Hefe with dry yeast?

**BlindLemonLars** · 06-21-2007, 03:29 PM

This weekend I'm planning to take a stab at a simple, LME based Hefe. While I see there are several varieties of liquid yeast that are specifically for wheat beers, I'm wondering if there are any suitable dry yeasts. I've got Safale US-05, Munton's and Notttingham on hand.

I should point out that I'm hoping for a beer without a strong banana or clove flavor, just a hint of it. The other day at Dodger Stadium, I drank a Gordon Biersch Hefe that tasted like a banana smoothie....not my cup of tea! That's $11 I wish I had back...

Are any of the dry yeasts I mentioned suitable? Or should I clear some time for a trip to the LHBS?

**the_bird** · 06-21-2007, 03:40 PM

Hefe's not a hefe without the right yeast. I wouldn't use any of those, the S-05 and Nottingham are far too clean. There's a new dry yeast that's supposed to be OK for wheat beers (don't know the name or number), but IIRC it's almost as expensive as liquid. Fermentation temperature determines whether the beer comes out more banana-ey or more clove-ey, but I can't remember which way is which (HB_Bill would know).

You could try the American Hefe yeast, which is supposed to have a lot fewer of the banana and clove characteristics - but then you're really just making a wheat beer.

Remember "hefe" = "yeast"; it really is critical with this beer that you have the right yeast.

Got Trub? · 06-21-2007, 04:04 PM

I agree with the bird. I would only add that the temperature you use for fermentation realy affects ester production and the flavours imparted by the yeast. So you could use a German Hefe yeast but ferment cool and have less of the flavours you don't like.

zoebisch01 · 06-21-2007, 04:09 PM

I'll third the motion.

You can't get the right phenolics from dry yeast, period. With a true Hefe, it is really very much about the yeast! I use dry yeasts for APA's, IPA's, Stouts, Porters, Browns, etc...but for Hefe's and Belgian styles you need to go the extra mile with the right yeast. Plus you can always harvest it and keep it for a bit to have...

Blender · 06-21-2007, 04:13 PM

I have 5 gallons fermenting now and I kept the temp at 66 or less. I used WLP 3068. I smell banana in the beer but not the bubblegum of which I am not a fan. I would use american wheat yeast if you want to stay away from these flavors.

**BlindLemonLars** · 06-21-2007, 05:04 PM

Thanks guys, sounds like good advice. I'll call the LHBS and see if they carry Wyeast 1010 or White Labs WLP320, both of which sound like they meet my needs. If not, I'll order some online and brew something else this weekend. I've got kegs and bottles that need to be filled!!

zoebisch01 · 06-21-2007, 05:35 PM

You might want to check out the WLP380. I used it and man it is nice. Apricotlike for sure, almost no Banana. You do get the clove though, but it didn't seem huge to me at least. I fermented around 68 °F.

**DeathBrewer** · 06-21-2007, 05:46 PM

I use WLP300 for ALL my hefes. It can add a lot of banana if it's not done right, but i ferment at low temperatures (about 65) and it's perfect!

**david_42** · 06-21-2007, 06:03 PM

A hefe without hefe yeast is basically an American Wheat.

Alamo_Beer · 06-21-2007, 06:06 PM

I heard on the jamile show that his secret to a good american hefe (if thats what your going for) is to use a Kolsch yeast and to ferment at 60.

He recomended fermenting all wheat beers at 60 if I remember right. It was in the kolsch show if you want to listen to it.

good luck!