WLP300

[Belgian Inspired]

My first Hefe will be brewed saturday. 4th all-grain batch and my efficiency is all over the place so my OG should be between 1.054 and 1.060.

My question is on WLP300.

1) I have one vial…..should I do a starter on stir plate as awlays or will that somehow change the yeast profile….i.e. smaller pitch more stress?

2) JZ said 62 degrees to ferment….is this a good temp to bring out a good amount of bannana and clove or should I bump it up a bit. I don’t want a bannana bomb just a decent flavior profile.

Many Thanks for any help.

[Hoser]

Do a starter per Mrmalty.com and ferment cool.

[Belgian Inspired]

No problem on the starter…but what is cool? I'm just wondering what temp people have had the best results with.

[siwelwerd]

62-63 gives a nice balance. Of course, pitch rate, oxygenation, fermenter geometry, etc. can all influence ester/phenol production, so if you're doing something out of the ordinary there you might get different results. But with what 90+% of homebrewers do, you'll want to go with a low 60's temp.

[Belgian Inspired]

62-63 gives a nice balance. Of course, pitch rate, oxygenation, fermenter geometry, etc. can all influence ester/phenol production, so if you're doing something out of the ordinary there you might get different results. But with what 90+% of homebrewers do, you'll want to go with a low 60's temp.

Perfect! Thank You!!

[brewinhard]

Currently drinking my 2nd batch of hefe and this one kept at 62 F the whole time during primary fermentation. My last batch suffered from a huge temp swing (57-66 F) due to my fermentation fridge breaking during primary. The first batch was tasty but a bit phenolic (I am assuming from the temp swings). The latest batch has a beautiful balance of banana and spicy clove. I also did a ferulic acid rest for about 20 min. around 112 F to help bring out the 4-vinyl guiacol.

[Belgian Inspired]

Currently drinking my 2nd batch of hefe and this one kept at 62 F the whole time during primary fermentation. My last batch suffered from a huge temp swing (57-66 F) due to my fermentation fridge breaking during primary. The first batch was tasty but a bit phenolic (I am assuming from the temp swings). The latest batch has a beautiful balance of banana and spicy clove. I also did a ferulic acid rest for about 20 min. around 112 F to help bring out the 4-vinyl guiacol.

Nice! 62F it is. I was planning on an acid rest @ 112 as well....this will be my first single decoction brew as well. I'm going to use Gordon Strongs el hefe water profile of R/O with 1 TSP Calcium Chloride. Then a 90 min mash at 152F.

[brewinhard]

I did add 1 tsp of Calcium Choride to my hefe as well and it really helps to round out the malt a bit. I think you would be just fine with a mash rest of 60 min at 152 F.