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**FSR402** · 06-09-2008, 04:59 PM

Quote:

Originally Posted by Chimone

wow, pretty low fermenting temps for a wheat beer. I normally ferment mine at 66-68 and thought that was on the lower side of the temp range for the strains

I don't know where they got that info...

From the Danstar site.

Quote:

Brewing Properties

• Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

zoebisch01 · 06-09-2008, 07:52 PM

I had posted a while back about this, glad to see someone was able to get a hold of it. I brew Wheat's regularly. My gut feeling from the get-go was that the Danstar Munich would probably be a good yeast...I suppose time will tell. Glad to see some HBS's carrying it now. The original list was rather small

.

**FSR402** · 06-09-2008, 08:22 PM

Quote:

Originally Posted by zoebisch01

I had posted a while back about this, glad to see someone was able to get a hold of it. I brew Wheat's regularly. My gut feeling from the get-go was that the Danstar Munich would probably be a good yeast...I suppose time will tell. Glad to see some HBS's carrying it now. The original list was rather small

.

Yeah you were saying back then that no one had it but yet I had two packets that I had for a month aready.

I'll get a pic of them tonight.
The Danstar fermented very quick and hard, the Fermentis is still gassing off.
They look like two different beers all together. I will most likely keg them up this weekend.

**EdWort** · 06-09-2008, 08:50 PM

Another week or so, and it's drinky time!!!! Please pick up a Franziskanner or Paulaner Hefe for proper comparison. I'm looking forward to the results!

**FSR402** · 06-09-2008, 11:23 PM

Quote:

Originally Posted by EdWort

Another week or so, and it's drinky time!!!! Please pick up a Franziskanner or Paulaner Hefe for proper comparison. I'm looking forward to the results!

You and me both Ed, you and me both....

Here they are at 9 days after pitch.
Danstar on the left and Fermentis on the right.

sully · 06-10-2008, 12:09 AM

is it just the lighting or is the fermentis a lighter color?

**FSR402** · 06-10-2008, 01:35 PM

Quote:

Originally Posted by sully

is it just the lighting or is the fermentis a lighter color?

Nope no light trick.. Like I said, they look like two different beers.

nathan · 06-10-2008, 04:48 PM

that's just wild! See if you can get someone to do a triangular tasting on you (and you can do on them) and cover the cups with paper so you don't see the color.

Desert_Sky · 06-10-2008, 04:51 PM

Quote:

Originally Posted by FSR402

Nope no light trick.. Like I said, they look like two different beers.

the difference is flocculation

miatawnt2b · 06-11-2008, 02:35 PM

very interesting indeed. I can't wait to hear your results. I am one of the WB-06 haters, but am still very interested to hear what you have to say about it. I hope we can find a good dry heffe yeast.
-J