SafAle W-68 is a popular yeast strain among homebrewers for crafting flavorful German-style wheat beers. It is known for producing a balanced profile of banana and clove notes, contributing to the distinctive character of these beers.
However, there is some concern about using SafAle W-68 for bottle conditioning due to its ability to consume maltotriose.
This article addresses the question of whether it is safe to bottle condition with SafAle W-68 and provides detailed information on the process and potential risks.
The Key Points
- While W-68 can consume maltotriose, leading to potential over-carbonation, this is mainly a concern if a different primary yeast was used.
- It’s generally safe to bottle condition with W-68, especially if it was also used for primary fermentation, due to its moderate attenuation.
- Minimize risks by ensuring complete fermentation, calculating priming sugar accurately, and controlling temperature.
- If concerned about over-carbonation, consider alternative yeast strains like SafAle F-2 or Lallemand CBC-1.
Fermentis SafAle W-68 (Weihenstephan Wheat Beer) Yeast
Weight: 25g
SafAle W-68 and Bottle Conditioning
SafAle W-68 is a maltotriose-positive yeast strain, meaning it can ferment maltotriose, a type of sugar present in wort. This characteristic raises concerns about its suitability for bottle conditioning, as it may lead to over-carbonation.
During bottle conditioning, a small amount of sugar is added to the bottled beer, which the yeast ferments to produce carbon dioxide, creating the desired carbonation. However, if the yeast continues to ferment maltotriose present in the beer, it can produce excessive CO2, potentially leading to bottle bombs or gushing beers.
A video by Fermentis, the producer of SafAle W-68, mentions that this yeast is not recommended for refermentation due to the risk of over-carbonation. This statement has caused confusion among homebrewers, particularly those who have successfully used SafAle W-68 for bottle conditioning without any issues.
The key to understanding this issue lies in the concept of refermentation and the specific characteristics of SafAle W-68.
Refermentation, in the context of bottle conditioning, refers to a secondary fermentation that occurs in the bottle after the primary fermentation is complete. This process is triggered by the addition of priming sugar, which provides the yeast with the necessary fermentable sugars to produce CO2 and carbonate the beer.
SafAle W-68, being a maltotriose-positive yeast, has the potential to consume any remaining maltotriose in the beer during bottle conditioning. However, the amount of maltotriose left after primary fermentation with SafAle W-68 is typically minimal.
This is because SafAle W-68 has a moderate attenuation of 78-84%, meaning it ferments most of the sugars, including maltotriose, during primary fermentation. Therefore, the risk of over-carbonation with SafAle W-68 is relatively low, especially when compared to other yeast strains that have a lower attenuation and leave more maltotriose behind.
Risks of Over Carbonation
Over-carbonation in bottle conditioning can lead to several undesirable outcomes:
- Gushing: When a bottle is opened, the beer gushes out uncontrollably due to excessive CO2 pressure.
- Bottle bombs: In extreme cases, the pressure buildup inside the bottle can cause it to explode, posing a safety hazard.
- Altered flavor: Over-carbonation can make the beer taste overly sharp and harsh, masking its intended flavors.
To avoid over-carbonation, it is important to use the correct amount of priming sugar and ensure that the beer has fully fermented before bottling.
Techniques for Bottle Conditioning with SafAle W-68
While SafAle W-68 can be used for bottle conditioning, it is essential to follow proper techniques to minimize the risk of over-carbonation:
- Ensure complete fermentation: Allow the beer to ferment completely before bottling. Monitor the gravity readings to confirm that fermentation has finished and the gravity is stable.
- Calculate priming sugar: Use a priming sugar calculator to determine the correct amount of sugar needed for your desired level of carbonation. Consider the style of beer and the amount of residual CO2 in the beer.
- Mix priming sugar thoroughly: When adding priming sugar to the bottling bucket, ensure it is mixed thoroughly with the beer to avoid uneven carbonation.
- Control temperature: Store the bottles at an appropriate temperature for bottle conditioning. A temperature range of 68-75°F (20-24°C) is generally recommended.
- Use carbonation drops: Consider using carbonation drops as an alternative to priming sugar. These drops provide a pre-measured amount of sugar, reducing the risk of over-carbonation.
Alternative Yeast Strains
If you are concerned about over-carbonation with SafAle W-68, you can consider using alternative yeast strains that are specifically designed for bottle conditioning. Some popular options include:
- SafAle F-2: This strain is known for its neutral aroma profile and ability to produce consistent carbonation.
- Lallemand CBC-1: This strain is another popular choice for bottle conditioning, offering good carbonation and flavor stability.
Conclusion
SafAle W-68 can be safely used for bottle conditioning when proper techniques are followed. Its maltotriose-positive nature does not pose a significant risk of over-carbonation, as it typically ferments most of the maltotriose during primary fermentation. However, it is crucial to ensure complete fermentation, calculate the priming sugar accurately, and control the temperature during bottle conditioning. If you prefer to avoid any potential risks, alternative yeast strains specifically designed for bottle conditioning are available.
By following these guidelines, homebrewers can confidently use SafAle W-68 to create delicious and well-carbonated German-style wheat beers.
Fermentis W-68 is available for purchase in 25g and 50g packs in our store here.