IIRC it took like 6 weeks for the kraeusen to fall the last time I used 2565. I didn't cold crash it, but it did linger around for a long time.
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Is there any chance the estimated pH on the mash acidification sheet could include hundredths too? The reason I ask is because when adding salts in g/gal on the water adjustment sheet, there can be quite a significant rate range between a pH of, say, 5.3 and 5.4 on the mash acidification sheet (forgive me if I'm not articulating this well). E.g., for one of my recipes, adding Ca(OH)2 at a rate of .15 g/gal will yield an estimated pH of 5.3. But to hit an estimated pH of 5.4, Bru'n Water tells me to more than double that addition rate. It would be helpful to be able to see just how various rate points in between affect the estimated pH.
I seldom get as many esters on the second pitch of a weizen yeast. Maybe I pitch too much? I have a hefe wiess ready to bottle with WLP300 now. I'm thinking of a roggen next.
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Two words: Due diligence.
I wonder what the results would be like if you made a Belgian style wort (Belgian Strong?) and then fermented it with Weizen yeast? I wonder how much the flavor profile of a Weizen is directly related to the wheat? I know the Belgian and Wheat yeasts have different types of phenols, but has anybody ever tried this? Just curious...
I tend to use wheat beer yeast under 65 and they still produce lots of esters and phenols, you can't make a clean beer with them.
Urban Chestnut in St. Louis makes some belgian style beers made with German wheat beer yeast.