Is this normal for Wyeast 3068?

[MHoffSilver]

Hi guys.

I started a Hefeweizen (BIAB) thursday afternoon.

(10L)
1.25 Kg Pilsner
1.25 Kg Wheat
90 min. mash at 64 deg. ending with 10 min. at 76 deg.

Some late hopping with Centennial and Citra (along with some dried elderflower 5 min before flameout) and the yeast: Wyeast 3068
(aiming for Banana and Citrus notes)

Everything went almost by the book though I got a little lower OG than expected: 1046. (According to Beersmith I should have gotten 1052)

This morning I took out a sample and the gravity now reads 1014. I was a little surprised that the 3068 was this good at eating through the sugars.
The FV is not temp controlled, but I monitor the temp and it has been in the range of 21.6 deg. to 22.8 during the fermentation up till now.

I have heard that the yeast should be a beast but is it normal for it to be this aggressive?

 

[GHW]

Hi guys.

I started a Hefeweizen (BIAB) thursday afternoon.

(10L)
1.25 Kg Pilsner
1.25 Kg Wheat
90 min. mash at 64 deg. ending with 10 min. at 76 deg.

Some late hopping with Centennial and Citra (along with some dried elderflower 5 min before flameout) and the yeast: Wyeast 3068
(aiming for Banana and Citrus notes)

Everything went almost by the book though I got a little lower OG than expected: 1046. (According to Beersmith I should have gotten 1052)

This morning I took out a sample and the gravity now reads 1014. I was a little surprised that the 3068 was this good at eating through the sugars.
The FV is not temp controlled, but I monitor the temp and it has been in the range of 21.6 deg. to 22.8 during the fermentation up till now.

I have heard that the yeast should be a beast but is it normal for it to be this aggressive?

Yes that's about right. When I used this yeast it burst out of the fv resulting in a sulphuric mess. It goes off volcanically for a few days during which time it will munch away at the sugar. Your low mash temp will have created a super fermentable wort which will have helped them along

At those fermenting temps you'll have a very banana-ry beer, which for me is what I want in a weiss.

Stinks too doesn't it?