Hefeweizen fermentation

[JETDOG07]

I made a 5 gallon batch of a Hefeweizen. I pitched 2 packs of Wyeast 3068 on 02/18/17 and have been fermenting at 62 degrees.

All of my reading has pointed to over pitching and cooler temps will produce good clove and a hint of banana, however I'm worried I won't get any banana.

After a week at 62 would ramping up the temperature a degree or so each day help to produce a bit of the estery flavor?

Thanks

 

[flars]

You will get some banana flavor. It is just part of the way WY 3068 ferments a wort. I would bump the temperature to 66°F and hold there for good attenuation.

 

[JETDOG07]

Bump in now? Or after a week?

 

[flars]

I would bring the beer up to 66°F now and hold it there until the fermentation is done.

 

[JETDOG07]

I'm allowing it to free rise now. Not letting my controller kick the refrigerator on. Currently at 64 and most of the blow off tube activity is done

 

[Morrey]

3068 has gained my favor as the best Hefe yeast for my specific tastes. I run my ATC at 67F the duration and get a very mildly balanced banana and clove nuisance w/o being overstated.

I have never changed temps mid-fermentation like you propose to do, but I will be interested in the end result. My best guess is neither flavor will jump at you, but you'll end up with a nicely balanced Hefe to enjoy. I'd also think most of the flavor profile was created during the initial phase of fermentation, but changing temps now may make more difference than I predict.

 

[JETDOG07]

My goal is a balanced one. I had the one made my Gordon birsch brewery and it was a banana/bubblegum bomb which I didn't enjoy. My thought on raising the temp a bit is to let the yeastonishing clean things up. But maybe they would do that at 62 degrees anyways?

 

[motosapiens]

i would just do it at 62-63 degrees and see what you think. then do the next one at 65-66 and see what you think. I personally prefer the taste of the lower temps, and it tastes more like the good german ones I remember from when I lived there.

after a week at 62-63, i take off the temp control and move the carboy into the house where it stays around 64-66, but it's typically reached final gravity by then. I'm just too lazy to bottle u ntil the weekend.

 

[JETDOG07]

i would just do it at 62-63 degrees and see what you think. then do the next one at 65-66 and see what you think. I personally prefer the taste of the lower temps, and it tastes more like the good german ones I remember from when I lived there.

after a week at 62-63, i take off the temp control and move the carboy into the house where it stays around 64-66, but it's typically reached final gravity by then. I'm just too lazy to bottle u ntil the weekend.

I like this idea a lot. It's currently staying steady at 64 in the fridge without the fridge on. I think I'll just let it ride there.