Heffeweizen open ferment

[John Pursglove]

I brewed 10 gallons of heffeweizen today. I did a step mashwitha ferulic rest at 110F for about 10 minutes. Then I stepped up to 131 for 10 minutes. At this time I added my water salts and 88% phosphoric acid. Then stepped up to 142 for 40 minutes. Before going up to 158 for 20 minutes. That was followed by a 10minute mash out at 170. I wanted to try an open ferment. I am using 2 7 gallon Fermonsters. I covered with paper towel and secured with a rubber band. I think that as open as I am willing to go in my basement. I used Mangrove Jack Bavarian wheat because I never used it before. The basement is about 70 degrees.Hoping to get a nice nice banana forward heff.

 

[JCameron]

I just finished a hefeweizen with Mangrove Jack for the first time and I'm blown away. I tempered my expectations for the yeast from reading the reviews online, but it's an absolutely beautiful hefeweizen.

 

[John Pursglove]

I just finished a hefeweizen with Mangrove Jack for the first time and I'm blown away. I tempered my expectations for the yeast from reading the reviews online, but it's an absolutely beautiful hefeweizen.

Thanks for that info Jerry. I have a question for you. This beer had a high krausen about an inch high that very quickly dissipated. In my experience with other wheat yeasts. I found that the krausen was really high for several days. Using the same volume and fermentation vessle. 7 Gallon Fermonster with about 5.5 gallons. Not sure if this is due to the open ferment or not. I am wondering what your experience was with this yeast fermentation.

 

[JCameron]

Thanks for that info Jerry. I have a question for you. This beer had a high krausen about an inch high that very quickly dissipated. In my experience with other wheat yeasts. I found that the krausen was really high for several days. Using the same volume and fermentation vessle. 7 Gallon Fermonster with about 5.5 gallons. Not sure if this is due to the open ferment or not. I am wondering what your experience was with this yeast fermentation.

No idea, honestly. I fermented it closed in a bucket in my basement and let it do its own thing with temperature since my temp control chamber was taken with another beer. I pitched the yeast and didn't check it or bother with it until 3 weeks later when it was done.

I did read a lot of reviews that said this yeast didn't attenuate very well, but it took mine all the way down. It finished a hair under 1.010.