Wyeast American wheat - Mr.Beer® Forum

You are not logged in. [Log In] MrBeer® Fans Forum » Forums » Making Your Mr.Beer » Yeast and Fermentation » Wyeast American wheat

Top Posters

D Rock	10566
mamiata1	10463
Jon_TWR	9809
Dr. Dink	9022
BigNastyBrew	8679
Wilson	7317

February
Su	M	Tu	W	Th	F	Sa
			1	2	3	4
5	6	7	8	9	10	11
12	13	14	15	16	17	18
19	20	21	22	23	24	25
26	27	28	29

Site links

Mr Beer FAQ Mr. Beer Fans Map

Today's Birthdays

No Birthdays

Newest Members

gdilly, agh603, DickieH, P MInor, M_Munyon
3669 Registered Users

Forum Stats

3669 Members
34 Forums
18709 Topics
255824 Posts

Max Online: 196 @ 06/11/11 07:04 PM

Page 2 of 2

Topic Options

Rate This Topic

#254106 - 01/27/12 06:31 AM Re: Wyeast American wheat [Re: natural320]
Belmont Brewing Newbie Registered: 03/16/11 Posts: 15 Loc: Chicago, IL	Those great weissen and dunkels from SW Germany are my goal, but for a Mr. Beer sized fermenter, should you use half the Wyeast pack? I've been trying to figure out the answer to this for a while, as on another board, I saw some posts that seem to hint that too much yeast might be a bad thing. Or does the sulfur simply work itself out if you use the whole pack (which seems to be what's implied in this thread) and it's not a big deal? _________________________ Finshed 1776 - Good first start, all gone now Velvet Velociraptor - Not so good, but drinkable HHR - Too sweet, bottled too early West Coast Pale Ale - Good, but low ABV Whispering Wheat - bitter, low ABV Riptide Raspbery Red - Awesome! Pilsener - Low Carbonation and flat taste American Devil IPA - Pretty damn tasty Lagering Fallen Friar AG Blonde Ale On Deck AG Dunkelweissen
Top

#254108 - 01/27/12 06:51 AM Re: Wyeast American wheat [Re: Belmont Brewing]
psuchunk03 That's what she said... Ultimate Mr Beer Fan Registered: 01/01/10 Posts: 6282 Loc: St. Louis, MO	Use the whole pack... It's actually the perfect number of cells for a Mr Beer-sized batch. _________________________ "Only a fool learns from his mistakes; a wise man learns from the mistakes of others." - Otto von Bismarck Fermenting: Carbing / Conditioning: #24 Keep Calm and Brew On E.S.B. #21 Colonial Ale Drinking: Pipeline is empty On Deck (...eventually): Hefeweizen, Scottish Ale, Kenny's Fat Tire clone "It Has Big Taste"
Top

#254112 - 01/27/12 07:19 AM Re: Wyeast American wheat [Re: Belmont Brewing]
Pudge Ultimate Mr Beer Fan Registered: 01/19/08 Posts: 6082 Loc: West Virginia	Originally Posted By: Belmont Brewing Those great weissen and dunkels from SW Germany are my goal,... You're going to want to stay away from the Wyeast American Wheat strain that started this thread and go with the previously mention 3068 or maybe 3333 which will give you the German Wheat banana esters and clove phenolics you're looking for. With that being said, pitching rate and fermentation temp will manipulate those flavors. Pitching a whole smack pack will mean less stress on the yeast (since it's a bigger amount) and might lower those flavors. Fermenting at a warmer temp might offset that. Some other folks with more experience with the German wheat strains can chime in with better opinions than mine. _________________________ Tap #1: nothing Tap #2: nothing Kegged: #62 Luther (Dark American Lager) Fermenting: #63 Son of Luther (Dark American Lager) On deck: #64 Helles, #65 Maibock On My Mind:
Top

#254132 - 01/27/12 10:27 AM Re: Wyeast American wheat [Re: Pudge]
Belmont Brewing Newbie Registered: 03/16/11 Posts: 15 Loc: Chicago, IL	Well, I don't spend a lot of effort in holding temps right now. I'll fix that when I finally move out of my apartment, so assume an average of 68, with air temp moving from 65 to 70 throughout the day. I know this isn't optimal, but it's all I can do right now. Thanks for the feedback, I have 3068 actually in my recipe, so that's what I'll try first. _________________________ Finshed 1776 - Good first start, all gone now Velvet Velociraptor - Not so good, but drinkable HHR - Too sweet, bottled too early West Coast Pale Ale - Good, but low ABV Whispering Wheat - bitter, low ABV Riptide Raspbery Red - Awesome! Pilsener - Low Carbonation and flat taste American Devil IPA - Pretty damn tasty Lagering Fallen Friar AG Blonde Ale On Deck AG Dunkelweissen
Top

#254153 - 01/27/12 01:12 PM Re: Wyeast American wheat [Re: Belmont Brewing]
Pudge Ultimate Mr Beer Fan Registered: 01/19/08 Posts: 6082 Loc: West Virginia	That Wyeast 3068 is a really active one. If using the MrBeer keg to ferment in, I'd suggest putting the cap on and tightening until the lid just barely catches the threads... nice and loose. That will give plenty of room for the CO2 to escape. You might want to set that keg in a cake pan or something as a extra precaution for anything that might run up and over the sides. _________________________ Tap #1: nothing Tap #2: nothing Kegged: #62 Luther (Dark American Lager) Fermenting: #63 Son of Luther (Dark American Lager) On deck: #64 Helles, #65 Maibock On My Mind:
Top

#254156 - 01/27/12 01:25 PM Re: Wyeast American wheat [Re: Pudge]
Jon_TWR ~~BOTM~~ Ultimate Mr Beer Fan Registered: 12/17/09 Posts: 9809 Loc: Brooklyn, NY	Got a plastic tub or cooler that will fit the LBK? Then you've got a way to control temps! Here's a great thread HatchetJack started about it. Oh, and I agree...a full pack of 3068 or other Bavarian Wheat yeast is exactly what you're looking for. _________________________ CCBBA Yeast Trials Favorite recipes: Drunken Druid (Mr. Beer),JPA (All Grain)...there are more that go here, I will add them later. Wines and Ciders: House Red Apfelwein
Top

#254224 - 01/27/12 06:06 PM Re: Wyeast American wheat [Re: Jon_TWR]
oldsquaw Jr. Mr Beer Fan Registered: 10/03/10 Posts: 129	I've used the 3638 twice and will be using it again in my next advanteos wizeinbock. Good stuff
Top

Page 2 of 2

Previous Topic

Index

Next Topic

Hop to:

Shout Box

Mr.Beer How-To Videos

New to brewing? The following videos will help you make sense of your new hobby. The videos will walk you through every step of the process—from sanitizing to bottling and everything in between.