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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 06-22-2008, 12:36 AM   #31
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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 .
Yea it's the yeast. These two beers were brewed as one then split and pitched.
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some people will tap anything that has a hole.
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Old 06-22-2008, 01:47 AM   #32
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Thanks for the news, albeit disappointing. You saved me 7 hours of work and 3 weeks of waiting. It may have been the first keg for me to dump.

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Old 06-22-2008, 03:14 AM   #33
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Thanks for the news, albeit disappointing. You saved me 7 hours of work and 3 weeks of waiting. It may have been the first keg for me to dump.
I think that with a good american wheat recipe the Danstar would be a good easy yeast to use. The Fermentis is crap.
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Old 07-19-2008, 02:50 AM   #34
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Default Just Got Free Pack of Danstar Munich

I was at the local HB picked up ingredients for my House Amber & Jamil's Saison.....

The LHBS owner asked if I want a free Danstar Munich Wheat Yeast. I'm like........ "Aaaaa Sure!!!! Wasn't planning to make a wheat but who knows. I might have too. "

I guess the Danstar Distributor is trying to set the hook in us and asked all his LHBS's to give it away.

I can handle that. I might have to make FSR402's wheat recipe. I have been on a Lighter Lawnmower Beer Kick lately. So this seams AOK to me. American Heffe...

I gots to do the Saison first. I've been procrastinating about it for months!!

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Old 07-19-2008, 03:17 AM   #35
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I was at the local HB picked up ingredients for my House Amber & Jamil's Saison.....

The LHBS owner asked if I want a free Danstar Munich Wheat Yeast. I'm like........ "Aaaaa Sure!!!! Wasn't planning to make a wheat but who knows. I might have too. "

I guess the Danstar Distributor is trying to set the hook in us and asked all his LHBS's to give it away.

I can handle that. I might have to make FSR402's wheat recipe. I have been on a Lighter Lawnmower Beer Kick lately. So this seams AOK to me. American Heffe...

I gots to do the Saison first. I've been procrastinating about it for months!!

Well my wife floated the keg with the Danstar in 3 weeks. I'm still working on the Fermentis. I even added 2oz of Blueberry extract to see if it would make it any better. It helped but not a lot.

I did brew up another wheat for a freind and I used the Danstar (he did not want to pay for the WLP300+ starter) and it's sitting on 10#s of strawberries right now.
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Old 07-19-2008, 03:45 AM   #36
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Well my wife floated the keg with the Danstar in 3 weeks. I'm still working on the Fermentis. I even added 2oz of Blueberry extract to see if it would make it any better. It helped but not a lot.

I did brew up another wheat for a freind and I used the Danstar (he did not want to pay for the WLP300+ starter) and it's sitting on 10#s of strawberries right now.
I'd try adding anything citrus to that beer. Tart it up. Or try cutting it w/ something else making a black & tan. Kind of like a pseudo dunkelweizen.

Hmmmm 10lbs of strawberries. Reminds me of my Banana Cream Ale w/ 5lbs of banana ~ 22 bananas.
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Old 08-02-2008, 01:22 AM   #37
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Any thoughts on what other dry "heffe" yeasts we should test next? If I do a yeast test, I'll be sure to post about it.

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Old 08-02-2008, 02:25 AM   #38
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Any thoughts on what other dry "heffe" yeasts we should test next? If I do a yeast test, I'll be sure to post about it.
I don't know of any others out yet.

But I did brew up another wheat with a little change in grain and hops from this one, used the Danstar and then set it on 10 pounds of strawberries for 18 days. I just tapped the keg 3 hours ago. It's freaking great.
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Old 05-09-2009, 01:57 PM   #39
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I have been wanting to do this same experiment for a while now since these are the only two dry yeasts I have not used. On Thursday I brewed up 11 gallons of a 60/40 wheat malt/pilsner and pitched a rehydrated pack of each into exactly 5.5 gallons of wort at 63F. They have been at 63 ever since and will remain there till activity slows down. This is within the suggested range for each of these and the temp I find to give the best balance in wheat yeasts. It should give a pretty good indication of the flavor profile of each of these since there was no spices or late hops or anything added. So far the WB-06 started a bit quicker but seems to already be dropping krausen, whereas the Munich was coming out of the airlock when I got up this morning. The Munich is the one that now has the blow-off.

I am going to bottle condition these for ease of taking to parties and the like. I won't drink a lot of this style but my friends love it and it will make a nice pool beer, so I will report back in about a month or so after this is all carbed up.

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Old 11-11-2009, 04:09 PM   #40
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I have been wanting to do this same experiment for a while now since these are the only two dry yeasts I have not used. On Thursday I brewed up 11 gallons of a 60/40 wheat malt/pilsner and pitched a rehydrated pack of each into exactly 5.5 gallons of wort at 63F. They have been at 63 ever since and will remain there till activity slows down. This is within the suggested range for each of these and the temp I find to give the best balance in wheat yeasts. It should give a pretty good indication of the flavor profile of each of these since there was no spices or late hops or anything added. So far the WB-06 started a bit quicker but seems to already be dropping krausen, whereas the Munich was coming out of the airlock when I got up this morning. The Munich is the one that now has the blow-off.

I am going to bottle condition these for ease of taking to parties and the like. I won't drink a lot of this style but my friends love it and it will make a nice pool beer, so I will report back in about a month or so after this is all carbed up.

So, what's the final word??

I've got a roggenbier kit from northern brewer that I'm brewing up with WB-06 and all of these less than favorable reviews have got me worried...
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