Hefeweizen Ferment Temp Question

i think you are correct that "double speak" is dubious. this is not that case.

when discussing the very complex interactions that are going on (yeast metabolism) in conjunction with the inability to detail every exception to the generalities, then yes, you are going to read a simplified description for the intended audience.

second guessing the scientists claims because the scientist was careful enough not to detail every exception for you the reader to dissect (and face it, you and I couldn't even if we wanted to)... that doesn't make the scientific claim less valid. it just means there are exceptions to statements.

also, Dr. White is not a "so called" expert. if Chris White is a pretend expert then you are welcome to provide the basis for what constitutes a "real" expert. and the scientific as well as the general community can evaluate Brew_Betty's basis for evaluation. in any event, John Palmer authored the referenced column, and he is also well respected and established.
Cheers.

 

You said Christopher White speaks...you listen. It actually doesn't matter who said it because they didn't say anything.

 

Your assertion that "so called expert" means "pretend expert" is erroneous. Further justification of my position is not required.

 

you said it. your words. help me out.
explain why he is a so called expert. what is your claim by the words so called expert? what does that mean other than he is not really an expert, in your opinion? it is true that you don't have to explain anything on the internet.

if you are publicly questioning the expertise of an established scientist you need to finish the job. or quit digging.
so, what does so called expert mean? and how does Dr. White fit that description? in your words. or if you prefer, provide your analysis to refute what has been stated. ad hominem attacks are a particular annoyance of mine.
Cheers.

 

Things you don't get: I am not questioning the expertise of Chris White. The term "so called" doesn't always mean what you want it to mean right now. In fact, it can be interpreted literally. You are under the false impression that it can only be a sarcastic phrase intended to question the credibility of the person who said it.

Apparently, Chris White didn't even say it. John Palmer said it according to Herb. Does Palmer say anything about brewing that hasn't been said by someone else? Not really. Perhaps that's why he wasn't able to make a definitive statement in this case.

There is nothing to refute in relation to the topic because nothing definitive was said by the so called expert(s).

 

jamil says to fermemt at 62 degrees.

 

Lots of purse swinging in here

OP: 73-ish you'll probably have a good balance of banana/clove. Nothing to worry about. I crank mine up to almost 80 to get my banana bombs.

 

Palmer may have said it but not according to moi.

You're flagged.

 

I listen to experts and non-experts alike. However I will always listen to my own experience more than anyone else's and report that as fact, because to me, it is fact.

Fact of the matter is, the OP asked for what he can expect, and I told him what he could expect, based on my experience with hefeweizen yeasts.

Another fact of the matter is, hefeweizen yeasts are just about the most vigorous kind on earth, at any temperature or pitching rate, super vigorous. Many many dozens of people have reported explosive blowoffs with their hefeweizens. If fermentation took off in 5 hours, I believe it's possible with this yeast strain, based on my experience and that of others.

Also a fact, hefeweizen yeasts throw a ton of sulfur "egg-like" aromas during fermentation. Not to worry. It always fades in a short time, ALWAYS. There is a current discussion in this regard on a far friendlier forum. Don't visit there if you prefer not to deal with kind respectful folks.

https://www.homebrewersassociation.org/forum/index.php?topic=23335.0;topicseen

 

I too am bottling my hefe this weekend. Mine also got off to a fast ferment (as I stated in an earlier post) so I'm interested to see how they turn out. Signs point to 'they will be good'. The sample I had a few days ago tasted promising. Report back in a few weeks after bottle conditioning to let me know how your's ends up!

 

Optimum temperature: Fermented 2 weeks at 64 degrees and had wonderful balance of banana and cloves. Won't go the bubblegum route.