Hefewiezen and fermentation Temp

[Denny's Evil Concoctions]

Using wyeast 3638 Bavarian Wheat yeast.

Anyone know how temp effects the bubblegum/banana/clove flavors from this yeast? Trying to decide what end of the temp range I shouldl be in for a nice full flavored hefe.

Anyone used 3638 before?

3638 Bavarian Wheat Yeast. Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75º F, 18-24° C)​

 

[Beerrific]

I think the higher the temp. the more ester production.

I would aim for something in the 70s. I used 3068 and hit between 70-74, tasted at bottle in, tasted like a hefe but didn't really notice banana or bubble gum.

 

[Denny's Evil Concoctions]

Well ambient temp is leaning to the upper end of the range, so internal is probably about 24c or 75F.

 

[Beerrific]

When it was 74 in the room I put a towel around the bucket afraid because other people had reported overly banana at those temps. I think I might regret doing that (I wanted a lot of banana/bubble gum). I think 75 internal will be good.

 

[Baron von BeeGee]

I think you'll be able to smell a bit of what's going on through the airlock. Unlike beerrific, I found with 3068 that I got banana/bubblegum coming out of the airlock ~72F so I have generally tried to keep it 68-70F. I'm not familiar with 3638, but I'd like to try it.

Having said all that, I ferment at ambient room temp most of the time and just deal with the consequences (the consequences being drinking beer at some point).

 

[Beerrific]

Not to say that I didn't have bananna and bubble gum...I could also smell it, smelled up the whole bathroom. It just wasn't at the level I wanted (or expected from the smell) when I bottled. But this all could be changed after it has had time to condition, carb, and cool.

I am trying one tonight (maybe early but...), so I will let you know if anything changes.

 

[scottlabadie]

Banana and clove flavors are typically produced by the furlic acid produced @ 111 degree F @ 5.8ph. Typically you want to pitch your yeast at 58 and raise it up to 62-64 degrees. The Germans usually follow the 30 degree celsius rule ( if you pitch your yeast at 12 ferment at 18)

Anything above 70 you'll be able to detect fruity esters that are not common in hefe's. Bubble gum flavors are usually the cause of a weak fermentation.

These are notes from the Sieble Institute online class I have taken. Hope this helps.

 

[EricCSU]

62F makes a great Hefe at my house.

Eric