Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Best yeast for Traditional Hefeweizen?

View Poll Results: What is the best yeast for a Traditional German Hefeweizen?
Danstar Munich (dry) 0 0%
Safbrew WB-06 (dry) 3 6.98%
White Labs WLP300 10 23.26%
White Labs WLP320 1 2.33%
White Labs WLP380 1 2.33%
Wyeast 3056 2 4.65%
Wyeast 3068 22 51.16%
Wyeast 3638 0 0%
Other 4 9.30%
Voters: 43. You may not vote on this poll

Reply
 
LinkBack Thread Tools
Old 05-04-2012, 04:34 AM   #1
dmoore714
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Americus, GA
Posts: 125
Liked 8 Times on 7 Posts
Likes Given: 4

Default 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.

__________________
dmoore714 is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2012, 04:44 AM   #2
step
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hood River, Oregon
Posts: 427
Liked 17 Times on 16 Posts
Likes Given: 20

Default

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.

__________________
step is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2012, 04:44 AM   #3
mewithstewpid
Feedback Score: 9 reviews
Recipes 
 
Join Date: Jan 2011
Location: Rocky Hill, CT
Posts: 1,060
Liked 201 Times on 130 Posts
Likes Given: 160

Default

300/3068 hands down

__________________
mewithstewpid is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2012, 04:46 AM   #4
BigRob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 604
Liked 18 Times on 17 Posts
Likes Given: 1

Default

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

__________________
BigRob is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2012, 04:57 AM   #5
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 689
Liked 21 Times on 18 Posts
Likes Given: 1

Default

I started a thread about this very topic. There are a few good responses so far... http://www.homebrewtalk.com/f163/def...esults-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.

__________________
mcbethenstein is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2012, 11:27 PM   #6
dmoore714
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Americus, GA
Posts: 125
Liked 8 Times on 7 Posts
Likes Given: 4

Default

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.

__________________
dmoore714 is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2012, 11:55 PM   #7
angrybits
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Charlotte, NC
Posts: 41
Liked 1 Times on 1 Posts
Likes Given: 1

Default

wb-06

__________________
angrybits is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2012, 12:12 AM   #8
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 689
Liked 21 Times on 18 Posts
Likes Given: 1

Default

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.

__________________
mcbethenstein is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2012, 12:30 AM   #9
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

Wlp300

__________________
TimTrone is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2012, 01:01 AM   #10
H22W
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 109
Liked 6 Times on 6 Posts

Default

I have been very pleased with 3068

__________________
H22W is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast recommendation for hefeweizen william_shakes_beer Fermentation & Yeast 8 12-02-2011 04:05 PM
hefeweizen yeast KuntzBrewing Fermentation & Yeast 8 10-23-2011 01:23 PM
Paulaner Hefeweizen Yeast sirk76 Fermentation & Yeast 8 04-21-2011 04:35 AM
Hefeweizen still with the yeast cake on top franknorrispr Fermentation & Yeast 5 03-04-2011 12:03 AM
Hefeweizen # 5 Ale Yeast Mapleroots Fermentation & Yeast 3 09-22-2009 07:11 PM