Here's something I've been trying to figure out but with no success on the Google-fu -- is there something about wheat that calls for a particular type of yeast strain? I know to make a hefewiesen or a witbier I need a yeast that will create the right flavors, but what I'm wondering is:
1. If I'm making an American-style wheat, is there a problem with using another neutral strain? Is there something the American wheat strains provide specially?
On a related note, I like dry yeasts and was looking at Danstar Munich, but from what I've read it doesn't provide any of the hefe flavors, what advantage does it provide over something like Safale US-05?
2. Is there any problems if I make a wort that has no wheat but use a wheat strain? I've been wanting to try Wyeast 3333 German Wheat for the vanilla esters but I wanted to get that flavor in a summer tripel or a cream ale. Would there be an issue with me using that kind of wort (with a clarifying addition) with the Wyeast 3333?
- Primary: Munich Dunkel, Rauchbier, German Pilsner, Mochi Rice Wine
- Secondary: English Barley Wine, Date & Honey Ale, Basic Mead