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Old 03-09-2011, 11:12 PM   #451
julian81
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Jan 2011
Seattle, WA
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I'm planning on brewing this, this coming Sunday. Thanks for the recipe Ed. I'll also be using Red Wheat as that's what my LHBS carries. I'll be following the recipe pretty much 100%. Thanks for posting!

 
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Old 03-10-2011, 03:09 AM   #452
bmason1623
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Sep 2010
Chicago, IL
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I just brewed this tonight for the second time. My first batch was watered down probably due to a 1.022 FG and a 10 day fermentation period. This time around I'm going to let it ferment for 2-3 weeks. My question is should I ferment at the high range for this yeast (72-75 F for wyeast 3068) in order to get some of the banana, fruity flavor? TIA.

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Old 03-10-2011, 03:19 AM   #453
lumpher
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Jul 2009
texas
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Quote:
Originally Posted by bmason1623 View Post
I just brewed this tonight for the second time. My first batch was watered down probably due to a 1.022 FG and a 10 day fermentation period. This time around I'm going to let it ferment for 2-3 weeks. My question is should I ferment at the high range for this yeast (72-75 F for wyeast 3068) in order to get some of the banana, fruity flavor? TIA.

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this is 1 of my haus brews (many thanks to ed). yes, the higher, the more banana
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Old 03-10-2011, 03:29 AM   #454
doctorRobert
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Apr 2010
Sharon, MA
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Quote:
Originally Posted by lumpher View Post
this is 1 of my haus brews (many thanks to ed). yes, the higher, the more banana
I disagree.

I think its all about the pitching temp. You have to pitch low - 60's or below and let it ramp up. I pitched at 60 and fermentation got up to 67 and had more banana than when i pitched and fermented around 70.
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Old 03-10-2011, 05:30 AM   #455
EdWort
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Jul 2006
Bee Cave, Texas
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Quote:
Originally Posted by bmason1623 View Post
I just brewed this tonight for the second time. My first batch was watered down probably due to a 1.022 FG and a 10 day fermentation period. This time around I'm going to let it ferment for 2-3 weeks. My question is should I ferment at the high range for this yeast (72-75 F for wyeast 3068) in order to get some of the banana, fruity flavor? TIA.
I only get mine down to the 70s before pitching and my temp probe for my controller gets taped to the side of the bucket and set to 68 degrees and I get plenty of banana esters.

No need to wait 2-3 weeks to ferment. 10 days max, but you can keg in 7 easy. That's the beauty of German Hefe's, they are are quick from pitch to pour. Two weeks max.

 
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Old 03-10-2011, 06:13 PM   #456
bmason1623
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Sep 2010
Chicago, IL
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Thanks to everyone who answered my question. I brewed it last night and less than 24 hours later it's bubbling like crazy. I do have it fermenting in a slightly warmer room than last time. Also, I mashed at a higher temp (157) to get a fuller bodied brew than last time. I'll pull a gravity sample in 7 days and see where it is. Think I'm going to prime a keg with corn sugar instead of co2. I can hardly wait!

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Old 03-12-2011, 10:07 PM   #457
bmason1623
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Sep 2010
Chicago, IL
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Yet another question from me (sorry!). If a hefewizen is bottled, it's recommended that the bottle be rolled to rouse up the yeast prior to serving. But what if it's kegged? Should the keg be roused prior to tapping and dispensing? This seems to make sense to me. Anyone? Thanks.

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Old 03-14-2011, 02:02 PM   #458
JMass
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Jun 2007
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Quote:
Originally Posted by bmason1623 View Post
Yet another question from me (sorry!). If a hefewizen is bottled, it's recommended that the bottle be rolled to rouse up the yeast prior to serving. But what if it's kegged? Should the keg be roused prior to tapping and dispensing? This seems to make sense to me. Anyone? Thanks.
This is a matter of personal taste. If your hefe starts to clear up, then give the keg a jiggle. Or if you want more yeast/taste, do a pre-emptive jiggle.

 
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Old 03-14-2011, 06:37 PM   #459
julian81
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Jan 2011
Seattle, WA
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I just brewed this yesterday. My beer software miscalculated my evaporation rate/trub loss/etc so I overshot my preboil volume by a gallon (I should have noticed this, but was just too excited to brew!). Anyway, I still ended up with a 77% efficiency, but definitely had a lower OG than expected. 4 points lower than the bjcp style guidelines; 1.040.

I ended up with 6.75 gallons of fermentable wort of which I used only about 5.5 gallons into the carboy. Pitched a 1.2L starter @ around 70F. Fermentation started in 5 hours!!! This yeast is going NUTS! I've already had to empty the blow off bucket (which overflowed). It's fermenting away happily at 69-70F and smelling delicious already.

Hoping I get around 77%+ attenuation to get the FG lower and bump the ABV up. We'll see. I think despite sparging too much into the kettle, I'm still gonna end up with a solid brew. I'll be re-brewing this soon though with 1 gallon less in the kettle and all should be good

 
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Old 03-16-2011, 03:41 PM   #460
elproducto
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Jul 2010
Ontario
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Quote:
Originally Posted by EdWort View Post
NO, please use a German noble hop if you want an authentic Bavarian Hefe. I used Tettanger last weekend since I did not have hallertau hops.

Ed, how was it with Tettanger? I have a pound of that, but no Halertauer.
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