A restrained fermentation temperature of 62 °F (17 °C) creates a beautiful balance of fermentation flavors and helps keep some unpleasant flavors in check. Interesting. WLP565 Saison Ale Yeast Wyeast 3787 Trappist High Gravity I ferment wlp300 at about 16-17C. So if you don't want that much banana don't do that! I pitched a large starter of the 300 at 72 degrees for 24 hours then held it at 75 for the rest of fermentation. I knew the esters would be restrained with the cool fermentation (that's what I was aiming for) but there's almost zero banana or clove flavor. Fermentation will eventually finish, given time and warm temperatures. Yes, I've made several beers with that yeast. Basic Brewing claims, and anecdotally I can back this up that underpitching WLP300 results in more banana, while pitching the proper amount results in more clove. palate with mild fruit. Finishes crisp and mildly acidic. WLP300 is hefeweizen yeast. I question your gravity numbers, especially at that HOT of a temperature. Has anyone else experienced this? WLP300 Hefeweizen Ale Yeast This famous German yeast is a strain used in the production of traditional, authentic wheat beers. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Banana bomb! At about the same time a new beer style of top fermenting, lightly colored and refreshing beers arrived in Bavaria, presumably from Bohemia. It produces the banana and clove nos - Hops, Yeast and Malt direct to … My favorite yeasts for all weizen-type beers is White Labs WLP300 Hefeweizen Ale and Wyeast 3068 Weihenstephan Weizen, but feel free to try other weizen-type yeasts. That was a total success. Over 20C is an absolute upper limit, and only at the end of fermentation. 72-76% attenuation 68 ... And I mentioned a little earlier that you can kind of abuse this beer a little bit at fermentation time. This is my first time using WLP300. It is a BEAST. I was actually concerned the banana esters would be higher than I wanted because of the underpitching, but I got the opposite result. Benefits from elevated fermentation temperatures. I wanted a good amount of banana to come through this time that the 3068 was lacking. These beers were dark (brown/ braunes beer) and due to the lower temperature bottom fermentation had a longer shelf life as the top fermenting beer brewed previously. My last Hef I used wlp300 instead of the my usual wy3068. And the reason I say that is because we want to get those banana and clove esters. White Labs WLP300 Hefeweizen Ale Yeast – Banana forward but does contain some hints of clove. its the Weihenstephan strain (WYeast 3068 equiv). Yes HOT. As a brief recap: WLP300/WY3068, the strain that Weihenstephan uses for its hefeweizen (and has used since seemingly the beginning of time), is claimed by various sources to be one of two strains of yeast: S. cerevisiae or T. delbrueckii.
2020 wlp300 fermentation time