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Old 08-14-2011, 12:53 AM   #1
smokenjoke
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May 2011
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I did a search and haven't found the answer I'm looking for. I beginning to ferment an American Wheat for the first time. I'm using Wyeast 1010 and wondering what the suggested fermentation temperature should be for this type of beer?

Thanks



 
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Old 08-14-2011, 12:56 AM   #2
kyle6286
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I'm not sure off the top of my head but I would try to keep it under 70. My last batch was an American wheat and I lost control of the temp for a while and my fermometer got up to 74. Needless to say, it's my first beer in the keg and it is very tangy and has a band-aid flavor. I hope it mellows out.



 
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Old 08-14-2011, 01:00 AM   #3
beergolf
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Quote:
YEAST STRAIN: 1010**|**American Wheat™

Back to Yeast Strain List

A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable.

Origin:
Flocculation: Low
Attenuation: 74-78%
Temperature Range: 58-74° F (14-23° C)
Alcohol Tolerance: approximately 10% ABV
Styles:
***American Wheat or Rye Beer
***Cream Ale
***Düsseldorf Altbier
***Kölsch
***Northern German Altbier
.


I would keep it in low to mid sixties....

 
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Old 08-14-2011, 01:19 AM   #4
bottlebomber
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I used that a few months ago, its acually pretty crazy stuff. It forms a huge mat of yeast on the top of the brew that you almost have to break loose before it will drop. I fermented in the upper 60s and in the peak of fermentation it climbed to about 72. That was too hot I think, it developed a really tart flavor that took about a month in the bottles to dissipate. Great yeast strain though

I would try to keep it at 62-64

 
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Old 08-14-2011, 01:39 AM   #5
smokenjoke
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Thanks for the help everyone. I've got it set for 69 so I'll turn it down a bit and let it work.
Thanks again!

 
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Old 08-14-2011, 04:52 PM   #6
smokenjoke
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May 2011
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I got up this morning expecting the worst since I've read many threads of slow fermenting wheat beer. The temp is at a steady 65 degrees and the airlock is bubbling like crazy. I'll let you know how it turns out. Thanks again for your guidance. This is a wonderfully informative forum.

 
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Old 08-14-2011, 05:01 PM   #7
bottlebomber
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That yeast is pretty unstoppable. I think you could probably pitch a little higher and take it down into the high 50s. Would probably make a really interesting brew

 
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Old 08-14-2011, 05:43 PM   #8
Malticulous
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I use WLP320 and it works fine for 59-70. Esters are nearly the same. I've tried to make a clean beer with it but can't. Wyeast 1010 seems more versatile. I'll have to try it. 320 is wonderful in my rye beer but I like to be able to brew more than one style with a yeast.


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