greatschmaltez
Well-Known Member
I've read that the sum of the pitching and ferementation temperature should equal 30 degrees C for a Bavarian Hefe Weizen. I plan to use WLP300 with a 1 liter starter as calculated by Mr. Malty (stir plate). I really love the banana flavor of the Hefe Weizen so I am planning to ferement at 67 degrees F... shooting for as much banana as Paulaner. This would mean I should pitch at 52 degrees F. This seems a bit cold so I'm not sure if it makes sense. What would be a good pitching temperature for this yeast? How long should I leave the wort + yeast at the pitching temperature before raising it to the fermentation temperature and how fast should I increase that temperature (degrees/hr)?
I know fermentation is everything with this brew so any help from some hefe vets is much appreciated.
I know fermentation is everything with this brew so any help from some hefe vets is much appreciated.