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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

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Old 05-05-2012, 02:47 AM   #11
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WLP 300 and 3068 are from the same strain. I don't think you can go wrong with either.
I just bottled a Hefe and used 3068, pitched high and fermented at 65°, tasted a lot like SN Kellerweis.
In the future I am going to brew another Hefe, split it into and pitch 3068 in one and harvested Kellerweis yeast in the other.

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Old 05-05-2012, 02:59 AM   #12
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I've made them with WLP300 and WLP380 and loved them both.

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Old 05-05-2012, 03:48 AM   #13
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I've only used 3068, and the wife keeps begging for more.

Recently, I tried splitting a batch, making half with 2 cups of my yeast starter and fermenting at 72F and the other half with 4 cups of yeast starter fermenting at 65F.

I really don't notice a difference between the two (I was looking for the clove/banana difference).

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Old 05-05-2012, 04:32 AM   #14
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If you need a batch soon, 3068 is your friend. I pitched 3068 straight from the smack packs last December 18th, and served the beer on Christmas day (force carbonated during the drive across town). That batch fermented at December basement room temperature, 66-68* ambient, and had more banana. I reused the washed yeast from that batch in March, with 1500 ml starters and swamp coolers, and have more clove flavor, which I prefer. I just finished a glass of that one. Still quite tasty!

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Old 05-05-2012, 04:34 AM   #15
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You should have WLP351 in this poll. Yummy!

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Old 05-05-2012, 05:20 AM   #16
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I voted other. Grow up some SN Kellerweis yeast from a couple bottles. Really easy to do. I like it a lot better than 3068. More of that German Hefe punch. The dry yeast are not an option IMO.

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Old 05-05-2012, 03:38 PM   #17
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Quote:
Originally Posted by ThreeDogsNE
If you need a batch soon, 3068 is your friend. I pitched 3068 straight from the smack packs last December 18th, and served the beer on Christmas day (force carbonated during the drive across town). That batch fermented at December basement room temperature, 66-68* ambient, and had more banana. I reused the washed yeast from that batch in March, with 1500 ml starters and swamp coolers, and have more clove flavor, which I prefer. I just finished a glass of that one. Still quite tasty!
the times i have used 68 it has made the beer smell like egg farts for weeks, how did you get the sulfur out that fast?
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Old 05-06-2012, 04:00 PM   #18
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I've used WLP300, WLP380 and wy3068. 3068 is my favorite. I think I have my pitch rate and temperature dialed in for what I like with it.

I used WB-06 in my last batch. I need to bottle it today. I used less than half the pack.

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Old 05-16-2012, 11:18 AM   #19
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Just made a Hefe last night, pitched with WLP300. my wort temp is 70 at best, am I in trouble? I have a wet pillow case on the carboy with a fan on it to try to keep things under control.

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Old 05-16-2012, 12:45 PM   #20
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Quote:
Originally Posted by sivdrinks
Just made a Hefe last night, pitched with WLP300. my wort temp is 70 at best, am I in trouble? I have a wet pillow case on the carboy with a fan on it to try to keep things under control.
You're screwed! But that's because you're a Devils fan. My first hefe was WLP380 and fermented at 70 and it was delicious.
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