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[Thirsty]

I have never brewed a weizen before, my first time- mashing right now. Jamil's recipe says to ferment at 62 for a nice subtle blend of phenols, he said he tried 65-72, and is not as happy as 62. I stepped 1 vial of WLP300 up to a 1 gallon starter that I split in 2, for 2 5.5 gallon fermenters. I have temp control, so I could hold the 62 steady, just wanted to check if anyone has experience with this yeast fementing low. I am not sure what Jamil considers "subtle", but I do still want the vinyl-4 to be noticable, it pretty much defines the style. I am in a protein rest right now, holding 123 for 30 minutes, then I am going to add some boiling water to try to get as close to 152 as I can, I will finish off the ramp with the HERMS, and hold the 152 for an hour. I kept it simple, 50%pilsner, 50% wheat, 18 IBUs of perle at 60Just measured out my hops- actually 15 IBUs of saaz, not sure what my perle is for

Edited by Thirsty, 19 May 2010 - 08:39 AM.

[Jimmy James]

WLP 300 is my favorite strain for weissbier and it definitely puts more emphasis on the banana flavors at higher temps. When I've used this strain in the low 70s the banana has dominated. When I've used it in the mid 60s I get more of a tropical fruit aroma that is certainly somewhat "banana" but also reminiscent of other tropical fruits, and overall more subtle. I've never gone as low as 62 but maybe it's more of the clove down at those temps. For me, if I wanted the clove I'd use WLP380 which the one time I did use it gave me massive clove notes and not really much of the tropical fruit. For me, the sweet spot for WLP300 is a little higher than for JZ, but to each his own. It's certainly a great strain in that you can experiment around with it and dial the flavor. Using such a classic and quality grist as you did will ensure you can pick up on those subtleties.