Hefeweizen fermentation temperature

When I homebrew with Wyeast 3068 my preferred fermentation temperature is 68-70 degrees F. For my palate this strain produces an ideal mix of banana and clove at that temperature.

Besides fermentation temperature other variables which will influence the flavor profile are:

• Pitching rate
• Aeration amount
• etc.

Cheers!

 

I pitch at 65 and gradually raise to 70 by the end of fermentation. I've found that ester and phenol production in hefeweizen are reliant on pitch rate as much as they are by temperature.

 

I too usually use Wy3068 (though my only batch this year has used cultivated SN Kellerweis).

I usually pitch in the low 60s and hold at 65 for a week and finish out around 70. There is a nice banana and clove mix to me using this protocol.

 

In the past, I pitched low and let free rise. Probably went from 63-68 or so on a cool cellar floor. I liked the balance I got.

 

Yes, that will increase fermentation characteristics.

Cheers!

 

I've only used 3068, I start at 62 then ramp up to 68 after 2 days, but that's just me. I like it. I think whole adjusting the ferm temp of hefe yeast is not as big of an adjustment knob as it is made out to be. Pitching rate, oxygenation, and yeast health, from my anecdotal experience, render temp influence a small knob of 3-5 total knobs.

 

Really yeast dependent. I usually pitch at 62 and raise gradually after 3 days...not a big fan of over-ripe isoamyl acetate

 

My last Hef I used wlp300 instead of the my usual wy3068. I wanted a good amount of banana to come through this time that the 3068 was lacking. I pitched a large starter of the 300 at 72 degrees for 24 hours then held it at 75 for the rest of fermentation. That was a total success. Banana bomb! So if you don't want that much banana don't do that! I think 68 degrees with the 3068 gives a nice balance.

 

Jamil swears that his secret to the best mix of clove and banana is to ferment at 62 with this yeast. I've followed this and won some awards at BJCP competitions but I've found that the banana character is pretty subtle. If you are looking for more banana I would lower your pitching or oxygenation rates or ferment warmer.

 

I brewed a batch of beer with Wyeast 1010 in the upper 80's...it was a spiced wit and damn good.

The 3068 yeast is not so good at higher temps...low 60's is good. but the Wyeast American wheat...seems to not mind high temps.

 

I underpitch 3068 at 72-73 and get a huge banana flavor. I've always got the most flavor (banana & clove depending on temp) by underpitching.

 

For me, WL Hefeweizen IV fermented at 62 degrees is the ticket.

 

It doesn't look like it's been mentioned, but the mash also plays a role in producting clove.

4-vinyl-guaiacol (4VG), gets you clove-like flavor / aroma. The precursor of 4VG is ferulic acid. If you do an acid rest 112F-ish you produce more of the precursor and thus more clove in the end product. This is why I plan to do an acid rest for my next brew, a Wit.