[csaunders]

I'm going to be doing a Hefeweizen and the mash schedule I've always followed with this recipe has been to do a Ferulic Acid rest (FAR) at 45°C (113°F) for 15 minutes, followed by a Scarification Rest (SR) at 66°C (~151°F) for 60 minutes.

Looking up more details on the FAR rest brought me to this article which mentions that pH adjustments shouldn't be performed until the SR. Would adding the salts before I mash in hurt at all, or would it be just better to do all my salt and acid additions when I go to bump the temperature up to 66°C?

[MJK]

Hi, I think its fine to add the salts.
The article suggests not acidifying until later.
I think its easier to get them salts dissolved without the grains in the way

Best advice, add grains to you salty water, then acidify for your SR.

I just bottled a Heffe. I used WY 3638.
Very tasty.

Good luck have fun - its all good

[JJeffers09]

I treat my water prior to introducing grains. likewise with strike water.

[RPIScotty]

I treat my water prior to introducing grains. likewise with strike water.

"I'm goin' to get da paper to get da paper."

                                   Jimmy Two Times

[zwiller]

Last hefe I did the FAR at 5.4 and it lacked clove.  I am brewing my next one at the higher pH (for FAR) to see if makes any difference.  Plenty of stories and tests showing the FAR is basically a myth but yet the Hefe breweries are still doing them and there are plenty of studies that prove that higher pH is the way to go.  It is important to note despite RHB requiring at least 50% wheat, the majority of the FA precursors do NOT come from the wheat, but pils malt.  For this reason, next hefe will be 50/49.5/.5 wheat/pils/chocolate (for color).  I am seriously trying to kick the clove up.  I used to hate it and favored banana, but am the opposite now. 

[ynotbrusum]

I can't say for sure, as I haven't tested it triangularly, but keeping the temperatures lower for the first few days of fermentation seemed to drive the clove to exceed the banana in a Hefe that I did last year (I want to say that Stan Hieronymous suggested that).  It is so yeast strain dependent that it might have just been the case for the yeast I used -- IIRC it was WLP 380, so maybe it was totally yeast driven.

[JJeffers09]

what temp is your primary fermentation?