jeremy0209

Recipes 

UPDATE!!!: Munich is at 1.020 and the airlock is bubbling every 7 seconds. The WB-06 is at 1.015 and the airlock is bubbling every 12 seconds. Munich is darker. Since I'm still what you would consider a 'noob' at aroma and flavor, I'm going to have to say that he WB-06 is more 'phenolic or medicinal' than the Munich....it definitely has a stronger smell than the Munich...much more like the hefe's that I'm accustomed to. I want to say that the Munich is 'cleaner' smelling. As far as taste goes, the WB-06 seems more complex to me with the Munich being a little cleaner. I think I'm getting more banana out of the Munich. I guess maybe the WB-06 is more clovey. The Munich is definitely smoother and it's the one that I prefer, but the WB-06 is more on par with the hefe's that I'm familiar with. We'll see how they are when I get some carbonation on them. Probably within the next week. I'll keep an eye on the gravities. They were supposed to finish around 1.016 and the WB-06 is already at 1.015 with no detectable diacetyl.

jeremy0209

Recipes 

Another Update: I bottled the WB-06 5 days ago and just now got around to bottling the Munich. As far as I can tell, the Fermentis is the most consistent with what I know as a hefe. The Munich seems thin and watery...a little banana aroma and flavor....kind of citrusy. The Fermentis definitely has a bolder aroma and flavor leaning toward banana (it smells a lot like Troegs Dreamweaver...I may have to pick up some Dreamweaver for comparison). Both fermented at 60F. I'll probably make my final call on aroma and flavor (including which one I prefer) in 3 weeks. Oh yeah, both of them finished at 1.012...down from 1.050.

CarnieBrew

Recipes 

I've tried wb-06 in hefe's and dunkelweizens, and fermented in the mid 60's and mid-70's, but all my wb-06 brews come out slightly tart. The ones fermented at higher temps get banana aromas, but no banana flavour.

Instead of trying Munich, I turned to Wyeast 3068...did a dunkel fermented at 73, and underpitched. Smelled like bananas during fermentation...but on tasting...tart! Almost identical to wb-06. Argh. I've just put down another dunkel today with the exact same ingredients, which I'll ferment at 63, but if it tastes tart I'm gonna give up and just go back to buying Weihenstephan and Paulaner darn it...