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Old 04-21-2011, 12:30 AM   #1
sirk76
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Default Paulaner Hefeweizen Yeast

This is my first post here but I read the forums way more than I probably should. So my question...

I harvested some yeast from Paulaner Hefeweizen bottles and made a small starter to propagate them. It took a few days to kick off but to my surprise it worked.

So now what do I do with them? I haven't been able to tell for sure but I believe these yeast are not the fermentation yeast and probably a lager yeast added at bottling time. Should I try and make a batch with them anyway or should I dump them in a dunkel that I have going now when I keg it?

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Old 04-21-2011, 01:28 AM   #2
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Taste the starter. Does it taste like hefeweizen -- banana/clove -- or neutral?

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Old 04-21-2011, 02:03 AM   #3
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I would say it tastes neutral to me. I'm still pretty much a rookie brewer though. What does this mean?

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Old 04-21-2011, 02:29 AM   #4
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might just be a neutral ale yeast they use for bottling?

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Old 04-21-2011, 02:50 AM   #5
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Quote:
Originally Posted by eastoak View Post
might just be a neutral ale yeast they use for bottling?
I believe this is true.. from what ive been told its not the same yeast they use to ferment
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Old 04-21-2011, 02:51 AM   #6
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Quote:
Originally Posted by eastoak View Post
might just be a neutral ale yeast they use for bottling?
I believe this is true.. from what Ive been told its not the same yeast they use to ferment
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Old 04-21-2011, 03:15 AM   #7
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That's pretty much the same conclusion I came to from my internet searches. Guess I'll just dump it out.

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Old 04-21-2011, 03:28 AM   #8
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Quote:
Originally Posted by BoundForBeer View Post
I believe this is true.. from what ive been told its not the same yeast they use to ferment
Yeah, I've read a number of German weizen's use a different yeast for bottle conditioning but never "why". I've read several times that Franziskaner does this. After making a bunch of my own hefe's I'm guessing, and this is purely a guess, the main reason is the appearance of floating hefe yeast in the glass after the final swirl and pour. Sometimes it can appear stringy or in small clumps and would probably ick a lot of people out. Either that or they figure the taste is not to be changed at all after fermenting and they use the neutral yeast to bottle condition. Personally, I don't know if they force carb or bottle carb, that may have an influence one way or another.


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Old 04-21-2011, 04:35 AM   #9
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They do it for shelf stability. Homebrewers don't have to worry much about that.

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I think I'll have another pint of this highly flawed beer because it's so damned good.

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