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Old 04-26-2012, 05:42 AM   #1
beargrylls
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Default safbrew wb-06

I just pitched my rehydrated wb-06 into my partial mash witbier with an OG of 1.56. It's sitting at 65 degrees right now. What is a good temperature for this yeast? I added alot of coriander and fresh orange peel, so i'm not looking for much banana flavor contribution from the yeast.

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Old 04-26-2012, 05:48 AM   #2
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sorry 1.056 not 1.56. what a beer that would be

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Old 04-26-2012, 06:54 PM   #3
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Keep your temp down with this yeast if you want to keep the banana down to a minimum and want to avoid the bubblegum flavor it can produce. 60-65 works well. The colder the better. The higher the temp gets the more the the gorilla bait and bubble gum come out. If you repeat this one try the S-33 instead. It is really nice in a wit.

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Old 04-27-2012, 08:28 PM   #4
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Definitely keep the temp in the low 60's! I used this yeast last year and accidentally let it get to about 70-72F and got fusels...after a couple beers it would give me a headache.

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Old 04-28-2012, 06:35 AM   #5
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great thanks! i started it at 65 so I guess I'll keep it there

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Old 04-28-2012, 02:07 PM   #6
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Quote:
Originally Posted by Toga View Post
...the more the the gorilla bait and ...
HAHA! I stared at this for a minute scratching my head before I realized what you meant!!
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Old 04-30-2012, 01:47 AM   #7
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ok i have another question. it has been about 4 days and the ferm temp is still around 64. Should I raise my ferm temp soon to help with attenuation? (I added a pound of honey to the recipe, OG was about 1.056)

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Old 04-30-2012, 03:49 AM   #8
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See im trying to do a similar wheat.. But i droppin the orange peel in lieu of banana.. Going to sit the temp of yeast at about 26-28deg c and see how it rolls... I want a slight banana taste to hang on your tongue....trick is not to make too strong... Might get messy otherwise..

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Old 04-30-2012, 04:19 AM   #9
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I would try to keep it in the low 60's as well. With the WB-06, you're dealing with more of a German Weizen yeast and not so much a Belgian Wit yeast. This yeast will be producing more clove and banana. I'm with Toga on this one, next time if you really need to use dry yeast, try the T-58 or the S-33. If you really want a good witbier, I would try to get your hands on the White Labs WLP400 Belgian Wit yeast or 410, you'll get a great wit using either of those.

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Old 05-11-2012, 12:50 AM   #10
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Well.. All done. Kept at 25-26deg c... Even added 3 mid size bananas... Yum. Time to force carb... Ended up being about 6.5%. taste tests very rewarding!

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