Roobiedoobiedoo
Well-Known Member
So I'm about to order my next batch of grains. I'm planning to do a weizenbock and hefeweizen after that. There's a lot of similar ingredients, so I figured I'd order them together and brew them consecutively.
I'm wondering if I should save half the smack pack (Weihenstephan) for the second batch? I know that 1 smackpack for a 1 gallon batch is probably overkill and I've heard overpitching can reduce esters (I'd like to keep a nice balance, clove, banana etc)
I could also just pitch on whatever kind of yeast cake remains (don't know how much there would be, this will be my first low-flocculant weizen yeast).
Also, should I pitch more for the weizenbock since it'll have more work to do? Is this yeast gonna be able to stand up to the 7.5-8% alcohol? So many questions!
Any help would be great, I apologize for the rambling.
I'm wondering if I should save half the smack pack (Weihenstephan) for the second batch? I know that 1 smackpack for a 1 gallon batch is probably overkill and I've heard overpitching can reduce esters (I'd like to keep a nice balance, clove, banana etc)
I could also just pitch on whatever kind of yeast cake remains (don't know how much there would be, this will be my first low-flocculant weizen yeast).
Also, should I pitch more for the weizenbock since it'll have more work to do? Is this yeast gonna be able to stand up to the 7.5-8% alcohol? So many questions!
Any help would be great, I apologize for the rambling.