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Beer Style: Weizen/Weissbier
Recipe Type: extract
Yield: 5 US gallons
I brewed a couple of beers with the wyeast wheat yeast last year and was satisfied with the results (one of the beers took 1st place in the HWBTA competition back in February). As far as temp ranges go, I believe that I fermented in the low 70's for both primary and secondary. If you ferment too warm (mid 70's and up) I suspect that you will get a very phenolic brew. One of the judges in the HWBTA competition felt that I should try fermenting a little cooler to reduce the phenolics - I thought it was perfect and it was certainly the taste I was shooting for!
Source: Lynn Kerby