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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through January 20, 2005 * Heffeweizen kreusen... < Previous Next >

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Stephen Manchester
Member
Username: Smanches

Post Number: 161
Registered: 06-2004
Posted on Tuesday, January 18, 2005 - 06:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So I came home from having dinner with some friends last night and notice my weizen had blown the lid off my 8 gallon fermenter. Is this normal for a weizen to have such a large and powerful kreusen?

Used WL300 with only a single step starter. Ambient is around 62F, but the fermometer says 70F right now. It's going pretty strong.
 

Geoff Buschur
Intermediate Member
Username: Avmech

Post Number: 484
Registered: 06-2004
Posted on Tuesday, January 18, 2005 - 06:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

In short, yes.
 

gregory gettman
Intermediate Member
Username: Gregman

Post Number: 380
Registered: 03-2003
Posted on Tuesday, January 18, 2005 - 08:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, wheat strains are known to be a little rambunctious or wild in nature. It's a good idea to leave more than the usual head space for their fermentation.
 

Geoff Buschur
Intermediate Member
Username: Avmech

Post Number: 485
Registered: 06-2004
Posted on Tuesday, January 18, 2005 - 08:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Every time I make my Wit it results in an explosive fermentation. Some foam control may be in order for your next hefe.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4088
Registered: 01-2001
Posted on Tuesday, January 18, 2005 - 08:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Seems like it could be more than just the yeast that causes this. Do you think that the fact that wheat has a higher than average protein content could be a factor?
LIfe begins at 60...1.060, that is.
 

Jake Isaacs
Intermediate Member
Username: Jake

Post Number: 297
Registered: 04-2002
Posted on Tuesday, January 18, 2005 - 08:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd absolutely agree, Denny. It's not just the yeast. One of my least favorite homebrewing chores is cleaning a carboy after a hefe/dunkel ferment. All those hard superglue nuggets are a pain.
 

Stephen Manchester
Member
Username: Smanches

Post Number: 162
Registered: 06-2004
Posted on Tuesday, January 18, 2005 - 09:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I did a 40 minute protien rest, and got lots of the little white granules when I strained the hops out of the boil. Are the granules protien or starch? They look like small rice kernels.

The fermenter is about 9 gallons to the very top. This has always been plenty of space by far for all my "normal" ales.

50/50 ratio of wheat to barley. about 1/2 a pound of the barely was a car-pils/german pilser mix with just a touch of flaked barley. (the guy at the LHBS mixed all my grains together, and I didn't notice it until it was too late.)

(Message edited by smanches on January 18, 2005)