Wyeast 3068

Izzie1701 · May 3, 2016

Sorry not even going to try and spell this ones name. Reading on there website it says over pitching will lose all the banana character. I want to keep this character in the brew I'm making. What's considered over pitching in a 5 gallon brew with an OG of 1.049?

JLeuck64 · May 3, 2016

I take a stab at it!

3068 | Weihenstephan Weizen

Shoot I will even try to pronounce it... Why-HEN-stephan Why-zen

LOL

MeanLowerLow · May 3, 2016

I brew with this yeast a lot. I normally only use 1 packet because of the gravity. John Palmer recommends two in his recipes. I think you'd be fine either way.

You can really control the banana flavor with fermentation temp... The higher you go, the more banana you'll get typically. I like to ferment mine at 63*

You can also control the flavor with the mash profile, although I'm still experimenting with that.

Also, don't fear the suffer smell of this yeast! It will subside with time,

Brewddah · May 3, 2016

Well, in my experience with that yeast, I lost all the banana character when I made a 2L starter with it. I know a guy who says he just pitches the smack pack directly without a starter. However, I haven't had his hefe so I can't comment on its quality.

JonM · May 3, 2016

You're probably going to see all sorts of recommendations about how you're supposed to stress the yeast, and ferment it super warm. I use this yeast a lot, and I find that stuff to be hooey. Here's a great read about how to treat this yeast for a properly balanced hefeweizen.

http://byo.com/body/item/2265-german-hefeweizen-style-profile

Izzie1701 · May 8, 2016

Wow this is the yeast that everyone should start with the see the fiery of yeast. I have my brew fermenting in a 25L bucket. Has 16L in it and about 9+ L of head space. The yeast was pitched 12 hours ago. The head space is filled right now. Crazy activity. And it's only at 65F. Can really smell the cloves and bananas in the brewing room. So fun to see.