WLP300 and hefeweisens

[Gricey]

So I'm making a hefeweisen today/tomorrow (mash overnight). Got a couple of questions for the more sage amongst us:

1) Finings

I know weissbiers are meant to be cloudy. That said, do I need to add protafloc as usual during my boil? I assume the proteins that will coagulate out as a result aren't needed, or do they join the yeast+byproducts in suspension?

2) WLP300 go boom

I've read in a couple of places that people recommend a blow-off tube as this yeast is a bit ... explosive. I don't have a blow-off tube, I could fit my extendy siphon into the airlock grommet but its not a very tight fit (i can move the tube around freely, but if I leave it it doesnt move). The floppy end of the extendable siphon I can put into a jug or something to catch any fluid that shoots out. Will this be sufficient? If not, can I jury rig something (has anyone else)? Or, has nobody here had it go boom?

Cheers everyone,

Gricey.

[mysterio]

Hi,

No need for any finings, most of the haze in a wheaty comes from proteins so unless you're after a clearish Hefe, there is no need.

The blow off is mainly if you're doing a closed fermentation, i.e. with a carboy with low headspace. If you're doing an open fermentation (which I would recommend for this style), then if you have a good amount of headspace, there is no need for a blow-off tube. How much headspace? I would allow a good 5L in a standard 25L bucket

[Gricey]

Ah great. It's a 30L fermenter and I'm going for a 21L brew length, so plenty of room. I've already done a biggish belgian with WLP570, didnt get anything mad except great fruity smells and lots of grumbling.

I'll lay off the finings then. Just hope my overnight mash holds up...

[Gricey]

Some minor blowing out at 48h @ 18C:

Minor blow out by The Grice is Right, on Flickr

A bit shocked as the thing had 11L of headspace!

11l headspace not enough! by The Grice is Right, on Flickr

Temp a bit higher than it should be but im sure the fridge will kick in in a second

48h at 18°C by The Grice is Right, on Flickr

Glad I didnt ramp it up to 22C yesterday as planned.

Whats the best practice after an event like this? I'm tempted to wipe down the top of the fermenter with a disinfecting wipe and take the airlock out and re-sterilise.

[196osh]

I would leave it, I have had plenty of ferments do that. Will be fine.

[Gricey]

I cleaned the airlock, sanitised and refilled it. May have been for naught but I like to see the bubbles rather than an ooze

[lancsSteve]

Some minor blowing out at 48h @ 18C:

A bit shocked as the thing had 11L of headspace!

They recommend 1/3 of the FV so that would be about right - it will go EVERYWHERE!!!

Got the banana smell coming through yet?

[Gricey]

Oh yes. Still too scared to up the temp, may let it ferment out at 18.

[coatesg]

I would leave it at 18-19 - I find that's enough banana for me - but your tastes may vary, and it's hard to tell until it's all finished up and you're drinking it.

[Gricey]

Homebrew guy at work ferments WLP300 at 17 and says its a good mix of banana and cloves. I stuck with 18 as I saw it written on the WL site (well comments on that site for that yeast).

I'll leave at 18, thanks for the suggestion.

[coatesg]

There's a fairly local brewery who use this strain too (or what was once this strain - it's several generations down the line) and they ferment at 18C and no higher too - it's a good starting point to fiddle according to your tastes and setup.

[Gricey]

Ready to bottle now. Just getting my sterilise on.

Question: What level of carbonation should I aim for? I'm seeing levels of 3.6-4.5 vols of CO2 but mildly concerned that if I end up adding 227g of sugar (most I've added before is 125g) I will get bottle bombs!

I've got 19L of beer and it will be bottled at around 20ºC.

Any suggestions before I do something silly? Won't be bottling for an hour or so yet.

Gricey

[mysterio]

I think 3 vols is plenty. I would certainly worry about going over 4.

[Gricey]

It's ok, I think I FIU already, check my priming SNAFU thread