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Date: 25 Aug 2006 03:26:02
From: hofer
Subject: Pitching temperature for Hefeweizen?!
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When making hefeweizens I was guidelined by Eric Warner's "German Wheat
Beer", specifically for fermentation temperatures by the rule "... the
sum of the pitching and the fermentation temperatures should equal
30C...".
Till now I supposed that pitching temperature is the wort temperature
at a time of pitching and acted accordingly: cooled wort until 12C,
pitched yeast at room temperature (28C now!) and gradually rised the
wort temperature to ferment up to 18C.
Somehow it seems to me doubtful now.
Quick search in this group archive shows that some controversy does
exist about using this term. Does pitching temperature means yeast
temperature or wort temperature at time of pitching?
Leonid
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Date: 25 Aug 2006 04:56:07
From: hofer
Subject: Re: Pitching temperature for Hefeweizen?!
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yajsmith@triad.rr.com wrote:
> I just finished a hefe using this rule and it is by far the best I have
> ever made. Pitched yeast and wort at 54 degrees F and let rise to 62
> degrees F and maintained 62 degrees F until completely fermented.
> Awsome aroma and taste. This was using Wyeast 3068. I could not believe
> the aromatics from using this low of a temp. Cheers, Jim
Thank you, Jim. Do you also cool the yeast down to 54F before pitching?
Leonid
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Date: 25 Aug 2006 04:03:37
From:
Subject: Re: Pitching temperature for Hefeweizen?!
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hofer wrote:
> When making hefeweizens I was guidelined by Eric Warner's "German Wheat
> Beer", specifically for fermentation temperatures by the rule "... the
> sum of the pitching and the fermentation temperatures should equal
> 30C...".
> Till now I supposed that pitching temperature is the wort temperature
> at a time of pitching and acted accordingly: cooled wort until 12C,
> pitched yeast at room temperature (28C now!) and gradually rised the
> wort temperature to ferment up to 18C.
> Somehow it seems to me doubtful now.
> Quick search in this group archive shows that some controversy does
> exist about using this term. Does pitching temperature means yeast
> temperature or wort temperature at time of pitching?
>
> Leonid
I just finished a hefe using this rule and it is by far the best I have
ever made. Pitched yeast and wort at 54 degrees F and let rise to 62
degrees F and maintained 62 degrees F until completely fermented.
Awsome aroma and taste. This was using Wyeast 3068. I could not believe
the aromatics from using this low of a temp. Cheers, Jim
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Date: 25 Aug 2006 15:00:26
From: John Bleichert
Subject: Re: Pitching temperature for Hefeweizen?!
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yajsmith@triad.rr.com wrote:
>
> hofer wrote:
>> When making hefeweizens I was guidelined by Eric Warner's "German Wheat
>> Beer", specifically for fermentation temperatures by the rule "... the
>> sum of the pitching and the fermentation temperatures should equal
>> 30C...".
>> Till now I supposed that pitching temperature is the wort temperature
>> at a time of pitching and acted accordingly: cooled wort until 12C,
>> pitched yeast at room temperature (28C now!) and gradually rised the
>> wort temperature to ferment up to 18C.
>> Somehow it seems to me doubtful now.
>> Quick search in this group archive shows that some controversy does
>> exist about using this term. Does pitching temperature means yeast
>> temperature or wort temperature at time of pitching?
>>
>> Leonid
> I just finished a hefe using this rule and it is by far the best I have
> ever made. Pitched yeast and wort at 54 degrees F and let rise to 62
> degrees F and maintained 62 degrees F until completely fermented.
> Awsome aroma and taste. This was using Wyeast 3068. I could not believe
> the aromatics from using this low of a temp. Cheers, Jim
>
Did you cool your wort and then put the wort *and* the yeast in a
fridge and not pitch til both had dropped to 54F?
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 25 Aug 2006 09:36:41
From: Gerard Eberlein
Subject: Re: Pitching temperature for Hefeweizen?!
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<yajsmith@triad.rr.com > wrote in message
news:1156503817.257845.283370@m79g2000cwm.googlegroups.com...
>
> hofer wrote:
> Awsome aroma and taste. This was using Wyeast 3068. I could not believe
> the aromatics from using this low of a temp. Cheers, Jim
>
I have to try 3068 next time. I'm making my second hefe using 3056 and
didn't get clove the first round and now upon reading on the Wyeast website
it doesn't even list 3056 as having any clove flavour....Oh well I'll get it
right in the end. I thought all along I wasn't fermenting at the right temp.
Gerard
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Date: 25 Aug 2006 22:52:53
From: hofer
Subject: Re: Pitching temperature for Hefeweizen?!
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John Bleichert wrote:
> yajsmith@triad.rr.com wrote:
> Did you cool your wort and then put the wort *and* the yeast in a
> fridge and not pitch til both had dropped to 54F?
>
> -----------------------------------------------
> John Bleichert syborg@earthlink.net
> The heat from below can burn your eyes out!!
This time I did cool the wort to about 13C (55F) but didn't cool the
yeast and pitched when yeast was at about 27C (87F). The question is:
should I also to cool the yeast?
BTW, it is WY3068. I made weizens with it several times and clove
flavor was overpowering, almost cloying. How this flavor could be
suppressed by fermenting practices? These weizens were decion mashed
with half an hour 37C (98F) pause and therefore had plenty of ferulic
acid ready to produce the clove aroma. I like it but it is just
overwhelming.
Leonid
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