WLP300

[Hoser]

As others have said, ferment at 62F until the bulk of fermentation is done and then let it freerise up to finish out fermentation. Usually after the 3rd day.

[edisonst]

In my experience the pitching temp is very important. I pitch at 58 with great results, I ferment at 62-64 depending on the beer. I never liked my single infusion nearly as much as the ones with a classic mash schedule. I dough in at 109 and sit there for a few and then slowly go up to 122 for a 30 min protien rest, then i pull decoction to get to 147(rest 20 min) then infuse to 158 and hold for 40 min. I pull a thin decoction from the oulet of the mash tun to get to 168 for my mash out. This witha cold pitch and low to mid 60's gives me what I find to be a kick ass weizen. I also lager for 4 weeks which seems to increase the head retention and clean up the flavor a bit. My 2c.

[Belgian Inspired]

In my experience the pitching temp is very important. I pitch at 58 with great results, I ferment at 62-64 depending on the beer. I never liked my single infusion nearly as much as the ones with a classic mash schedule. I dough in at 109 and sit there for a few and then slowly go up to 122 for a 30 min protien rest, then i pull decoction to get to 147(rest 20 min) then infuse to 158 and hold for 40 min. I pull a thin decoction from the oulet of the mash tun to get to 168 for my mash out. This witha cold pitch and low to mid 60's gives me what I find to be a kick ass weizen. I also lager for 4 weeks which seems to increase the head retention and clean up the flavor a bit. My 2c.

Damn...it is a good 2 cents. I'm mashing in a cooler...if I were to do a step mash how do I bump up from the 109 to 122? Should I just go real thick on the dough in and the add more water to hit the protien rest?

[BDawg]

Damn...it is a good 2 cents. I'm mashing in a cooler...if I were to do a step mash how do I bump up from the 109 to 122? Should I just go real thick on the dough in and the add more water to hit the protien rest?

Yep. Or, you can decoct to get there, but infusing is the easiest way.
Either way, stir the shit out of it and measure in several places so your temp is consistent.