[Fire Rooster]

Today finally brewed the Hefeweizen.
All the temperatures and times ran like clockwork.

However, the nutrient pack in pouch was difficult to break.
Unlike the first one when a strong squeeze popped it,
this one was squeezed, smacked over and over again.
When I thought the packet was broken, proceeded with
brewing.  Takes about 4 hours to get to the point for pitching yeast.

After pouring liquid yeast in fermenter peered in pouch to see what
the packet looked like, not broken :<.

Command decision was to break nutrient and pour in fermenter.
It took a helluva lot of smacking to break.

What did this do to the Hefeweizen ?

Thanks

[Slowbrew]

You will be fine.  The yeast were feeding on your wort before you broke the packet.

Sometimes the packets are a real pain to pop.  I typically trap them in a corner of main package while they lay on flat surface and push on them with my palm with all weight until it pops.

Paul

[RC]

They're called smackpacks for a reason. I hold it flat in one hand, position the nutrient bubble over the palm, and then smack the holy living hell out of it with my other palm. Seems like you might pop the whole pouch open and have a mess on your hands, as well as lost yeast, but you won't. At least, that has never happened with me. They can take the smacking. Show that pouch who's boss!

[denny]

Tbere is really nothing to be gained by popping them other than to verify viability.  I seldom bother.

[Fire Rooster]

Was prepared for an aggressive fermentation with Wyeast 3068.
It's fermenting, but no different from other dry yeasts used, inch or two high krausen line.
I'm guessing it's because I'm fermenting on the low side (64F) ?

[RC]

Was prepared for an aggressive fermentation with Wyeast 3068.
It's fermenting, but no different from other dry yeasts used, inch or two high krausen line.
I'm guessing it's because I'm fermenting on the low side (64F) ?

With those hef yeasts, often between 36-48 hrs post-pitch, the krausen build-up will pause for a day or so, and then suddenly erupt. So I'd still keep an eye on it; a volcano might still happen. I get the same behavior with 1318. Some yeasts just do that.

[Fire Rooster]

Was prepared for an aggressive fermentation with Wyeast 3068.
It's fermenting, but no different from other dry yeasts used, inch or two high krausen line.
I'm guessing it's because I'm fermenting on the low side (64F) ?

With those hef yeasts, often between 36-48 hrs post-pitch, the krausen build-up will pause for a day or so, and then suddenly erupt. So I'd still keep an eye on it; a volcano might still happen. I get the same behavior with 1318. Some yeasts just do that.

I dunno, pitched 3 days ago, airlock activity is slowing down.
Beer dropped to about 62f which might be too low for it.
After a week might move fermenter to a warmer place.

[roger]

I've fermented that yeast at 62F in order to keep the banana flavors subdued. It ferments well there. Have you checked the gravity?

[Fire Rooster]

I've fermented that yeast at 62F in order to keep the banana flavors subdued. It ferments well there. Have you checked the gravity?

Strong rotten egg / sulfur smell was produced, always sniff airlock when bubbling.
Just broke hydrometer, picked it up the wrong way.
Test tube was a rocket launcher for the hydrometer.
There's glass dust on the concrete basement floor everywhere.

Ok, good to know, I'll let it ride @ 62 for 3 weeks.
Thanks

[majorvices]

I've fermented that yeast at 62F in order to keep the banana flavors subdued. It ferments well there. Have you checked the gravity?

Strong rotten egg / sulfur smell was produced, always sniff airlock when bubbling.
Just broke hydrometer, picked it up the wrong way.
Test tube was a rocket launcher for the hydrometer.
There's glass dust on the concrete basement floor everywhere.

Ok, good to know, I'll let it ride @ 62 for 3 weeks.
Thanks

YOu can hold the temp at 62F if you want but 72 hours after krausen forms it's pretty customary to raise temp. If I started at 62F I'd probably raise to 66 on day 3or 4 and then 68-72 on day 5 or 6 and let it ride until done

No sense in sniffing airlocks IMO. Off gassing fermentation isn't going to usually smell great.

[Oiscout]

Mine currently smells like sulfur, not reccomended sniffing

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[santoch]

3 weeks is usually not necessary for that yeast.  Just keep your eye on it and usually by around day 10 or so you see the krausen has fallen and can take a gravity reading.  2 days in a row of the same reading, and it's done.
Weissbier is a great beer to drink fresh.  It's one of my favorite styles.

[Oiscout]

3 weeks is usually not necessary for that yeast.  Just keep your eye on it and usually by around day 10 or so you see the krausen has fallen and can take a gravity reading.  2 days in a row of the same reading, and it's done.
Weissbier is a great beer to drink fresh.  It's one of my favorite styles.

+1

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[Fire Rooster]

Ok, consensus is shorter fermentation, I'll go 2 weeks.
Broke hydrometer, only used once, no intention of replacing.
Have brewed 40+ all grain batches without one, ferment 2-3 weeks always.
I always sniff airlock when bubbling :>  Not concerned with egg smell, always went away.

Moved fermenter to upstairs closet that is 65 degrees.  Wort in basement dropped to
59-60 after active fermentation.  Fermentation was far from wild, very mild.

Thanks

[Fire Rooster]

Today, bottled Hefeweizen at 3 weeks, life's adventures prevented any earlier.
Wow, sampled a little bit when bottling, soft mild banana taste, very pleasant.
Will be ready to drink New Years Eve.  This might be the best brew to date.
Out of the 40+ all grains I've sampled when bottling, it's the most pleasant by far.