mr_wibble
Beer Odd
Hi,
I've still got a smack-pack of '3068 (Wyeast 3068 Weihenstephan) that wants brewing. But my previous wheat beers have been a bit too bubblegummy, which I put down to too high a fermentation temperature - low 20's C. I do like the favours that come from '3068, but in these last two batches it was a bit over powering. I don't have any sort of fermentation temp control, and spring is coming up fast.
With the first batch (a simple 50/50 wheat beer) I poured the (very fresh) smack-pack directly into a 25 litre batch.
The second batch (a dark wheat beer) I pitched the yeast goo from the bottom of the first-batch fermenter.
The first wheat beer is a walking tour Bubblegum City with Princess Bubblegum as a guide - not dumpable, but not great either.
Maybe there's less esters in the dark wheat beer, but perhaps they're hidden a bit by the roasty flavours.
I've read that by over-pitching the yeast I can reduce ester production - Can someone provide a bit of help on this?
Over-pitch by how much? A 5L starter? 10 litre?
Is it really going to make a significant difference if I can't ferment at 17C (which seems to be the typically suggested temp on AHB)
Maybe I need to dress the fermenter in a wet t-shirt too? (does this even work?)
thanks,
-kt
I've still got a smack-pack of '3068 (Wyeast 3068 Weihenstephan) that wants brewing. But my previous wheat beers have been a bit too bubblegummy, which I put down to too high a fermentation temperature - low 20's C. I do like the favours that come from '3068, but in these last two batches it was a bit over powering. I don't have any sort of fermentation temp control, and spring is coming up fast.
With the first batch (a simple 50/50 wheat beer) I poured the (very fresh) smack-pack directly into a 25 litre batch.
The second batch (a dark wheat beer) I pitched the yeast goo from the bottom of the first-batch fermenter.
The first wheat beer is a walking tour Bubblegum City with Princess Bubblegum as a guide - not dumpable, but not great either.
Maybe there's less esters in the dark wheat beer, but perhaps they're hidden a bit by the roasty flavours.
I've read that by over-pitching the yeast I can reduce ester production - Can someone provide a bit of help on this?
Over-pitch by how much? A 5L starter? 10 litre?
Is it really going to make a significant difference if I can't ferment at 17C (which seems to be the typically suggested temp on AHB)
Maybe I need to dress the fermenter in a wet t-shirt too? (does this even work?)
thanks,
-kt