30 Rule

[therook]

Doing another Weizen on the weekend and am going to give the 30 rule a go, pitch at 12c and ferment at 18c, hopefully after reading DGB this will balance it out a bit more, i.e Clove/Banana, the last one was banana dominated and it was fermented at 19c - 20c using 3068...

My question is when i pitch it at 12c do i wait for it to start fermenting before raising the temp to 18c or do i gradually raise it over 24hrs from when i pitch it?

Rook

 

[warrenlw63]

Doing another Weizen on the weekend and am going to give the 30 rule a go, pitch at 12c and ferment at 18c, hopefully after reading DGB this will balance it out a bit more, i.e Clove/Banana, the last one was banana dominated and it was fermented at 19c - 20c using 3068...

My question is when i pitch it at 12c do i wait for it to start fermenting before raising the temp to 18c or do i gradually raise it over 24hrs from when i pitch it?

Rook

Just let it rise over 24 hours. No stretch in this weather.

I think leaving it too long at 12 will make it a bit sluggish. From memory 3068's minimum fermentation temp is 15 degrees ??

Warren -

 

[therook]

Thanks Wazza, you must be the only brewer that has used the 30 rule

Rook

 

[warrenlw63]

Golden rule Rook... You forgot to post a remark about why your airlock is not bubbling. You would have been swamped with responses then. h34r:

Warren -

 

[fraser_john]

Mark,

can you post a follow up regarding your results? The balance thing(banana/clove) has always been hard to achieve for me and would love to know if this is part of the solution.

John

 

[warrenlw63]

John it's worked for me. To my tastes my previous wheat with 3068 displayed good levels of both banana and clove.

Starting the mash at 42 degrees for 20-30 minutes for a ferulic-acid rest will enhance the clove quite well.

Warren -

 

[kabooby]

I get the best results by pitching @ 16. I will let it warm up when 3/4 done to about 19. I normally use WLP300

Kabooby

 

[Fourstar]

Ive read that Jamil likes to keep his pitch/ferment at 17deg with no variation for the life of the fermentation process to get the best Cloviness.

just another option.

 

[fraser_john]

Starting the mash at 42 degrees for 20-30 minutes for a ferulic-acid rest will enhance the clove quite well.

Thanks Warren,

Mine always ends up with WAY too much clove, tastes like it has medicinal hints, though with no infection, all my wheats end up like this, but no other beers. So I have almost given up making wheats Its a shame as its SWMBO's favourite beer.

I have tried several dry yeasts as well as the Wyeast liquid one.

If the 30deg rule works out a little better I will start testing my wort temp prior to pitching and then ferment in the fridge instead and set the controller to the appropriate temp.

Though at the moment I dont think I could chill down to 12 degrees using my water tank water.

John

 

[shmick]

Tried the 30 deg thing with 3068 a few times which was ok but wasn't overly impressed.
It all depends on what you are looking for.

I get the balance I'm after with a 40 degC acid rest in the mash schedule and by pitching and fermenting at a constant 16degC.

If I'm going to bottle it I'll ramp it up a bit towards the end but otherwise it can sit in the primary for 2 - 3 weeks as sometimes it needs a little extra time to finish out at the cooler temps.

Best idea is to try both methods for yourself and pick the one you like.

One brewer's poison is another one's well balanced weizen.

 

[hockadays]

Just used the 30 rule and pitched at 12deg and fermented at 18degc then let up to 20 for the last day. Og 1.046 down to 1.011 in 6days. Resultant beer was a good balence between clove and banana although I would have liked a little more banana. It also has no off flavours and it's being drunk by 10days. Wondering if carbing up in the bottle at 20degc would help get a bit more banana so I bottled a couple and keg the rest. If this works next time I'll krausen the keg.

 

[modo]

Please explain krausen the keg.

 

[buttersd70]

Please explain krausen the keg.

Priming the keg with some unfermented wort that has been put aside. (instead of using priming sugar)

 

[modo]

Ok thanks

 

[mouapp12]

according to Noonan krausen(ing?) was where you added actively fermenting wort for the healthier yeast to get you to full attenuation faster, though i cant remember what priming with wort is called so it could be that too :beer:

 

[hoohaaman]

Just let it rise over 24 hours. No stretch in this weather.

I think leaving it too long at 12 will make it a bit sluggish. From memory 3068's minimum fermentation temp is 15 degrees ??

Warren -

It's a beast of a yeast,probally will be the only survivor within atomic **** happening,I also stick to 30 rule.Pitch @ 12 ferment @ 18.

 

[buttersd70]

according to Noonan krausen(ing?) was where you added actively fermenting wort for the healthier yeast to get you to full attenuation faster, though i cant remember what priming with wort is called so it could be that too :beer:

priming with krausen is where the reserved wort is pitched with new yeast first, and then added when it is active; if it's not repitched, it's referred to as gyle, or speise.

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