Author Topic: Weinheinstephan yeast  (Read 1981 times)

Offline Joe Sr.

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Weinheinstephan yeast
« on: February 21, 2013, 06:18:18 PM »
Never used this yeast before (that I can recall).  It took off like a rocket and was blowing out of the carboy within 12 hours.  I put the air lock back on after blow off stopped.  After about 72 hours the beer (weizebock) was sitting at 61 degrees, so I moved the carboy to a warmer spot.  It took off again and blew the air lock.  Now sitting at 68 with no more blow off but a solid kraesun.

Is this typical for this yeast?  I was surprised it took off again like that.  I have a Belgian going right next to it (3787) and it's just been chugging along without the violence.
It's all in the reflexes. - Jack Burton

Offline tschmidlin

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Re: Weinheinstephan yeast
« Reply #1 on: February 22, 2013, 12:08:31 AM »
Yup, sounds pretty typical to me :)
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Offline hokerer

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Re: Weinheinstephan yeast
« Reply #2 on: February 22, 2013, 07:10:46 AM »
Assuming you're talking about 3068, agree, that's pretty typical
Joe

Offline beersk

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Re: Weinheinstephan yeast
« Reply #3 on: February 22, 2013, 09:44:15 AM »
Love the Weihenstephan yeast, makes great beers. I put in a few drops of fermcap on my last dunkelweizen and that kept it in check. I will be doing the same for a weizenbock I'm brewing today or sometime this weekend.
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Offline Joe Sr.

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Re: Weinheinstephan yeast
« Reply #4 on: February 22, 2013, 09:50:46 AM »
It smells great as its fermenting.  I was really surprised at how active it was even in the low 60s.

I've never messed with fermcap or anything like that.  I don't usually mind the blow off, but this one was a tad messy.
It's all in the reflexes. - Jack Burton

Offline kylekohlmorgen

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Re: Weinheinstephan yeast
« Reply #5 on: February 22, 2013, 10:20:09 AM »
+1 on the fermcap, especially if you're harvesting and repitching.
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Offline tschmidlin

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Re: Weinheinstephan yeast
« Reply #6 on: February 22, 2013, 01:25:26 PM »
3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches. ;)
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Offline wort-h.o.g.

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Re: Weinheinstephan yeast
« Reply #7 on: February 22, 2013, 01:29:26 PM »
i used this 3 months ago on a dunkle weizen and it went crazy in my 6.5 gallon carboy. i usually use wlp300. i got sulfur fermenting at 65F, that never full dissipated (for my tastes) coming out of the keg.  ive gone back to wlp300..no sulfur, great banana that i love from my German hefeweizens.

Offline Joe Sr.

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Re: Weinheinstephan yeast
« Reply #8 on: February 22, 2013, 01:48:43 PM »
3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches. ;)

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.
It's all in the reflexes. - Jack Burton

Offline guido

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Re: Weinheinstephan yeast
« Reply #9 on: February 22, 2013, 02:30:43 PM »
3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches. ;)

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.

I use a make-shift blow-off tube by taking the cap and cup off the airlock.  1/2" ID hose fits perfectly on the stem.  I then run that tubing into a plastic jug filled with water.
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Offline farmbrew

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Re: Weinheinstephan yeast
« Reply #10 on: February 22, 2013, 03:32:08 PM »
Sounds pretty typical...I brew in an open fermentor and the foam from this looks like a mutant merange!

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Offline Joe Sr.

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Re: Weinheinstephan yeast
« Reply #11 on: February 22, 2013, 03:38:44 PM »
3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches. ;)

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.

I use a make-shift blow-off tube by taking the cap and cup off the airlock.  1/2" ID hose fits perfectly on the stem.  I then run that tubing into a plastic jug filled with water.

My usual approach is along those lines.  This time I thought I'd just throw some tinfoil over it (before it blew off) and when I got back to it and it was foaming over I figured "what the heck" and just let it go.

So I guess it was a bit of an open ferment with a small surface area that was open.
It's all in the reflexes. - Jack Burton

Offline hokerer

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Re: Weinheinstephan yeast
« Reply #12 on: February 22, 2013, 05:29:08 PM »
So I guess it was a bit of an open ferment with a small surface area that was open.

Considering that all that gunk was coming out of the fermenter, I wouldn't really call that an "open fermentation".  That is, not much chance for wild things to get in.
Joe

Offline tschmidlin

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Re: Weinheinstephan yeast
« Reply #13 on: February 22, 2013, 07:29:16 PM »
3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches. ;)

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.
No, I use fermcap too :)
Tom Schmidlin

Offline Joe Sr.

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Re: Weinheinstephan yeast
« Reply #14 on: February 23, 2013, 07:14:14 AM »
So I guess it was a bit of an open ferment with a small surface area that was open.

Considering that all that gunk was coming out of the fermenter, I wouldn't really call that an "open fermentation".  That is, not much chance for wild things to get in.

Yes.  I am/was not worried.

No, I use fermcap too :)

Good God, man!  You're tainting your precious bodily fluids!
It's all in the reflexes. - Jack Burton