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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Danstar Munich VS Fermentis WB-06 (Happy Wife Wheat)
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Old 06-14-2008, 01:40 AM   #21
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I picked up some new kegs. I'm not drinking on the week days anymore because it really kills my training. So I'm not getting the kegs empty in time. Oh well, more kegs are a good thing too.

Was planing to keg it tomorrow but my mother had a bad stroke two weeks ago. We thought that she was going to be in rehab for a few months but she's a fighter and really wants to go home. So she's going home next week some time. That means tomorrow after I finish my triathlon training I have to go and build a ramp on the front of her house. I may not get it kegged up until Sunday night or Monday night now. But I'll give you an update when I keg and again a week later when I pull the first pints.

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Old 06-14-2008, 03:02 AM   #22
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Take care of Mom first! The beer will be fine and we'll be patiently waiting. Good vibes coming you Mom's way for a speedy recovery!

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Old 06-17-2008, 02:17 AM   #23
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Take care of Mom first! The beer will be fine and we'll be patiently waiting. Good vibes coming you Mom's way for a speedy recovery!
Thanks Ed....


Ok here are my thoughts for what they are worth.
I kegged them up tonight. Both finshed at 1.008-1.009.
After I took the hydo sample I put it in a glass so I could give it a good once over. I did this for both.

The fermentis......



Nice hase and straw yellow color. Very slight banana scent when I swirl the glass.
Flavor is light, clean and no esters with a dry finish.


Danstar......




Very clear for a wheat but I can't quite see thru it.
light yeast scent but no banana or spicy esters.
Thin, watery and not much flavor at all.


My opinion as of right now is that neither of these will make a heffe. Neither of these seem to produce the banana or clove that say a wlp300 will. So if you are looking for a dry Heffe yeast, you will need to keep looking.
I do think that these wiil turn out to be good beers just not a Heffe. A good American wheat I think they can make. One to drink while sitting around a camp fire.

Both kegs are in the kezzer and chilling/carbing and I hope to try them again Sunday when I brew again.
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Old 06-17-2008, 03:08 AM   #24
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Thanks for the update! You would think that at 70 degrees you would have bananas up the ying yang.

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Old 06-17-2008, 01:05 PM   #25
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Thanks for the update! You would think that at 70 degrees you would have bananas up the ying yang.
Yeah I held them at 70 for 3 days and then as they slowed down the temp started to drop so I fired up the heater to keep them up there. I actually screwed up and forgot to check it before going to bed. When I rememberd the next day they were up to 76*. Being that the mass of fermentation was done I figured it should be fine and I brought the temps back down.

Sure enough I don't get any off flavors from getting hot.
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Old 06-17-2008, 01:14 PM   #26
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So the danstar sounds a lot like an American wheat yeast, I might have to try that next time I make a batch of my American wheat.

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Old 06-17-2008, 04:02 PM   #27
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So the danstar sounds a lot like an American wheat yeast, I might have to try that next time I make a batch of my American wheat.
I would say that the only difference between this and the Notty is that it does not floculate out as much.

For a wheat I think (at this stage) that the fermentis is better. But once they are cold and carbed that may change.
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Old 06-17-2008, 09:12 PM   #28
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My opinion as of right now is that neither of these will make a heffe. Neither of these seem to produce the banana or clove that say a wlp300 will.
Shame about the Danstar. I tried the fermentis in the low 70s with Edwort's hefe recipe, and it was clean as a whistle. If I hadn't known which yeast it was I would have guessed US-05 - there were no yeast-led flavors at all. It's nice beer, but if we want clove or banana, I think we need to look elsewhere.
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Old 06-21-2008, 09:29 PM   #29
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Default The Danstar comes thru in the end.

Danstar..



Appearance:
Beautiful color and haze, what one would expect to see with a wheat. It produced a great head with bright white bubbles. After about 10 minutes the head dropped down to a thin layer and has stayed throughout the glass. Did not produce any lacing though.


Aroma:
A slight bready smell and just a very little hint of the orange peel. No off smells that I can make out.

Flavor:
One word can describe this, "clean".... It's crisp, dry, and a little bit of citrus.

Overall:
This has turned out to be a nice light easy drinking beer. One that would be perfect for the hot days.
But as for the yeast being a Heffe, not a chance. An American wheat is what I would call it.
If I had some lemonade in the house I would drop a little in the glass. I think it would make a great shandy.



Fermentis...




Appearance:
Kind of a coppery gold, a little darker then the Danstar with a little more haze. Produced a great head that dropped to a thin layer after about 5 minutes and is lacing the glass.


Aroma:
Not much there. I can smell the wheat malt and something that makes me think of pepper.

Flavor:
A touch sour and watery. There is a hint of yeast bite but other then that it's bland.


Overall:
This yeast sucks. Does not produce anything that I would want to do again. No heffe characteristics and what it does produce is not all that good.
Maybe I'll open her up and drop in some more orange and maybe some lemon...


I think the Danstar is a far better yeast then the Fermentis but if you want a heffe, use something else...

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Old 06-22-2008, 12:07 AM   #30
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Fermentis...

Flavor:
A touch sour and watery. There is a hint of yeast bite but other then that it's bland.
I get the sour thing as well. I thought it could have been down to something in my brewing process, but if you get it too then I guess it's a characteristic of the yeast .
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