so my local guy was out of the wyeast 3056 bavarian wheat yeast and suggested i went with this instead.
YEAST STRAIN: 3068 | Weihenstephan Weizen
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The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
A few things have me concerned. The sulfer bit. how long would you let it sit before bottling to help with this or am i just looking at bottle conditioning for an extended period of time. This was supposed to be an earlier drinker and I was going to put half the batch in the pig keg, but I'm wondering if i shouldn't just bottle the whole bit and plan on it being a longer conditioning time.
The next thing is the 33percent head space. I've always just used my 6 gallon ale bucket with tight lid and air lock and the only time i had a problem was when i blew the top off cause i didn't realize i was brewing with lager yeast and i forgot to get it in the basement in the middle of summer. Doh! (it was one of my first beers...) should i be worried about this. if i am brewing at a lower temp?
YEAST STRAIN: 3068 | Weihenstephan Weizen
Back to Yeast Strain List
The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
A few things have me concerned. The sulfer bit. how long would you let it sit before bottling to help with this or am i just looking at bottle conditioning for an extended period of time. This was supposed to be an earlier drinker and I was going to put half the batch in the pig keg, but I'm wondering if i shouldn't just bottle the whole bit and plan on it being a longer conditioning time.
The next thing is the 33percent head space. I've always just used my 6 gallon ale bucket with tight lid and air lock and the only time i had a problem was when i blew the top off cause i didn't realize i was brewing with lager yeast and i forgot to get it in the basement in the middle of summer. Doh! (it was one of my first beers...) should i be worried about this. if i am brewing at a lower temp?