Danstar Munich Wheat yeast vs liquid Hefe yeasts - Page 2

chefmike · 12-24-2009, 12:52 PM

Thanks for the info. summer time we go through a bunch of wheat beer. I usually just harvest yeast from one batch to the next using WL380... but since I have a packet of 06, I will try!

**ghpeel** · 12-24-2009, 06:21 PM

WB-06 has been described as producing beers that taste "tart" by several people. I've used it twice (weizenbock & dunkelweizen) and I agree with the "tart" tag. Not great. Probably best in American Wheat Beers where you want just a slight touch of yeast flavor, but not a banana bomb.

Caveat: I've also heard from other folks that it produces: lots of banana, no banana, lots of clove, no clove, lots of citrus & no flavor at all. So there's apparently a lot of differing opinions on this yeast.

I had a great simple weizen from a microbrewery in Pennsylvania that was delicious and made from WB-06. Brewer there said the key was ferm temps of 68-70F exactly. This place also had a peach weizen that was good too.

UncleJohnnys · 11-06-2011, 12:56 PM

I just made a 7 gallon batch and split it between two 4 gallon carboys, one with Danstar Munich and the other with Safale 34/70.

Both are fermenting nicely, the Munich @ 65F and the Lager @ 54-56F. The Munich is really putting off a strong

banana smell and the lager yeast smells like bread.

This was something I made up from some Coors and Bud clone recipes I found for my "regular" beer drinking friends.

I'll post results of each as the finish up.

Here the recipe ingredients:

Amt Name Type # %/IBU

10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 53.7 %
2 lbs Corn, Flaked (1.3 SRM) Grain 3 10.7 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 7 10.6 IBUs
1.00 oz Fuggles [4.50 %] - Boil 20.0 min Hop 8 6.4 IBUs
1.3 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 9 -
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 5.4 %
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 5 5.4 %
1 lbs Honey (1.0 SRM) Sugar 11 5.4 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 5.4 %
1.0 pkg Munuch (Lallemand #- ) [50.28 ml] Yeast 10 -
2 lb 10 oz Minute rice (1.0 SRM) Grain 2 14.1 %

Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 7.5 %
Bitterness: 17.1 IBUs Calories: 216.3 kcal/12oz
Est Color: 5.2 SRM

**DynamechGT** · 11-06-2011, 07:43 PM

I have a dunkelweizen now at 2 weeks in the primary made with wyeast 3333 liquid - activate and dump, no starter. It was at about 74F for 3-4 days and its been at about 64-65 since then. It currently has a strong banana aroma from the airlock. I'm hoping that'll mellow over the next 2 weeks before I intend to bottle. Bottle conditioning will be at about 64F over 3 weeks to bring out a little more of the clove that I'm not smelling right now.

I've never used dry yeast.