s-33 question

[StevieDS]

Ok so I brewed my 3rd AG 2 nights ago, a weissbier and used s-33 (i realise its not the ideal yeast for this style but I had it so I used it). The morning after pitching it was really going for it, the most active fermentation I've seen, but it was sitting at 24c even though it was in an ambient temp of 17c all nite. I know its an exothermic reaction but I was surprised by 7 degrees difference. I struggled to get the temp down but finally managed to get it to 18c.
However it was at 24c for a full 24 hours, how much damage have I done?

 

[pittsy]

You may get away with it , but it ain't gonna be a weissbier . you won't get any of the flavours a weissbier has but you may get close to an American wheat beer which are nice.

 

[StevieDS]

Ok thanks, that's fine I'm not a style nazi as long as it tastes good. It's only for me at the end of the day. :drink:
So whats the difference between an American wheat and a weissbier?

 

[pittsy]

well American wheat can be a nice crisp wheaty ale with no or little clove while a german wheat should have medium to high esters with good clove and possibly vanilla , neither should have noticeable hop . Try a Weihenstephan http://www.ratebeer.com/beer/weihenstep ... bier/1156/ lovely and try the dunkel too if you can.

 

[StevieDS]

Ah, I just used a recipe from hopville, yeast and all, which called it a weissbier. The American sounds good though.
I take it that its the yeast which makes the difference between the 2 styles then?
Just hope I haven't got too many off flavours due to the high temperature.

 

[WelshPaul]

I recently used S-33 to make a Belgian ale and it took off like a rocket for the first 24 hours! Although the room was around 19°C, if I put my hand to the side of the FV during that time there was a noticable increase in temperature.

 

[StevieDS]

Just ignore this question, there are much bigger issues with this brew :evil:
See here http://www.thehomebrewforum.co.uk/viewtopic.php?f=36&t=34926