Unusmundus
Well-Known Member
So, last Wednesday night I brewed my first ever 'Brew in a bag', this was my first ever experience using base malts, and I was/am extremely siked to taste the outcome. I fermented with Wyeast 3068 Weheinstephan, and fermentation took off within hours. While at my LHBS buying the ingredients, I was talking to the store owner about how excited I was to be brewing my first hefeweizen, and moving closer to all grain brewing. He briefly mentioned that I could fiddle around with fermentation temps to get either a more dominant clovey or banana flavor. For some stupid reason I was under the impression that lower temps = more banana esters , and higher temps = more clove esters. As I'm sure most of you reading this already know, I had it completely backwards. After figuring this out around an hour ago, I ran downstairs, racked the hefe a day early (it's been 6 days, I'm not so worried about the early racking), wrapped my carboy in thick blankets secured with old belts, and placed it on my heating pad. It's been fermenting for the last 6 days in the very low 60's, and all I could smell was cloves during racking. Personally, I am a MUCH bigger fan of banana rather than clove esters (Erdinger comes to mind, as I had one earlier ). By the time I came up stairs to write this the temperature was nearly at 68, and depending on the answers I get here, I may let it rise as high as 75. I'm certainly no expert on yeasts, so I suppose my question to those that are, as well as those familiar with brewing weissbiers and hefeweizens is at this point in the fermentation (6 days) will raising the temperature grant me any banana esters, or is this too late to be reversed?
Thanks to all that read this.
-Cheers
Thanks to all that read this.
-Cheers