jester22151
Active Member
Here's the story. I am a relativly new brewer. My first two batches were pretty much, just throw stuff in and see what happens. On my third batch, I was actually trying to accomplisg something si I bought the books and a calculated the mash bill and the IBUs and everything.
According to my calculation the original gravity should have been, 1.055. My actual original gravity was 1.056. So far so good right? Thats what I figured.
The problem that I am having is that on my first two batches I used wyest 1056 and the fedrmentation was pretty impressive. On my third one I used Wyest 3056 which is supposed to be a german wheat beer/hefe yeast. According to the books I have read the yeast should be fine between 68-72 degrees so that sould be no problem. Another thing I noted is when I started the yeast in the slap pack it did inflate the bag, but not as much as the 1056 did.
On my first two batches I had a good 3-4 inches of kraussen(I have no idea if I spelled that right). On this batch I have maybe two centemeters.
I am aware that different yeasts have different properties in terms of flocculation and attenuation and things lie that, but My question is, is the response usually so much less impressive on a wheat beer or is this just normal for the yeast?
Does this sound normal to everyone or does it sound like I'm going to run in to a problem?
According to my calculation the original gravity should have been, 1.055. My actual original gravity was 1.056. So far so good right? Thats what I figured.
The problem that I am having is that on my first two batches I used wyest 1056 and the fedrmentation was pretty impressive. On my third one I used Wyest 3056 which is supposed to be a german wheat beer/hefe yeast. According to the books I have read the yeast should be fine between 68-72 degrees so that sould be no problem. Another thing I noted is when I started the yeast in the slap pack it did inflate the bag, but not as much as the 1056 did.
On my first two batches I had a good 3-4 inches of kraussen(I have no idea if I spelled that right). On this batch I have maybe two centemeters.
I am aware that different yeasts have different properties in terms of flocculation and attenuation and things lie that, but My question is, is the response usually so much less impressive on a wheat beer or is this just normal for the yeast?
Does this sound normal to everyone or does it sound like I'm going to run in to a problem?