Tony
Quality over Quantity
- Joined
- 26/4/04
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I just tossed a smack pack of 3068 into 28 liters of Dunkelweizen. I started thinking about all the htings i have read over the years on fermenting wheat beers.
Some say 20 deg, some say 22 to 23 for more yeast character.
Some say start cool and then warm it up once fermentation is going.
After trying the cool then warm method with my belgian trippel, im inpressed with the outcome.
Im thinking of letting it sit for 24 to 48 hrs at about 17 in the garage to start it easy then move it inside and ewarm it up to 21 or 22 and let it go for its life.
What are others experiences and thoughts on this.
cheers
Some say 20 deg, some say 22 to 23 for more yeast character.
Some say start cool and then warm it up once fermentation is going.
After trying the cool then warm method with my belgian trippel, im inpressed with the outcome.
Im thinking of letting it sit for 24 to 48 hrs at about 17 in the garage to start it easy then move it inside and ewarm it up to 21 or 22 and let it go for its life.
What are others experiences and thoughts on this.
cheers