American Wheat Beer Widmer Hefeweizen American Wheat

[edg1979]

Hey, I just brewed this last weekend (AG BIAB). I have brewed German hefeweissens before and am familiar with their fermentation schedule/temps to invoke the preferred esters, etc.

This is the first AWA I've brewed though and I didn't see too much describing fermentation. I'm 7 days in at 68 degrees and I'm not worried about anything at this time as it kicked off nicely. I added wyeast yeast nutrient as i always do and oxygenated the batch with pure O2.

So here are my questions:

I typically don't rack to secondary and do 3-4 weeks in primary on top of the yeast. Is this ok for this batch?

Should I look at a temp change after the first week in "primary"? I typically bump to ~70 for secondary.


Any additional "notes" on fermenting this would be great! This will be for my local spring Homebrewing competition and as I got 3rd last year I'm hoping for something close to that


Thanks in advance!

Erik




Sent from my iPad using Home Brew

 

[00Penguin]

Sorry this may be a stupid question but I am new to all grain. Why the 2 different temps on your mash steps?


Sent from my iPhone using Home Brew

 

[humann_brewing]

Hey, I just brewed this last weekend (AG BIAB). I have brewed German hefeweissens before and am familiar with their fermentation schedule/temps to invoke the preferred esters, etc.

This is the first AWA I've brewed though and I didn't see too much describing fermentation. I'm 7 days in at 68 degrees and I'm not worried about anything at this time as it kicked off nicely. I added wyeast yeast nutrient as i always do and oxygenated the batch with pure O2.

So here are my questions:

I typically don't rack to secondary and do 3-4 weeks in primary on top of the yeast. Is this ok for this batch?

Should I look at a temp change after the first week in "primary"? I typically bump to ~70 for secondary.


Any additional "notes" on fermenting this would be great! This will be for my local spring Homebrewing competition and as I got 3rd last year I'm hoping for something close to that


Thanks in advance!

Erik




Sent from my iPad using Home Brew

That looks good, you could let it rise to around 70 to make sure it is finished out but it sounds like you did well.

Sorry this may be a stupid question but I am new to all grain. Why the 2 different temps on your mash steps?


Sent from my iPhone using Home Brew

168 is to "mash out" basically stop the conversion from starches to sugars. Some people don't think this is necessary you are just going to heat it up in your boil kettle anyways, I have skipped it before and haven't noticed anything. Just make sure your conversion is done.

 

[elproducto]

I've never used WLP 320, do you get much sulphur from it?