Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3068 ferm. Temps
Reply
 
Thread Tools
Old 10-05-2012, 05:40 AM   #1
greenhaze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Costa Mesa, California
Posts: 240
Liked 7 Times on 5 Posts
Likes Given: 2

Default Wyeast 3068 ferm. Temps

Hi all
I have read a lot here about 3068 being a beast in primary fermentation. I have a honey weizen now five days in primary using 3068. I didn't make a starter, my target OG was 1.052/1.056. My Og came in at 1.054. I pitched the yeast about 3 degrees above the max temp as per Wyeast which was last Sunday
I have my swamp cooler water at 60 degrees since Monday. It's being fermenting away nice 2 inch head of krausen, lots of gurgling from my blow off tube.
Do you think I should raise the temp of my swamp cooler water a couple of degrees or let it ferment at the lower end of the scale assuming the internal temp of the Carboy is 5/7 degrees hotter.
Sorry for the ramble, just trying to make good beer. This is my second extract brew.
Slainte


greenhaze is offline
 
Reply With Quote
Old 10-05-2012, 06:00 AM   #2
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 918
Liked 215 Times on 151 Posts
Likes Given: 159

Default

Quote:
Originally Posted by greenhaze View Post
Hi all
I have read a lot here about 3068 being a beast in primary fermentation. I have a honey weizen now five days in primary using 3068. I didn't make a starter, my target OG was 1.052/1.056. My Og came in at 1.054. I pitched the yeast about 3 degrees above the max temp as per Wyeast which was last Sunday
I have my swamp cooler water at 60 degrees since Monday. It's being fermenting away nice 2 inch head of krausen, lots of gurgling from my blow off tube.
Do you think I should raise the temp of my swamp cooler water a couple of degrees or let it ferment at the lower end of the scale assuming the internal temp of the Carboy is 5/7 degrees hotter.
Sorry for the ramble, just trying to make good beer. This is my second extract brew.
Slainte
I made a hefe with 3068 that fermented at 70F. Nice banana flavors, not a whole lot of clove. But I think the banana just steamrolls the clove. It's a nice beer and I like it. Mostly just wheat DME.

I fermented at ambient temps just having the carboy in a bigazz tube of water to moderate its temperature.

Just keep the temp consistent whatever you pick. You'll get a fine beer I'm sure. Take good notes. If your beer is crapola then do something different next time. Just an FYI about this yeast, if you haven't already noticed the sulfury smell you soon will. Let that clear before you bottle or you'll have bottled turds.

It's just beer. You'll be fine.


highgravitybacon is offline
 
Reply With Quote
Old 10-05-2012, 06:05 AM   #3
greenhaze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Costa Mesa, California
Posts: 240
Liked 7 Times on 5 Posts
Likes Given: 2

Default

So that's what the smell was the other day when I opened the closet, it smelled bad !
Slainte
greenhaze is offline
 
Reply With Quote
Old 10-05-2012, 06:09 AM   #4
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 918
Liked 215 Times on 151 Posts
Likes Given: 159

Default

Quote:
Originally Posted by greenhaze View Post
So that's what the smell was the other day when I opened the closet, it smelled bad !
Slainte
I thought the sewer had backed up in my house and a band of vagrants was using my crawl space as a latrine. It was pretty gamey for a while. Needless to say this caused some marital strife. Hard as it is to believe, wives don't like the house to smell like a sewage treatment plant.

I was like, "Baby, marriage is about compromise. We need to come to terms about this. By we, I mean you, and by compromise, I mean that you just realize that it's all in the name of my beer."

Well that's what I thought in my head. What I really said was, "Oh, I didn't notice anything. Maybe the compost bin is just a little ripe."
highgravitybacon is offline
 
Reply With Quote
Old 10-05-2012, 06:25 AM   #5
greenhaze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Costa Mesa, California
Posts: 240
Liked 7 Times on 5 Posts
Likes Given: 2

Default

Quote:
Originally Posted by highgravitybacon

I thought the sewer had backed up in my house and a band of vagrants was using my crawl space as a latrine. It was pretty gamey for a while. Needless to say this caused some marital strife. Hard as it is to believe, wives don't like the house to smell like a sewage treatment plant.

I was like, "Baby, marriage is about compromise. We need to come to terms about this. By we, I mean you, and by compromise, I mean that you just realize that it's all in the name of my beer."

