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Old 02-11-2010, 04:13 AM   #31
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Last weekend I used WB-06 for the first time:
6.6# Bavarian Wheat LME
2# honey
1oz Saaz hops

Keeping the temps low-mid 60's in my swamp cooler rig.
Hope it turns out.

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Old 02-11-2010, 06:57 PM   #32
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I mixed the 06 with the 05 -- 50/50-- for my brothers wedding of 100+ people. It was the first beer blowing dregs out the taps. Pretty impressive since I had an IPA, pale ale, and pilsner on tap as well...

The 06 comes through and is dulled just about 50% I would say.

Done it several times since then as well. Good yeast. Everyone considered it an american hefe. Good beer.

A brewery in flagstaff AZ uses it or something damn similar for their american hefe...

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Old 05-19-2010, 03:58 AM   #33
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Update: my WB-06 weizenbock that wasn't so great at first scored a 37 & a 40 at a local competition. So it definitely hit the style.

Having said that, I'm not crazy about WB-06. I had to dump out the dunkelweizen I did with it. Fortunetly that was a split batch with WLP320 and WB-06. The WB-06 side was undrinkable at 3 months and the WLP320 was one of the best beers I've ever done.

However, some folks are able to get it to crank out decent American Hefes. So I say experiment with it.

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Old 05-19-2010, 05:48 PM   #34
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I too was very disappointed with this yeast. Not that there is anything wrong with it, but it just isnt my style. I bought a belgian wit at the store for like $6 and it tasted exactly the same as this recipe. That make me think that I did most everything right, or at least I didnt totally screw it up. I just don't like the esters this yeast produces. the aftertaste is just too yeasty.

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Old 05-19-2010, 07:00 PM   #35
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Quote:
Originally Posted by ghpeel View Post
I had to dump out the dunkelweizen I did with it... The WB-06 side was undrinkable at 3 months and the WLP320 was one of the best beers I've ever done.
What were your mash/fermentation temperatures? Made a dunkleweizen with WB-06 (beta-glucan/protein rest @120*F for 30 min, sacch rest @150*F for 60 min, fermented at a solid 65*F.) After initial fermentation slowed I didn't worry so much about maintaining proper fermentation temperatures and let it warm to room temp (~70*F) which I felt would help warm the yeast up and make them a bit more active to clean up. Tasted great when racking to a keg after 2.5 weeks.
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Old 05-19-2010, 11:13 PM   #36
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I finally used mine in some cider. It's so tart it's like green apple. It's good.

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