question about wyeast 3068

[edisonst]

thanks for the feedback. With my double decoction I doughed in at 122....i figured that because on both mashes I did not do an acid rest ( at 111 to do the ferulic acid thing) that the yeast had similar sugars to work with. I will definately give them some time in bottle before I pass final judgment on this batch. It's just that last time I did a hef with the 3638 when I opened the fermenter to bottle I wanted to drown myself in it..it smelled and tasted so good. Thta batch I finished within two weeks of bottling and was drinking 5 days in the bottle . I figured many of you have a lot of experience with this yeast and know what conditions might make it tempermental.

[bub]

I've never had bubblegum with 3068. I usually go a bit on the high so that may be the banana. Try 68, I always thought thats what the 68 in 3068 stood for Until recently I never had temp control worth a shit and certainly didn't have starters and those were my best ones. Try and let us know.
BUB

[oneal66]

I've had great results with 3068, but that's me. An excellent reference for this kind of situation is Drew Beechum's article a while back about Saison's. He gave some of his recipes, but didn't recommend a yeast. He spoke to some degree about the different yeast strains. He wrote that you should try different yeast strains and see wich one works best.

Also JZ has mentioned doing the same thing in some of the Jamil Shows. Always try different yeast strains to find out wich one works best with your process.

But all that aside 3068 rocks!!!

[edisonst]

So I just wanted to let you guys know that all the flavors I was concerned about in the beer seem to have conditioned out. It is now an excellent beer...in fact I drank a little too much of it on christmas with the folks.

Bub and the other 3068 folks were right

thanks for the advice

[bub]

I freaking told you so!
{dance of joy}
SUK IT
BUB

[Dirk McLargeHuge]

I freaking told you so!
{dance of joy}
SUK IT
BUB

[ApresSkiBrewer]

As for the 3068 yeast itself, I think you get the banana esters more around 66F and the cloves at lower temps like 62F. Then around 68F and above you get bubblegum. I'm not positive on this though.

I have seen (well... smelled... well... tasted) a lot of bubblegum come out of the 3068 when fermenting above 68. In fact, the fermentation in question were at an ambient of 70-72, and probably were quite a few degrees higher in the fermentor.

[Tom from Raleigh]

I'm with you. Tried 3068, but wasn't impressed. I'm thinking of using one of the new dry wheat yeasts available. My target is Paulaner Hef, but I've struck out badly so far. My beers have all turned out kinda watery and lacking that great rich bready character of Paulaner. I'll try a decoction next time, but I'm at a loss too.

I tried WB-06, the dry wheat beer yeast, last year. I don't recommend it, unless you can't get you hands on a liquid culture. Not enough yeast character.