Hey all,
I'm prepping to brew a Weizenbock using some WLP380 yeast I harvested from a Hefeweizen I brewed back in August. I'm curious if anyone here has done any underpitching experiments with other Weizenbiers to ramp up the production of esters during fermentation. The Hefe I brewed with this batch of yeast was :hs: smashing :hs: but had very little banana/clove character. I want to try and get a bit more of that in the Weizenbock.
I'm thinking about underpitching by 15% (10.2 million cells/mL instead of 12 million cells/mL). How does that sound?
I'm prepping to brew a Weizenbock using some WLP380 yeast I harvested from a Hefeweizen I brewed back in August. I'm curious if anyone here has done any underpitching experiments with other Weizenbiers to ramp up the production of esters during fermentation. The Hefe I brewed with this batch of yeast was :hs: smashing :hs: but had very little banana/clove character. I want to try and get a bit more of that in the Weizenbock.
I'm thinking about underpitching by 15% (10.2 million cells/mL instead of 12 million cells/mL). How does that sound?
