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wlp300 fermentation temperature

Fermentation Temp Range (°F) : 68-72 . This strain is noted to lean more toward banana esters than clove phenolics, but this can be manipulated through fermentation temperatures. WLP300 . When it fermented (at 69 degrees) I had a pretty good fermentation. Alcohol Tolerance : Medium 5-10% . Large amounts of fusel alcohols etc. Had some banana nose etc. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. Species : Ale . Since both of the beers in the present xBmt went through the same mash temp steps, we can say that the differences likely were caused by the ferm temp differences. I have used this yeast before and it worked perfectly. For years, I was guided by the idea that cooler fermentations decreased the risk of off-flavor production and ultimately produced better beer. Flocculation : Low . With notes of banana and clove, this yeast produces flavorful hefeweizens time and time again. WLP 380 definitely has some very noticeable banana character if you let it ferment at the higher end of its range (low-mid 70's) I prefer 380 over 300, but from what I've experienced so far (I haven't done experiments to specifically test this) I get a much more consistant taste from 300 across the fermentation temperature range. Apparent Attenuation Range (%) : 72-76 . I think something was wrong with the last batch. Fermentation Temperature: 16-24°C: 16-20°C: 16-20°C: In general more esters at higher temperatures. I have a question about your WLP300 Hefe yeast. Short fermentation times at high temperatures reduce the banana flavor. Pitching/Fermentation : It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Fermentation temperature interests me. I brewed a hefe two weeks ago and I used the WLP300 yeast. Our first step mash xBmt supports this claim. Optimum temp: 68°-72° F *NOTE:* During summer months, we include complimentary ice packs will all liquid yeast orders. A rest at that temp is said to encourage the production of ferulic acid, which gets coverted by the yeast into 4VG during fermentation. reduce the banana flavor as well. While the first ferm temp xBm using a hybrid strain seemed to discredit this idea, the second trial using an English ale yeast offered some confirmation. The temperature influence on the formation of isoamyl acetate (banana) is not entirely clear. A classic hefeweizen strain from Germany, this yeast produces classic German style hefeweizens!

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