Do the German wheat yeasts seem to finish primary fermentation much faster than typical ale yeasts?
Here is why I ask, I made 2 AG beers on Saturday the 29th. The first was Sierra Nevada PA clone with a OG of 1.053 pitched with WY 1056. The second was dunkelweizen @ 1.040 OG with a 70/30 wheat/pils & character grain ratio. I split the batch into 3 gal and pitched one with WY 3068 Weihenstephan Weizen and the other with WY 3056 Bavarian Wheat Blend. All 3 are fermenting side by side at 65 degrees.
Well after 36 hours the air lock activity of the 3068 had completely stopped. I cracked open the bucket and there was a good krausen on the top of the beer so no worries. Then about 12 hours later I noticed that the 3056 beer also had finished and there was no longer any air lock activity. Meanwhile my SNPA with the 1056 is still bubbling away, as usual, after 3 days.
So it seems odd to me that both the hefe yeasts finished primary that fast. I checked the SG’s today one the 3056 is at 1.004 and the 3068 is at 1.005. The ferment time just seems too short. Since I never make wheat beers, I just thought I would ask about your experience with these yeasts. BTW, I’m making this for our “Club Only Competition” entry. I’m not a wheat beer fan but thought I would just “take one for the team.”
Also how long should I let them sit on the yeast cake? I usually let my ales stay with the yeast for 2-3 weeks. Is this a good idea with wheat beers?