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Thread: Very quick Hefe fermentation?

  1. #1
    Join Date
    Nov 2008
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    37

    Very quick Hefe fermentation?

    On Sunday I brewed a Hefeweizen that came out at 13.8 plato. Monday - 24 hours later, the gravity has dropped to 3.57 plato. My FG is usually around 2.56.

    Fermentation temp is 70 degrees.
    Pitching rate is around 8 million cells/ml

    Should I be expecting any ill effects from this batch's quick fermentation? I don't normally see this kind of gravity drop until the 3rd day. So far, everything smells fine and seems to taste in line with what I would expect.

    I may have just figured out the answer, but can somebody confirm? This is a little higher pitch rate than I normally run. I am usually around 5-6 million cells/ml.

    Thanks.
    Dan

  2. #2
    Join Date
    May 2004
    Location
    St. John's, Newfoundland, Canada
    Posts
    816

    Smile

    It is indeed a high pitching rate.

    I'll bet it's delicious.

    Pax

    Liam

  3. #3
    Join Date
    Jan 2004
    Location
    St.Louis->Tacoma
    Posts
    633
    I have found that if i overpitch my Hefe i get loads of sulphur that i end up having to scrub out and in-turn kills my head retention. If, on the other hand i underpitch it, i get more banana and clove. Just my experience. I usually use a higher areation rate on my Hefe brews too.

    BTW i'm using WY3068
    Jeff Byrne

    12 year pro craft brewer *NOW available for hire...
    Auburn, Wa - for now

  4. #4
    Join Date
    Nov 2008
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    37
    sure enough - got the sulphur. still tastes pretty good, but having to do a little bit of scrubbing to improve the nose.

  5. #5
    Join Date
    Jan 2004
    Location
    St.Louis->Tacoma
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    633

    Headspace & Hefe's

    I have also noticed a correlation between the amount of headspace in the FV and sulphur production. I seem to get less sulphur and more esters when i brew smaller batches and don't max out the FV. I haven't noticed the same with any other beer/yeast- kinda an argument in favor of open FV's in there somewhere too. Anyone else observed the same thing?

    Quote from a server years ago "why does the hefe smell like egg farts?"
    Last edited by Jephro; 04-26-2010 at 06:03 PM.
    Jeff Byrne

    12 year pro craft brewer *NOW available for hire...
    Auburn, Wa - for now

  6. #6
    Join Date
    Nov 2008
    Posts
    37
    I have found that when i have at least 1/3rd of the FV available as head space that sulfur levels are lowest. i was just looking back at my batch records and confirmed this observation, but had never made it before.

  7. #7
    Join Date
    Apr 2007
    Posts
    97
    what are some of your techniques for "scrubbing" out the sulphur?

    is it as easy as blowing down the tank to near 0 psi and refilling or when force carbonating doing a bleed and feed?

  8. #8
    Join Date
    Jan 2004
    Location
    St.Louis->Tacoma
    Posts
    633
    IMO the best method is do during the transfer to the BBT and just do a really violent transfer... FV up to about 15 PSI with the BBT completely purged of O2 at 0 PSI and rip it over, build pressure and repeat.

    Otherwise in the BBT, as you said bleed and feed via the stone. Way easier if it's not carbed yet, otherwise your swimming in foam in the cooler- not to mention the beer loss via the foam.
    Jeff Byrne

    12 year pro craft brewer *NOW available for hire...
    Auburn, Wa - for now

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