Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > wyeast 3068 Weihenstephan Weizen vs 3638 Bavarian Wheat
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Old 06-09-2007, 12:34 AM   #1
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Default wyeast 3068 Weihenstephan Weizen vs 3638 Bavarian Wheat

I've used 3638 and liked it. What's the diff between this and the more common 3068?

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Old 06-09-2007, 01:09 AM   #2
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I don't know, but I'm familier with Weihenstephaner beer and their Weißbier and they rock, so I use their yeast 3068 and have been very happy with it. My Bavarian Hefe is as close as it gets.

I'm chillin a double batch right now.

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Old 06-09-2007, 01:41 AM   #3
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Is 3068 very bubble gummy or is it more a banana clove thing.

3638 is banana/bubblegummy with fruity flavors.

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Old 06-09-2007, 04:26 AM   #4
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I've never noted the differences, I just consider it Hefe Weizen. I'm still using my WLP351 from 2 years ago...

Maybe I'll try both (again) and try to take better notes.

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Old 06-09-2007, 06:04 PM   #5
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the whole bubble gum, banana, clove thing depends on the temperatures that you ferment at. the higher you ferment the more bubble gum and banana flavor/aroma you'll get. if you ferment at lower temps you'll get more cloves. and if you do an acid rest you'll also get more clove flavors. i ftry to erment at around 63 and it gives me a good balance.

also i heard something about a 30 degree celsius rule on the jamil show where you pitch your yeast at around 16 or 17* celsius and let it ferment at 13 or 14* degrees celsius higher so that would be pitching at around 54* f and fermenting at around 62.

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Old 12-21-2009, 09:41 AM   #6
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Resurrection. Just wanted to chime in on Wyeast 3638. I brewed 3 or 4 batches so far with repitched 3638. I get a lot of vanilla from it and my friends say they get a lot of apple. I have fermented with ambient temps ranging from low sixties to high seventies depending on season and have gotten excellent results either way. I have tried 10-15 different commercial hefeweizens but so far none have been similar to my 3638 version.

I carefully spin the yeast into suspension before serving. This seems to increase the aromas and flavors nicely.

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Old 12-21-2009, 03:42 PM   #7
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I use 3068 for all of my hefeweizens. I ferment around 67 and ramp it up to 72 when activity starts to slow. This gives me pronounced banana esters (but not at all overpowering), minimal clove, minimal bubblegum, breadiness and a hint of vanilla in the finish. I have heard that this yeast will throw more clove and less banana if you ferment it in the lower end of its temp range. This is not really a yeast that tends to give you much bubblegum.

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Old 12-21-2009, 04:58 PM   #8
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Quote:
Originally Posted by Denny's Evil Concoctions View Post
Is 3068 very bubble gummy or is it more a banana clove thing.
Banana and clove, with just a touch of a tart fininsh. VERY nice.

I have a bit of a headache right now due to too much fresh Dunkelweiss made with 3068.

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Old 12-22-2009, 09:55 PM   #9
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When I made my Hefe. My wife said initially it had a pork and beans flavor

It later on mellowed out, my thinking was my fermentation temp was way too high. Like 78 dgrees.

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Old 12-22-2009, 10:01 PM   #10
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I am curious about 3638. I have always used 3068. I have been happy with it and that yeast can really be manipulated for different flavors via pitching rate and temperature.

Maybe I will brew my next hefe with 3638???

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