hefeweizen fermentation question

[Aschecte]

This happened to be my first AG batch ( side note I hit all my numbers and efficency's dead on ) and I choose to do a hefeweizen using White labs Wlp300. My question to brewers more knowledgable than myself is this. I have never ever ever in any extract or partial mash beer I've made ever had a more crazy fermentation. I completely understand about motion in the carboy but I swear it looks like pizza dough huge bulbous clumps of dough flying around the carboy and I don't mean a few I mean thousands. I'm kinda worried as I've never seen this extreme action before is this normal with this strain ? or is it because of the wheat content ? how do I get this strained out at bottling time assuming it's a low floculating yeast ? any input is greatly appreciated.

 

[Kaz]

WLP 300 can be a crazy fermenter. What temp are you keeping it at. I have a batch of this exact brew and yeast in a week now at 67F and it was pretty tame this time around. All that gunk should settle out after a week or two and then just try not to disturb it when you bottle.

 

[Aschecte]

WLP 300 can be a crazy fermenter. What temp are you keeping it at. I have a batch of this exact brew and yeast in a week now at 67F and it was pretty tame this time around. All that gunk should settle out after a week or two and then just try not to disturb it when you bottle.

I'm fermenting at 68 degrees.... I have just never seen so much stuff flying around..... This isn't my first pony show either this is EXTREME !!! I just really hope all of it settles out pretty well hefe's are supposed to be cloudy not chunky.

 

[Aschecte]

Just added a video up top

 

[Kaz]

I had a batch of hefe about 1.5 years ago that fermented around 66F in my closet and blew the airlock...yeast and trub all over the walls...ceiling and our jackets. Yours looks about right, but it is rather chunky, maybe you got some break material in there when you transferred, either way, no worries, that looks like a super healthy weizen.

 

[jlaureanti]

I used that yeast a month ago and it is nuts!!!! It fermented all the way down to 1.004 in 3 days! It was quite fun to watch, enjoy the show. I fermented mine at 78dF and it was banana-y and delicious. drink it young :rockin: