Mencken
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I'm planning on brewing a Weihenstephaner Hefeweissbier clone. I'm trying to decide on what yeast to go with. My two options are White Labs Hefeweizen Ale WLP300 and Wyeast Weihenstephan Weizen 3068. The second one is what I'm leaning towards, but the description of it on AHS has me befuddled. In particular, it says:
"Since this is a true top cropping yeast, it requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration, and may prove too difficult for Pad filtration only."
I assume 33% just means that it bubbles up a lot, so in order to avoid blowouts, you want a lot of free space in your primary at the top. Can anyone explain what the rest of it means? Thanks in advance
"Since this is a true top cropping yeast, it requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration, and may prove too difficult for Pad filtration only."
I assume 33% just means that it bubbles up a lot, so in order to avoid blowouts, you want a lot of free space in your primary at the top. Can anyone explain what the rest of it means? Thanks in advance