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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > WB-06 Verdict: Bah!
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Old 03-03-2008, 03:58 PM   #1
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Default WB-06 Verdict: Bah!

I love me some hefe yeast, but I don't love having to pay so much for liquid yeast all the time---or having to wait for it to ship. So I thought I'd try Safale's WB-06. Pitched it into a Weizenbock, fermented it in the mid-to-upper 60's, and it finished high (maybe 1.023).

When I racked to secondary, it started bubbling again...slowly. If you looked closely at the carboy, you could see tiny bubbles rising from the bottom constantly. This went on for weeks, until my kegerator was assembled. I carbed it up and it tasted okay...but kind of weird. Not like a hefe. It had this odd off-taste, like a savory/fruit thing (maybe kind of like mixing soy sauce and peaches?) I thought it was just a recently kegged beer needing age, but it's been in for over 2 weeks now, and I'm not impressed. O'Flainagan warned me, but I had to try it on my own.

I can't say I'm 100% certain it's the yeast, but I'm willing to say 97% certain. I'll not be using it again. The beer is drinkable, but not good...and I must say, even though I've gone through most of the keg, I've contemplated dumping it a couple times just to free up a keg.

So, there you go. WB-06=

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-03-2008, 04:05 PM   #2
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I'm brewing that Hefeweizen with this yeast soon. I still haven't had any problems with it. Its funny you mention the soy sauce though. I did a Weizenbock with Wyeast 3068 and I got that same off flavor. It was pretty disgusting as far as off flavors go. I guess the soy sauce doesn't discriminate between liquid and dry yeast...

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Old 03-03-2008, 04:54 PM   #3
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Maybe it's better with a hefe?

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-03-2008, 04:57 PM   #4
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Quote:
Originally Posted by Evan!
Maybe it's better with a hefe?
Shouldn't matter IMO. It could be under-pitching though. If your OG was 1.070 (for example), you should've pitched 2-3 packs of the yeast. If you only pitched one, the stress could've led to the off-flavors...
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Old 03-03-2008, 05:19 PM   #5
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'tis always possible.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-03-2008, 05:33 PM   #6
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Imho, Hefe is all about the yeast. Sure, sure it's the malt as well...but what I mean is that the yeast is what makes it. Thanks for the heads up. If they ever dry the strain that is WLP-380, I'll be a happy man .

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Old 03-03-2008, 05:44 PM   #7
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Quote:
Originally Posted by Evan!
'tis always possible.
I use Nottingham most of the time which comes in 11.5g packets. The packets from Fermentis Safale are 5g. I assumed they were the same size and amount of yeast. After pitching one packet of S-04 into an OG of 1.065, I learned what happens when stressed yeast throw off-flavors. Now I pitch 2 packets if I'm using Fermentis yeast on and OG above 1.055. I usually never have to pitch more than 1 packet of Nottingham...
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Old 03-03-2008, 07:05 PM   #8
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The Safale packets around here are 11.5g.

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Old 03-03-2008, 07:07 PM   #9
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Quote:
Originally Posted by ChrisKennedy
The Safale packets around here are 11.5g.
$hite, does anyone know if they have always been because mine aren't. Mine also weren't bought recently so maybe that's why...
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Old 03-03-2008, 07:12 PM   #10
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OT: Evan, you really like colons in thread titles, don't you?

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