Cold Fermentation of Wheat

Since it is a cold winter here (including the upstairs closets), my latest batch of weissbier had the opportunity to ferment in a sub 60F environment. One word (awesome).

Ok, WLP380 will ferment under 60F, and the flavor is great. I am not a big fan of the banana, and, it did not give me any.

The crisp, spicy clove flavor that I long for in a weissbier is ever present, and that is the way it needs to be.

On another note, my extraction efficiency was really bad on that particular batch (around 60%), which made for a slightly thinner beer than I would have liked. It ended at 1.010 FG, whereas I am usually at 1.015FG or so. That is fine. At 4.2% alcohol or so, I can drink a bit more of it at any particular time.