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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 03-10-2010, 08:27 PM   #41
tronnyjenkins
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How did those two brews ever turn out Pisty_Pete?
I am about to brew a 2 gallon batch with the Danstar Munich!

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Old 03-11-2010, 03:08 PM   #42
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Originally Posted by tronnyjenkins View Post
How did those two brews ever turn out Pisty_Pete?
I am about to brew a 2 gallon batch with the Danstar Munich!

That wasn't me that did those two brews, actually. I did brew a roggenbier with wb-06 however. It turned out pretty decent. Not one of my favorites, but not bad.

The yeast seemed to perform ok. Fermentation started within 8 hours of pitching and although it did not ferment too vigorously (no blow-off) it attenuated alright. It did not (I guess as can be expected) flocculate very well at all.

And, as far as flavor/esters and phenolics are concerned there's really no detectable banana or clove. I, myself, will most likely not be using this yeast again. Hope that helps.

Cheers,
p
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Old 03-11-2010, 11:25 PM   #43
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Damn. Well I am thinking about doing it this weekend.
I might sweet talk the local brewpub and see if I could score some of his wheat beer yeast.
They have a freakin killer dunkel.

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Old 03-11-2010, 11:42 PM   #44
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I used WB-06 recently and it has a strong bubblegum/banana flavor, I fermented higher at about 70.

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Old 03-11-2010, 11:43 PM   #45
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whichever yeast i use i will be doing 70 degrees... its what i keep my house at

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Old 03-12-2010, 03:34 AM   #46
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do you think if i put the fermentor over by the warm back door and were able to keep it around 75 degrees F it might produce more banana and clove flavors?

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Old 03-12-2010, 03:50 PM   #47
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I have very good success with WB-06, but i open ferment when using it and ferment at 64, never more then 66. I also use very soft water with my weizen. Gives the perfect balance of banana/clove with a hint of vanilla. I'm guessing there will be a good amount of phenol/ester suppression @70+ in a carboy with an airlock, not the ideal way to ferment this style imo.

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Old 05-03-2010, 01:28 PM   #48
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Default Stuck Fermentation

Hey, Im new to the forum. I need a little help. Ive just laid down a wheat beer with Danstar Munich. I pitched at around 24C with OG of about 1050 ish. Rehydrated the wheat beforehand, and after about 5 days no bubbling atall. Has anyone had this problem. I got maybe a 1 and a half maybe 2 inch krausen after a day or two but even thats starting to settle now. Ive kept the temp constant at around 22/23 C. There are no off smells coming from the beer atall, its just stuck! Should i stir, change temp.? Any advice would be really appreciated.

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Old 05-03-2010, 04:00 PM   #49
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Hey, Im new to the forum. I need a little help. Ive just laid down a wheat beer with Danstar Munich. I pitched at around 24C with OG of about 1050 ish. Rehydrated the wheat beforehand, and after about 5 days no bubbling atall. Has anyone had this problem. I got maybe a 1 and a half maybe 2 inch krausen after a day or two but even thats starting to settle now. Ive kept the temp constant at around 22/23 C. There are no off smells coming from the beer atall, its just stuck! Should i stir, change temp.? Any advice would be really appreciated.
If you have krausen then it's fermenting. Never go by the airlock. you most likely have some leaks and the CO2 is coming out of there and not the airlock.
Wait until the krausen has fallen and then take a gravity reading. Take the reading 3 days in a row and if it's the same all three days it's done. (note: make sure the gravity reading is at or near where it should be for that beer and yeast.) Other then that it sounds like it's working just fine so leave it alone.
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Old 05-03-2010, 06:02 PM   #50
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Thanks for the quick reply! much appreciated. I just did a taste test and it sure as hell tastes like its been fermenting. Some nice esters in there, a little banana, hope it stays. Time will tell, Ill post the results. Thanks again, I can tell ill be using this forum abit

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