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-   -   Best yeast for Traditional Hefeweizen? (http://www.homebrewtalk.com/f163/best-yeast-traditional-hefeweizen-326150/)

dmoore714 05-04-2012 04:34 AM

Best yeast for Traditional Hefeweizen?
I did a search for hefe yeast and didn't find anything specific enough to answer my question. Figured a poll would be my best bet.

I'm looking to brew a traditional hefeweizen with all the phenols, banana, clove, bubblegum and/or vanilla flavors you would expect. I've read here, and heard from others that using the right yeast will play a big part in that. I know the companies who make the stuff provide descriptions, and the retail sites add their own notes to let you know what to expect. But I want to know which strain you all prefer? What have you had the best results with in brewing a traditional Bavarian Hefe?

Please feel free to comment after you vote, if you have additional advice on fermentation temps or amounts of time in primary/secondary.

step 05-04-2012 04:44 AM

The best hefe I have made was a simple 50/50 pils/wheat with Hallertau hops at around 22 IBU's if I remember correctly. For yeast I used Wyeast 3068 and over pitched and fermented low. This meant about 18 million cells per mL (3 smack packs for 5 gals) and fermentation around 62 degrees. This was an effort to reduce banana characteristics though. I think the biggest influence in this strain for clove vs. banana is the initial pitch rate. A high pitch rate will reduce banana esters while a low pitch rate (stressed yeast) will produce more banana esters. Certainly temperature plays a role as higher temps will further accentuate the banana, but the initial pitch rate is critical. For a balance of both worlds I personally would pitch about 12 million cells per mL and ferment around 67 and as things die down ramp up to 72ish.

mewithstewpid 05-04-2012 04:44 AM

300/3068 hands down

BigRob 05-04-2012 04:46 AM

Best Hefe I've made used yeast harvested from Schneider Weiss bottles.

mcbethenstein 05-04-2012 04:57 AM

I started a thread about this very topic. There are a few good responses so far... http://www.homebrewtalk.com/f163/definitive-hefe-yeast-thread-fermentation-profiles-flavor-results-317195/
The experiment I'm doing is in the tasting phase. After I post this I will post my tasting notes in the other thread. so far what you describe would be best achieved by WLP300/ wyeast 3068, but you might like the kellerweis yeast. The only thing is you must culture it from a 6 pack.

dmoore714 05-04-2012 11:27 PM

I was planning to do a Hefe soon using the Wyeast Bavarian Wheat (3638). It looks like the Weihenstephan Wheat (3068) is the more popular choice though. I'm sure the 3638 would do the job... but is there any specific reason people choose one over the other?

I'm still very new to brewing. So new that I measure my "pitch rate" by the package of yeast... not by cells per mL. Sounds like I want to do a starter on this one though, or at least pitch multiple packs. I don't mind the banana flavor, but I do want to keep a balance between banana and clove. Don't want to be overpowered by one or the other.

ps - Thanks mcbethenstein. I'll check out your notes as well.

angrybits 05-04-2012 11:55 PM


mcbethenstein 05-05-2012 12:12 AM

If they are fresh packs, then aim for 2 packs for a 5 gal batch. This will give you a good balance, then ferment between 62-66 degrees to keep it clean.

TimTrone 05-05-2012 12:30 AM


H22W 05-05-2012 01:01 AM

I have been very pleased with 3068

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