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-   -   Danstar Munich VS Fermentis WB-06 (Happy Wife Wheat) (http://www.homebrewtalk.com/f36/danstar-munich-vs-fermentis-wb-06-happy-wife-wheat-67804/)

jeremy0209 01-22-2013 11:25 PM

2 Attachment(s)
Quote:
Originally Posted by LuizArgh View Post
I'm interested =)
OK....Let's start with some pics, shall we?

The first one is what was greeting me when I came home from work....it's the Munich, by the way.

The second one is what they looked like right after I pitched the yeast on Sunday....no big deal, right?

This is at 54F ambient, so I'm assuming approx 60F in the fermenter.

jeremy0209 01-22-2013 11:25 PM

2 Attachment(s)
Quote:
Originally Posted by LuizArgh View Post
I'm interested =)
OK....Let's start with some pics, shall we?

The first one is what was greeting me when I came home from work....it's the Munich, by the way.

The second one is what they looked like right after I pitched the yeast on Sunday....no big deal, right?

This is at 54F ambient, so I'm assuming approx 60F in the fermenter.

m_perci 10-26-2013 02:23 AM

1 Attachment(s)

I too did this experiment, split a ten gallon batch using this recipe: http://www.homebrewtalk.com/f70/widm...-wheat-129051/
I'm limited to dry yeasts because of where I live and have been trying to find a good heff making yeast.


Just kegged both batches today, both started at 1.048 and ended at 1.01. Like others have posted, the danstar tastes sour and very watery. The safale tastes much better, with banana/clove hints found in a heff.

Danstar needed a blow off tube and took off very fast. Safale took its time to start, but also needed a blow off tube. I fermented both at 67.

Lesson learned, no more danstar Munich for me. Now I'm debating how to improve this crummy danstar sour taste. Maybe dry hop the heck out of it and try to mask the flavor...



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