Well that's what I thought in my head. What I really said was, "Oh, I didn't notice anything. Maybe the compost bin is just a little ripe."
LMAO
Slainte
greenhaze is offline
 
Reply With Quote
Old 10-05-2012, 06:35 AM   #6
Pratzie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Pratzie's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Northeastern Pennsylvania
Posts: 1,549
Liked 154 Times on 109 Posts
Likes Given: 112

Default

My Hefe is passed the three week mark now but I pitched in a temp around 72. Took it into my basement and it stayed in the 65-69 range and was giving off some wicked banana/clove flavors. Next to my cider, when u walked in the garage it smelled like a smoothie shop.

Ive read the lower the ferment temp, the more pronounced the banana/clove, the higher the temp the more distinct bubble gum esters so i'd have to say its prob what u prefer as far as the taste of the brew.
__________________
Bottled: Nothing :(
Kegged: Nothing :(
Primary: Empty
Secondary: Empty
Aging:
On Deck: Deception Cream Stout, BierMuncher's Centennial Blonde, Yooper's Oatmeal Stout, Joe's Ancient Orange Mead, Reaper's Mild
Pratzie is offline
 
Reply With Quote
Old 10-05-2012, 07:50 PM   #7
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 918
Liked 215 Times on 151 Posts
Likes Given: 159

Default

Quote:
Originally Posted by Pratzie View Post
My Hefe is passed the three week mark now but I pitched in a temp around 72. Took it into my basement and it stayed in the 65-69 range and was giving off some wicked banana/clove flavors. Next to my cider, when u walked in the garage it smelled like a smoothie shop.

Ive read the lower the ferment temp, the more pronounced the banana/clove, the higher the temp the more distinct bubble gum esters so i'd have to say its prob what u prefer as far as the taste of th brew.
I sent wyeast and email asking about how to maximize the banana. I like a proper Banana Bomb hefe. They suggest that temp wasn't quite as important as pitch rate. For more banananany flavors, pitch at 6 million yeasts / ml of wort. Sierra Nevada's Kellerweiss has a very nice clovey flavor. I would love to know their yeast and recipe. They say open fermentation is a part of this. I've heard other people suggest this too.
highgravitybacon is offline
 
Reply With Quote
Old 10-06-2012, 04:09 AM   #8
Pratzie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Pratzie's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Northeastern Pennsylvania
Posts: 1,549
Liked 154 Times on 109 Posts
Likes Given: 112

Default

Quote:
Originally Posted by highgravitybacon View Post
I sent wyeast and email asking about how to maximize the banana. I like a proper Banana Bomb hefe. They suggest that temp wasn't quite as important as pitch rate. For more banananany flavors, pitch at 6 million yeasts / ml of wort. Sierra Nevada's Kellerweiss has a very nice clovey flavor. I would love to know their yeast and recipe. They say open fermentation is a part of this. I've heard other people suggest this too.
That's just shy of 120 billion active cells. I can't get on MrMalty from my iPad but I think I'll def try this with my next hefe.
__________________
Bottled: Nothing :(
Kegged: Nothing :(
Primary: Empty
Secondary: Empty
Aging:
On Deck: Deception Cream Stout, BierMuncher's Centennial Blonde, Yooper's Oatmeal Stout, Joe's Ancient Orange Mead, Reaper's Mild
Pratzie is offline
 
Reply With Quote
Old 10-06-2012, 10:41 AM   #9
1Mainebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: , Maine
Posts: 945
Liked 33 Times on 32 Posts
Likes Given: 41

Default

Mrmalty has an app for iPad and iPhone
__________________
Bucket: Air
Carboy 1: Air
Carboy 2: Air
Carboy 3: Air
Better Bottle: Air
Growlers: Air
Keg 1: Cream Ale (left tap)
Keg 2: IPA (right tap)
Keg 3: Cider
Keg 4: Ale Full-O-Funk
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine, Chianti, Liquid Sunshine Sparkling Banana Wine
In the Works: Kate the Great Clone

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
1Mainebrew is offline
 
Reply With Quote
Old 10-07-2012, 03:12 AM   #10
Pratzie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Pratzie's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Northeastern Pennsylvania
Posts: 1,549
Liked 154 Times on 109 Posts
Likes Given: 112

Default

Ya I'm gonna download it one of these days but haven't yet


__________________
Bottled: Nothing :(
Kegged: Nothing :(
Primary: Empty
Secondary: Empty
Aging:
On Deck: Deception Cream Stout, BierMuncher's Centennial Blonde, Yooper's Oatmeal Stout, Joe's Ancient Orange Mead, Reaper's Mild
Pratzie is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS