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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

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Old 05-16-2012, 01:49 PM   #21
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Quote:
Originally Posted by jtkratzer

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.
Bastard! I knew I'd run into one of you from the hockey thread. But thanks. As the weather gets warmer cooling my wort is gonna be a problem. I use a 50ft immersion chiller so I can only get it down so far because of rising ground water temps.
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Old 05-16-2012, 03:22 PM   #22
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i have tried them all and i really liked the wb-06 best. i would say it is more of a personal taste thing. i have noticed there are no two people who believe the same way on anything. best thing to do is try several batches using different yeasts. keep notes and figure out which one fit your personal taste better.

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Old 05-16-2012, 04:05 PM   #23
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Originally Posted by sivdrinks

Bastard! I knew I'd run into one of you from the hockey thread. But thanks. As the weather gets warmer cooling my wort is gonna be a problem. I use a 50ft immersion chiller so I can only get it down so far because of rising ground water temps.
Build a fermentation chamber or do the swamp chiller thing.
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Old 05-23-2012, 12:37 AM   #24
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I brewed my hefe this weekend. Used a single smackpack of Wyeast 3638 (not the best choice, but the only thing I could get my hands on at brew day). Made that into a 1-liter starter and pitched it after 24 hours.

I'm currently fermenting at about 64*. I was hoping for a noticeable clove flavor, but heavier on the banana. Was worried that temp was too cold after reading some of these responses... but I opened my fermentation fridge yesterday and it smelled bananariffic in there.

The wort came out a bit darker than I had hoped. It was a caramel-golden color... almost amber. Thought it was too dark for the style. Then I cracked open a Maisel's Weisse and it was the same exact color. (The Maisel's Weisse is good stuff, btw.)

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Old 05-23-2012, 09:56 PM   #25
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Just pulled a sample of my Hefe after 7 days in primary fermenting with the WL300 at 70-73. Balanced, not too much banana or clove really. 1.053-1.016, probably keg in a couple days and shake carb so I have it for the Holiday weekend. Will the carb bring out more flavor or aroma?

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Old 07-23-2014, 03:42 PM   #26
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I have the Danstar dry yeast for Hank's Hefeweisen....is it worth it to go to my LHBS and grab Wyeast 3068 instead?

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Old 07-23-2014, 04:48 PM   #27
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Yes, it will be worth the trip. The dry stuff does in a pinch, but there is much better Hefe expression from the liquid yeast. Grab the 3068, or look into White Labs 380 if your LHS has it... It's my favorite. Then aim your fermentation temp to get your desired expression. Low temp 60-65°F), adequate pitch & oxygen will favor the clove to a balance. Higher temp (68-70°F), pitching just the yeast pack, and lower oxygen will lead to more esters (banana & fruit) that will cover up the cloves more (they will still be there though).
Good luck!


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Old 07-23-2014, 07:00 PM   #28
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Thanks, heading there tomorrow to do just that. Great explanation on the temp difference, although I'm not exactly sure which flavor profile I'm leaning toward because I haven't tasted both types in a sitting.

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Old 07-26-2014, 10:53 PM   #29
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So I brewed the beer last night and the airlock is moving at a decent rate this morning. Anyone know what I should do with the Danstar dry yeast that I replaced with 3068? Experiment with some grains and extract?

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Old 07-26-2014, 10:56 PM   #30
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Originally Posted by c2mcclel View Post
So I brewed the beer last night and the airlock is moving at a decent rate this morning. Anyone know what I should do with the Danstar dry yeast that I replaced with 3068? Experiment with some grains and extract?
Should have split the batch and tried both.

Maybe give a Dunkelweizen a shot.
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