Wyeast 1010 for dummies

[greatschmaltez]

Alright, I tried a Hefeweizzen with 3068 and had a terrible experience. So I'm going a little more mild with a wheat ale to see if I can do that successfully first. I am putting some orange peels in it and looking for a clean, crisp, and refreshing wheat. My main concern is a yeast fart bomb ruining my vision Planning to brew this weekend with a target OG at about 1.048ish. Questions:

1) Starter needed? At this OG I would think 100 billion cells in a smack pack would be sufficient... I've been wrong before.
2) What fermentation temperature? And should I raise/lower over the course of the fermentation?
3) Okay to transfer to secondary after a couple weeks? I do this more out of necessity normally because I like to brew every 2 weeks.
4) I'm assuming I shouldn't bottle til sulfur smell is gone... 4 weeks or so?

Any other advice for handling this yeast is much appreciated. I know I could use nottingham or something like that but I'm hoping the low flocculation wheat yeast will get better attenuation and a more complex flavor... And a cool haze

 

[HoboBrewery]

i just got done writing on someone's thread that 3068 is the ONLY yeast i use for hefs these days. what happened?

1. You should be fine without starter.
2. I ferment at about 65-68, i try to keep it same temp the whole time.
3. There's no real reason to transfer, but if it makes you feel better, 2 weeks is great.
4. Yea, it's a young beer so 4-5 weeks is perfect.

IDK man, everyone's got their own favorite yeast for each brew, but i like the bubblegummy yeast flavor the weihenstephan provides. i also threw an oz of crushed coriander in the boil to add complexity. to each their own i guess.

 

[greatschmaltez]

Don't get me wrong, I love Bavarian Hefeweizzens and plan to try again. Last time I did not have a temperature controlled fermentation, so that is likely the main culprit. Also, I didnt give the yeast enough time to clean up and condition. I wanted to try this 1010 yeast for an American Wheat since it was requested from my family for a beach trip to Orange Beach... Hence the orange. Anyways, I just want to make sure I got my ducks in a row this time. But definitely plans to go with 3068 on a hefe in the future. Thanks.

 

[HoboBrewery]

Don't get me wrong, I love Bavarian Hefeweizzens and plan to try again. Last time I did not have a temperature controlled fermentation, so that is likely the main culprit. Also, I didnt give the yeast enough time to clean up and condition. I wanted to try this 1010 yeast for an American Wheat since it was requested from my family for a beach trip to Orange Beach... Hence the orange. Anyways, I just want to make sure I got my ducks in a row this time. But definitely plans to go with 3068 on a hefe in the future. Thanks.

Actually I have never made an American wheat. Let me know how it turns out. What's your recipe?