #9
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Wow thanks for all the advice. I am going tojust pitch one smack pack and no starter. To control temps I have a chest freezer with an et 111000 temp controller.

So if I were to startlow and then move higher. How long should I waitbefor raising the temp?
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Old 07-03-2011, 09:35 PM   #10
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When raising my temps, I try for a degree a day.


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