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Old 01-18-2010, 01:31 AM   #21
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Quote:
Originally Posted by BJCP
Ingredients: Clean American ale yeast, but also can be made as a lager.
http://www.bjcp.org/2008styles/style06.php#1d

Here is one for the pros.
http://www.greatamericanbeerfestival...r_styles1.html
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Old 01-18-2010, 03:39 AM   #22
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Not sure how this turned into a debate over style guidlines but just I just want to make good beer to drink. I know, radical concept. But if your the guy arguing against it because it's against style guidlines AND you've never tried it, you seem to be looking for confrontation. Anyway, thanks for the help to those who did. And for those who just got in the way good luck to you

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Old 01-18-2010, 12:22 PM   #23
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Well said HoppyDaze. Be sure to let us know how it turns out!

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Old 01-18-2010, 11:53 PM   #24
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I've used it in 2 beers and its got a weird clove-spice flavor for sure. I know that pro's use it to good effect, but they've got temp control and pitching techniques that aren't easy to produce on homebrew scale. There's also different comments and what flavors come out at what temps.

The pro brewer that I talked to about it said ferment at 68-70, FYI.

The first beer I used it on was a weizenbock and it was bad, just ... weird. Clove flavor, but not the normal clove you get from cold fermenting hefe yeast. It got better over time, but it took several months.

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Old 01-19-2010, 12:11 AM   #25
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Originally Posted by Jumbo82 View Post
I use WB-06 quite often. Its not a neutral yeast like US-05, but it also doesn't have the same level of esters as a Hefe yeast either. I think it makes a nice wheat beer (although many on this forum disagree). If you haven't used it before, I say give it a try and judge for yourself.
I agree. I just tried this stuff for the first time on an all grain Munich style weisse. I'm drinking it for the first time right now. It has some nice clove and banana flavors but is slightly different than I expected. More like an American wheat than a German. It is also quite cloudy compared to safale 05, 04, or Notty. I would certainly use this yeast again but probably only for American style wheat beers. Another thing to consider is that it leaves the beer fairly cloudy. IMO it is NOT interchangeable with the more neutral yeasts but certainly does not deserve the criticism it has received in this forum.
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Old 01-19-2010, 12:13 AM   #26
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I should also mention that I fermented mine around 64f but also that it is very drinkable after 3 weeks in the primary and only two days cold conditioning in the keg. Maybe my low ferment temp is why it came out so well. FG was 1.008.

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Old 01-19-2010, 12:19 AM   #27
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Quote:
Originally Posted by HoppyDaze View Post
Brew day went really good. Pitched theWB-06 at 64F. It sits in my garage that stays at 60F

Awesome! Let us know how it turns out!
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Old 02-10-2010, 06:52 PM   #28
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I have another question here:

So this is basically an American Wheat that used SB-06...If I were to put it in a competition should I still enter it as an American Wheat? or should I enter it as a Wit? any other suggestions?

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Old 02-10-2010, 09:15 PM   #29
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Quote:
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Is Coopers yeast fairly neutral? I have some for backup but have never used it. Brewing today thanks for the help
Actually, since it did not seem like this has been answered yet, I actually quite like coopers yeast on occasion. Every single all grain batch of beer I have made with coopers turned out great. It is nowhere near as clean as US-05 or Notty, but it attenuates well. My terminology may be wrong, but I believe coopers gives a bit of ester (or is it diacetl?), but not very much. Actually, in an ale that is not supposed to be dry, coopers is generally a good fit especially if you are using floral hops IMO.

Mind you this is only my opinion, but I personally have never been dissapointed using this yeast. Just make sure you cool down the wort properly.
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Old 02-10-2010, 11:23 PM   #30
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I was at my LHBS recently and the owner said that his distributor is no longer supplying WB-06 because production on it has stopped. Take it with a grain of salt, but I would start looking for alternative yeasts.

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