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Old 06-05-2009, 09:13 PM   #11
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This is my first post on these forums, but I use US-05 for my go to summer wheat beer and it turns out fantastic every time.

If your after the banana/clove/bubblegum character of a hefe, you won't get it with this yeast, but it will produce a nice clean crisp beer.

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Old 06-05-2009, 09:19 PM   #12
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For beers whose flavor profiles are absolutely dependent on yeast character, there just isn't a substitute for liquid yeast, IMO.

Hefes, Wits, Belgians of all sort, Saison, etc.

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Old 06-05-2009, 09:24 PM   #13
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It really depends on what you mean by hefeweizen.

In a traditional German hefeweizen, the yeast would be a no-go.

In an American wheat beer (AKA Widmer hefeweizen), it might work. Personally, I think it wouldn't have that cloudy characteristic that even Widmer has, but it should make a decent wheat beer.

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Old 06-05-2009, 10:37 PM   #14
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I use Notty in my Minute Wheat, which is an American Wheat beer, and it comes out crisp and clean tasting, with a mild amount of cloudiness that I attribute to the wheat DME. It looks great, and tastes refreshing. Much like, as McKBrew says, Widmer Hefe.

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Old 06-06-2009, 02:21 AM   #15
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Quote:
Originally Posted by Cpt_Kirks View Post
If you want to make a hefe with a dry yeast, try Danstar Munich.
I used it in a wheat with a touch (1/2#) of rye and wasn't real happy with it. I've not really liked any dry wheat yeast to be honest.
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Old 06-06-2009, 10:53 AM   #16
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Quote:
Originally Posted by flyangler18 View Post
For beers whose flavor profiles are absolutely dependent on yeast character, there just isn't a substitute for liquid yeast, IMO.

Hefes, Wits, Belgians of all sort, Saison, etc.
This

I recently did a side by side where I brewed 10 gallons of Hefeweizen and put Munich in half and WB-06 in the other half. The Munich has a slight banana character and the 06 has a very slight clove...but neither one of them will give you the authentic character you are looking for. That said they are really refreshing and I have been enjoying them quite a bit...but they are by no means the same as the liquid yeast equivalents.
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Old 06-06-2009, 12:49 PM   #17
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Quote:
Originally Posted by bakins View Post
I used it in a wheat with a touch (1/2#) of rye and wasn't real happy with it. I've not really liked any dry wheat yeast to be honest.
Well, like I said before, you are best off with a liquid yeast for a real hefe.

I don't use Munich for hefe's, I use it for American style wheats, fruit wheats and have made a pretty good Dunkelweiss with it. Watching an American wheat made with Munich bubble as I write this.
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Old 05-12-2011, 12:09 PM   #18
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I just did a classic Hefe with Danstar Munich, and its not even close to what I was after. no cloves, no banana, no nothing. Really clean, and boring. I won't be using the Danstar yeasts again.

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Old 05-12-2011, 12:29 PM   #19
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Like everyone else said before....you will not get a hefe, but you can make a good wheat beer IMO. I use it for my Agave Wheat and my Summer Ale where I don't want the yeast to over shadow the other delicate flavors/aromas that I put in the beer. So go for it if you want a clean flavor profile more along the lines of an American Wheat. But stick with the traditional yeast strains for a hefe if that's your goal.

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Old 05-12-2011, 02:03 PM   #20
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I agree. Hefe is yeast. I made an American Wheat with WLP002 (English Ale), but it doesn't have nearly the same profile as using hefeweizen yeast.

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