Ó Flannagáin

Recipes 

Pure and simple. I tasted it this past weekend, then I tasted one with liquid yeast and the distinction is clear. I actually poured out the dry yeast one and so did the guy who brewed it.

D*Bo

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You sure it was the yeast?

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peterfuse

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i was wondering if those new dried yeast varieties were any good. thanks for that il probably stick to liquid for my hefes. how did the guy brew it? typical hefe ferment temps?

Professor Frink

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I was curious about that yeast. I'm thinking of making a two 1 gallon batches to compare.

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EdWort

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Thanks for confirming it for me. I didn't think it could compare to Wyeast 3068 from Weihenstephan.

Is there a comparable White Labs yeast to 3068?

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EdWort

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ErikH

Recipes 

I wish you would have posted this last week. I did a weizenbock this weekend with WB-6. It certainly smells good fermenting. I'll report back when I rack it to the keg.

At what temp did you ferment? Maybe that was the problem...

Beerrific

Recipes 

Ah, good to know. I saw this at the store and was thinking about giving it a try....well I guess I won't now.

According to this, Wyeast 3068 and WLP300 are the same strain, Weihenstephan 68 strain. Next spring I am going to split a batch and compared the WLP300 and 351 (Weihenstephan 175 strain).

Cheesefood

Recipes 

WLP400 is KINDA close...you get the bananas and cloves, but it's no 3068. Having used both, I prefer 3068.

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RoaringBrewer

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I've used the Brewferm Blanche yeast on a hefe and I thought it gave a pretty darn near identical flavor to the times I've used liquid yeast... Can't speak to the new (Safale?) WB-6 or whatever though.

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Danny013

Recipes 

WLP351.

It's a seasonal thing, though. Get a vial and culture it for use year round!