However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. I brewed a hefe two weeks ago and I used the WLP300 yeast. Optimum temp: 68°-72° F *NOTE:* During summer months, we include complimentary ice packs will all liquid yeast orders. Apparent Attenuation Range (%) : 72-76 . Our first step mash xBmt supports this claim. A rest at that temp is said to encourage the production of ferulic acid, which gets coverted by the yeast into 4VG during fermentation. Flocculation : Low . Fermentation Temp Range (°F) : 68-72 . I think something was wrong with the last batch. 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. A classic hefeweizen strain from Germany, this yeast produces classic German style hefeweizens! Short fermentation times at high temperatures reduce the banana flavor. Fermentation Temperature: 16-24°C: 16-20°C: 16-20°C: In general more esters at higher temperatures. Alcohol Tolerance : Medium 5-10% . I have a question about your WLP300 Hefe yeast. WLP300 . This strain is noted to lean more toward banana esters than clove phenolics, but this can be manipulated through fermentation temperatures. Had some banana nose etc. 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. Large amounts of fusel alcohols etc. For years, I was guided by the idea that cooler fermentations decreased the risk of off-flavor production and ultimately produced better beer. 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. reduce the banana flavor as well. Fermentation temperature interests me. With notes of banana and clove, this yeast produces flavorful hefeweizens time and time again. When it fermented (at 69 degrees) I had a pretty good fermentation. 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. Species : Ale . The temperature influence on the formation of isoamyl acetate (banana) is not entirely clear. I have used this yeast before and it worked perfectly. By the idea that cooler fermentations decreased the risk of off-flavor production ultimately... Reduce the banana flavor more toward banana esters than clove phenolics, but this can be manipulated fermentation. 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2020 wlp300 fermentation temperature