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.

sorry 1.056 not 1.56. what a beer that would be

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.

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.

great thanks! i started it at 65 so I guess I'll keep it there

Toga said:

...the more the the gorilla bait and ...

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HAHA! I stared at this for a minute scratching my head before I realized what you meant!!

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)

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..

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.

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!

nice. mine's 6.0%. you put bananas in? like mashed up?
i just took a FG reading tonight (1.010) and it tastes pretty good. i got almost no banana at 64-66* F.

Yup. Minced up bananas and threw in final 5 min of boil.

Oh. My fg was about 1.010 as well

thats interesting. ill keep the bananas in mind the next time i do a wheat

i just tasted mine and i think 65 for this yeast keeps its really clean, pretty much no banana

beargrylls said:

i just tasted mine and i think 65 for this yeast keeps its really clean, pretty much no banana

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Any clove or anything else at this temp, or pretty much neutral?

its pretty neutral as far as i can tell. its only my second brew and my first was with nottingham at 72 and that one was less clean tasting. It is a tiny bit spicy but I put alot of coriander in this one so i dont know if its from that or the yeast. i'm glad i saved this yeast cake, definitely gonna use it again

This is my go to yeast for an american rye I make that my wife absolutely loves. The grain bill is more or less 40% 2 row with the remaining 60% evenly split rye malt and wheat malt. I go for about 25-30 IBUs. I use WB-06 and set my temp controller at 62F. Per the sticky thermometer on my betterbottle, the beer temp hovers in the 64-ish range. It produces a clean-tasting ferment for me in that range. It's real similar, maybe not quite as "clean" to the White Labs 320, American Hefe. I like the WB-06 because for the price and profile, I just rehydrate. No starter needed.