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Old 10-16-2011, 07:57 PM   #1
biggrizzly
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We went away for the weekend during day 6-8 of my first batch of wheat beer. When I left the fermentation temperature was consistently around 70 to 72 degrees. When I arrived home today the temp was at 64 and the bucket felt cool to touch. Will this cause a problem with the continuation of fermentation?

 
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Old 10-16-2011, 10:04 PM   #2
djfriesen
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No experience with wheat beers, but typically, temps around 64° are preferable for fermentation on a majority of ale yeasts.

Either way, dipping for a little while shouldn't hurt. Bringing the temps back up a few degrees will probably encourage those yeasties to finish up, so keep an eye on your SG, and when it's stable for 3 days, you should be good to bottle.

 
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Old 10-16-2011, 10:11 PM   #3
windbreaker123
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It won't hurt. But your temps for primary should be cooler than 70/72 for a wheat. What yeast did you use ?

 
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Old 10-16-2011, 11:33 PM   #4
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Quote:
Originally Posted by windbreaker123 View Post
It won't hurt. But your temps for primary should be cooler than 70/72 for a wheat. What yeast did you use ?
After reading the specs, it looks like I'm OK. Thanks for the info.

WYEAST - Belgian Witbier
http://www.wyeastlab.com/hb_yeaststr...tail.cfm?ID=69

 
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Old 10-17-2011, 01:35 AM   #5
Unibrow
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I think 64 is a good place to be - I like to start around there and then gradually build up to low 70s after the first week.

The first 3 days of fermentation is the most temperature-sensitive time.
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