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Date: 01 Sep 2006 19:17:38
From: John Bleichert
Subject: question about a hefe
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Hello All
I have my first hefe-weizen in primary right now. I chilled the wort
and the starter down to 55F and pitched it on Sunday and then let it
rise on its own to about 62-63F (going by that 30C German saying).
It took all week to drop to 1.015 from 1.053 and it's still
perking. I'll be out of town for a few days - is there any reason for
me *not* to rack it to secondary tonight? Should I secondary it warmer
at (say) 72F, which is ambient in my basement? This was made with
WLP300.
Not worried about it sitting in a primary, just never made a
hefe-weizen before. Input welcome.
Thanks - JB
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 01 Sep 2006 19:25:46
From: John 'Shaggy' Kolesar
Subject: Re: question about a hefe
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On Fri, 01 Sep 2006 19:17:38 GMT, <syborg@earthlink.net > wrote:
> Hello All
>
> I have my first hefe-weizen in primary right now. I chilled the wort
> and the starter down to 55F and pitched it on Sunday and then let it
> rise on its own to about 62-63F (going by that 30C German saying).
>
> It took all week to drop to 1.015 from 1.053 and it's still
> perking. I'll be out of town for a few days - is there any reason for
> me *not* to rack it to secondary tonight? Should I secondary it warmer
> at (say) 72F, which is ambient in my basement? This was made with
> WLP300.
>
> Not worried about it sitting in a primary, just never made a
> hefe-weizen before. Input welcome.
Some people will say that you don't even need to secondary a hefe since
it is supposed to be cloudy. If you do want to secondary it, then there's
no reason you can't rack it now. IMO, leave it at the same temp though. I
wouldn't warm it up to 72F on purpose unless you just can't maintain it at
62-63F anymore.
John.
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Date: 01 Sep 2006 19:29:45
From: John Bleichert
Subject: Re: question about a hefe
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Fri, 01 Sep 2006 19:17:38 GMT, <syborg@earthlink.net> wrote:
>> Hello All
>>
>> I have my first hefe-weizen in primary right now. I chilled the wort
>> and the starter down to 55F and pitched it on Sunday and then let it
>> rise on its own to about 62-63F (going by that 30C German saying).
>>
>> It took all week to drop to 1.015 from 1.053 and it's still
>> perking. I'll be out of town for a few days - is there any reason for
>> me *not* to rack it to secondary tonight? Should I secondary it warmer
>> at (say) 72F, which is ambient in my basement? This was made with
>> WLP300.
>>
>> Not worried about it sitting in a primary, just never made a
>> hefe-weizen before. Input welcome.
>
> Some people will say that you don't even need to secondary a hefe since
> it is supposed to be cloudy. If you do want to secondary it, then there's
> no reason you can't rack it now. IMO, leave it at the same temp though. I
> wouldn't warm it up to 72F on purpose unless you just can't maintain it at
> 62-63F anymore.
>
>
> John.
Ok, I think I'll secondary it tonight. It's in a chest freezer so I
can maintain the temp with no sweat, it's just that the temperature
rating on the White Labs label says 68-72F, so I felt compelled to
ask...:-)
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 01 Sep 2006 19:45:35
From: John 'Shaggy' Kolesar
Subject: Re: question about a hefe
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On Fri, 01 Sep 2006 19:29:45 GMT, <syborg@earthlink.net > wrote:
> Ok, I think I'll secondary it tonight. It's in a chest freezer so I
> can maintain the temp with no sweat, it's just that the temperature
> rating on the White Labs label says 68-72F, so I felt compelled to
> ask...:-)
I wouldn't worry about it. The temp ranges they list tend to be on the
high side anyway. Most yeast will ferment just fine (and in many cases
better) lower than what they say.
You won't get as many esters at a lower temp. That may or may not be a
good thing, depending on what you want to get out of your hefe. Esters
are characteristic of the style (banana), but not everyone likes them.
However, most of that is determined during the primary anyway, which you're
basically already past. Temps are less critical with regards to by products
(esters, fusels) during the secondary. It's nothing to worry about now.
John.
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Date: 01 Sep 2006 22:24:28
From: John Bleichert
Subject: Re: question about a hefe
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Fri, 01 Sep 2006 19:29:45 GMT, <syborg@earthlink.net> wrote:
>> Ok, I think I'll secondary it tonight. It's in a chest freezer so I
>> can maintain the temp with no sweat, it's just that the temperature
>> rating on the White Labs label says 68-72F, so I felt compelled to
>> ask...:-)
>
> I wouldn't worry about it. The temp ranges they list tend to be on the
> high side anyway. Most yeast will ferment just fine (and in many cases
> better) lower than what they say.
>
> You won't get as many esters at a lower temp. That may or may not be a
> good thing, depending on what you want to get out of your hefe. Esters
> are characteristic of the style (banana), but not everyone likes them.
> However, most of that is determined during the primary anyway, which you're
> basically already past. Temps are less critical with regards to by products
> (esters, fusels) during the secondary. It's nothing to worry about now.
>
>
> John.
Actually, from a recent thread in r.c.b it was mentioned that a
lower primary temperature would quell the esters a bit and that's
why I tried a cooler fermentation, out of curiosity. There are
plenty of banana-esque hefe beers at the local beverage center
to compare against.
The starter reeked of banana. The chest freezer smelled like
evil banana bread earlier in the week, so I guess time will
tell.
JB
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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