Saturday, March 6, 2010

Thing to note about last "Perfect" batch of weissbier

The last 10gallon (40L) batch of weissbier turned out perfect. When I say perfect, I mean very little banana, and all clove.

Things to note.
1. Fermentation in the lows 60's (62F or less)
2. Half vial of WLP380 per 5 gallon fermenter, with no starter.
3. Fermentation took >24 hours to kick off (there must have been yeast stress involved)
4. The carboy that had more cold break in it started off a little faster and ended earlier than the carboy with less break inside. One carboy had more cold break than the other because the 10 gallon runoff took place after the wort had a chance to settle from the whirlpool. Normally, I run the wort from the kettle to the carboy immediately after the pump turns off.