Different "Hefe" advice?

[mahilly]

I've been reading the other active hefeweizen thread and have some questions regarding the "Cheerywood Smoked Hefeweissen" currently in my fermenter.

1. Air lock has been bubbling moderately for 4 days. Feedback on the other thread was that hefe's usually have very active fermentation and make a mess. Should I be concerned that mine is just a steady bubble with no mess?

2. Anticipated OG for my recipe is 1049 and the actual OG was right on target. No expected FG was given. Can someone give me an idea what to expect for FG? Here's the recipe: 6.6# Briess DME Wheat, 2.5# Smoked 2-row cherrywood, 1.0# wheat malt, 2 oz. hallertauer hops (plus Irish moss and priming sugar).

3. It's much darker than a typical wheat beer. Suggested SRM is 4.5 but actual (in the fermenter) looks like a 12. I also noticed that the wort darkened a lot during the last 10 to 15 minutes of the boil. Normal?

Thanks for any feedback! Mike.

 

[Petho]

Hello,
My Hefe is in the fermenter and is still mildly bubbling after 14 days! My usual ale only bubbles for 4 days. The krausen has been a steady 3" and never came close to the air lock. I forgot to take a OG which was stupid but I will take a measurement next weekend which will be 3 weeks in the ferment. Mine is dark brown too, not the light gold that you usually see, I guess you need to go whole grain to get that, mine was an extract. This is my first hefe so this is new to me.

Petho

 

[Edcculus]

1. I've had a hefe not blow off before. No worries.
2. I don't have beersmith in front of me right now. I'm sure someone can plug in your recipe and tell you.
3. Its going to look a little darker in the carboy. Light refraction and all that. Its probably a little darker since you used extract too. Did you do a late addition?

Petho:
Although its not abnormal for a ferment to last that long, you might want to check the gravity. It could be outgassing C02, giving the impression that it is still fermenting. Airlock activity does not indicate fermentation!

 

[Petho]

I think I may dip and check gravity this weekend, I wish I had taken an OG measurement. My first two brews were delicious and I am like a dog outside a butcher shop looking at the carboy. I am hoping to bottle next weekend.

 

[trimpy]

I think I may dip and check gravity this weekend, I wish I had taken an OG measurement.

You can use a hydrometer and refractometer reading to determine the OG. There is a calculator for it in Beer Smith under the Refractometer tool. Set the calculation to "Finished Beer ABV/OG", enter the measured brix and SG and it will tell you OG and ABV.

Assuming you have a refractometer of course...

 

[mahilly]

2. I don't have beersmith in front of me right now. I'm sure someone can plug in your recipe and tell you.

Thanks for the feedback guys! I tried to get my expected FG at beersmith (using their free trial software) but couldn't quite figure it out. I'll keep tinkering with it.

 

[Casey27]

I'm sure the strain of yeast and the amount of headspace have big influences on the amount of blowoff you get. I have found that the yeast strain has a huge affect.

 

[GreenwoodRover]

What strain of yeast did you use.
If you didn;t use a hefe strain you prob wont get a huge krausen.
You don't need beersmith to figure it out.
If you know the yeast strain/type can look up the anticipated attenuation at their website, usually expressed as a percentage, and apply it to your OG.
example: your OG was 1049, if you used Wyeast 3638 Bavarian Wheat which has an expected attenuation of 70-76%, your expected FG would be 70-76% of your OG or, 1014 - 1012.

 

[tmoney1224]

1. I have made several hefeweizen's and only one needed a blowoff. If your temperature is lower it might also be affecting this

2. Agree with Greenwood, depending on the yeast, but your probably looking somewhere around 1.012

3. It is always going to look darker in the fermenter. Also, since this is an extract kit, it may have caramelized a bit during the boil and that is why you are getting a little darker color.


Everything sounds fine though, and remember RDWHAHB

 

[remilard]

I think a lot of people ferment these beers well over 70 degrees in an attempt to get more banana. That more than anything contributes to the reputation for particularly active fermentation.

 

[mahilly]

What strain of yeast did you use.
If you didn;t use a hefe strain you prob wont get a huge krausen.
You don't need beersmith to figure it out.
If you know the yeast strain/type can look up the anticipated attenuation at their website, usually expressed as a percentage, and apply it to your OG.
example: your OG was 1049, if you used Wyeast 3638 Bavarian Wheat which has an expected attenuation of 70-76%, your expected FG would be 70-76% of your OG or, 1014 - 1012.

The yeast I used was Safbrew WB-06 "Dry Wheat Beer Yeast" (Fermentis). I checked their website for specs but didn't find anything about attenuation, except a note that says "Final Gravity: high" (also noted on the yeast packet). Is there some place else I can find the attenuation info?

 

[mahilly]

I did some more web searching: one website said this yeast has 76% attenuation, another said "medium to medium low". Using 76% it looks like I should expect an FG of 1013 based on an actual OG of 1050. Thanks for the help everyone!

 

[GreenwoodRover]

Cool. Keep us posted on how it turns out