Danstar Munich or Safbrew WB-06
#1
Posted 09 April 2009 - 01:40 PM
#2
Posted 09 April 2009 - 01:42 PM
#3
Posted 09 April 2009 - 02:11 PM
#4
Posted 09 April 2009 - 02:18 PM
#5
Posted 09 April 2009 - 02:27 PM
What temp did you ferment at to get the over the top banana? Is there a liquid yeast that you can compare it to?I haven't used the Danstar, but didn't care for the over the top banana I got from WB06. Of course different recipes, ferm temps and palate could make for different results.
#6
Posted 09 April 2009 - 02:49 PM
I think it was around 70ish. I haven't tried a liquid hefe yeast yet.What temp did you ferment at to get the over the top banana? Is there a liquid yeast that you can compare it to?
#7
Posted 09 April 2009 - 04:42 PM
#8
Posted 09 April 2009 - 04:47 PM
#9
Posted 09 April 2009 - 07:00 PM
#10
Posted 09 April 2009 - 10:26 PM
#11
Posted 10 April 2009 - 03:27 AM
If you really want to nail a german style weizen you've got to use a liquid yeast I think. If you just want a tasty wheat beer you can certainly go with dry. I voted for liquid b/c I love authentic german wheatsMy next beer will be a heffeweizen. And probably a bunch more after that, since I really want to finish off this sack of Malted Wheat I have in my basement. I was browsing the interwebs and low and behold there are dry yeast strains for bavarian style wheat beer. I would much prefer to use dry yeast on this because of the ease of use, but I don't really want to sacrafice too much quality hear.
#12
Posted 10 April 2009 - 06:00 AM
#13
Posted 10 April 2009 - 07:36 AM
I'm thinking I may do a split batch too. WY3068 is my go to yeast for this beer. I was looking for something a little cheaper and easier to deal with. I use dry yeast for all of my american and english ales. I don't generally make lagers and so the only time I use liquid yeast is in wheat beers. Maybe I'll try one of the dry yeasts in one carboy and the 3068 in the other.WB06 has worked well for me in the past, just not as good as WY 3068. I plan on doing a split batch with WB06 and 3068 this year just to make sure.Mashman
#14
Posted 10 April 2009 - 08:53 AM
I should have mentioned - 3068 is my choice of yeast for liquid.WB06 has worked well for me in the past, just not as good as WY 3068. I plan on doing a split batch with WB06 and 3068 this year just to make sure.Mashman
#15
Posted 24 April 2009 - 10:08 PM
Well, I just kegged this beer. Unfortunately, I don't think I've ever been more disappointed in a yeast. It is absolutely awful.There is just the slightest hint of anything remotely "Bavarian weisen" about this beer. No clove, no banana, just a bit of bubblegum. I did everything right, too. Chilled fast, fermented at 68F, etc. There's no evidence of infection, just crappy yeast flavors. The damn stuff can't even fail to flocculate like a proper Bavarian weisen yeast; it's clear as a bell.Now I've got five gallons of ruined dunkel that I don't know what to do with. It's so bad that I'm actually considering dumping it.I'm using Danstar this weekend on a dunkel. It's my first try with this yeast, so this post isn't really very helpful.
#16
Posted 25 April 2009 - 07:17 AM
#17
Posted 25 April 2009 - 07:41 AM
#18
Posted 25 April 2009 - 11:10 AM
#19
Posted 25 April 2009 - 11:57 AM
I'm generally a big, big proponent of dry yeast, and I use it almost exclusively. However, the Danstar is nothing like a liquid hefe yeast. I can't speak for WB-06, but I'll definitely never use Danstar Munich again.Last time I made a Hefe, it was with liquid yeast... but that was over 18 months ago. I have not used the Danstar, but have convinced my LHBS to look into it. George, let me know how it compares to liquid.
#20
Posted 25 April 2009 - 12:33 PM
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