62F hefeweizen

[-Liam-]

This is my complete lack of experience showing here, but does 62F seem low for a good fermentation? I made sure to add some yeastex to the wort to help get it going and unfortunately I had to ferment this one in a bucket, so I can't see the activity or lack of, for that matter. Why do I feel slightly nervous about this?


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[icebob]

what kind of yeast did you use?

 

[-Liam-]

I used 2 vials of WLP300 Hefeweizen yeast. Pitched at around 64F wort, yeast was probably 66-70F and I have it fermenting at 62F. OG was 1.051


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[icebob]

is 62 ambient temp or the actual temp of the wort?

 

[-Liam-]

I have my temp probe attached to the side of my fermenter, so I guess that's the fermentation temp reading.

 

[Jayslay]

I've done a few hefes and the one I liked the least was fermented at 62F. I much prefer the fruit bouquet from 65-67F. It adds depth, but it's all just matter of opinion. I found the lower temperatures just sap the flavour from the hefeweizen.


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[-Liam-]

It has been 24hrs now and I'm not seeing any activity whatsoever. It's pretty frustrating going back to a bucket for fermentation, I've no idea what's going on! (my carboy is being used for a dry hopping right now).
Is it pretty normal for it to be sluggish at this temp? The ambient temp in the fridge is 51F, btw. The probe on the side of the bucket is giving a reading that's hovering around 62F, is this a sign that there's something going on in there?

 

[FuzzeWuzze]

For what its worth, Jamil and most of those amateur gone pro guys that write books do their Hefe's at 62F...its the temp he recommends for his wheat beers in Brewing Classic styles....his Weizen is literally just 50% wheat 50% Pils, 62f with WLP300 with a very small amount of hops.

Yes things will be sluggish at this temp, just make sure your lid is sealed properly and wait..it will take longer to ferment but you'll end up with a better beer i thinks.

 

[k1ngl1ves]

I go 64-66 with my heffes. I like a little more banana at the end.





Hmmm... maybe I should re-word that banana part. Doesn't sound too PG. Lol!

 

[Zubius]

The ambient temp in the fridge is 51F, btw. The probe on the side of the bucket is giving a reading that's hovering around 62F, is this a sign that there's something going on in there?

Yes, that is fermentation happening. I have a hefe fermenting at 62F (probe on the fermenter) with WLP380 and it has been chugging along for 10 days now. It took a bit longer to start than a 66F ferment temperature, maybe an additional 10 - 12 hours..

 

[-Liam-]

The update now is that it's bubbling away and I am really glad I used a blow of tube! The yeast smell is very very strong!

 

[Zubius]

The update now is that it's bubbling away and I am really glad I used a blow of tube! The yeast smell is very very strong!

It's going to stink like a donkey's a$$ real soon... Don't worry though, it'll taste good. LoL

 

[Walzenbrew]

I brewed a dunkelweizen with 3068. I fermented it even lower than yours, at a steady 60.

It came out fantastic. Way better than when I made it at 68. I can't attribute it to anything else that I can discern since te recipe was the same.

Good luck!

 

[-Liam-]

It's funny, this is the first batch that I've had any bubbling in blow off/airlock. It's also the first time I've used liquid yeast.