Weizenmeister
Member
So I made my first ten 5-gal batches of homebrew, all Hefeweizen, with no more research than the instruction/advice and one page recipe they gave me at my local brew store. All done pretty much identical, with Safbrew WB-06. I was just thrilled enough to have all the Weizen I wanted that tasted like what I discovered in Germany and can only find at home as expensive singles. Didn't know any of the why, just the how.
Last visit to the store the owner said "you've been doing this a while, why not try liquid yeasts, and do a secondary". Sounded good, learn something new, they'd steered me well so far, why not.
So now I'm adding a one week secondary, and have tried Wyeast 3068, 3638, and 3333. All of which list a temp range of 64 to 75 F. So far I've never made any effort to keep any of it at any specific temp at any stage since it's always 68 to 70 in the house, thus I know it's within the range.
So I just got curious if it's worth being more specific with my temps in primary, secondary, and post-bottled? If each stage should have a different temp? Or if it'll make much if any difference? I'd be fascinated to hear any wisdom and advice on this, as any will be more than I know now!
Thanks all!!!
Last visit to the store the owner said "you've been doing this a while, why not try liquid yeasts, and do a secondary". Sounded good, learn something new, they'd steered me well so far, why not.
So now I'm adding a one week secondary, and have tried Wyeast 3068, 3638, and 3333. All of which list a temp range of 64 to 75 F. So far I've never made any effort to keep any of it at any specific temp at any stage since it's always 68 to 70 in the house, thus I know it's within the range.
So I just got curious if it's worth being more specific with my temps in primary, secondary, and post-bottled? If each stage should have a different temp? Or if it'll make much if any difference? I'd be fascinated to hear any wisdom and advice on this, as any will be more than I know now!
Thanks all!!!