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Old 01-26-2013, 02:31 AM   #61
jeremy0209
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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.

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Old 02-12-2013, 08:34 PM   #62
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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.

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Old 05-10-2013, 05:05 AM   #63
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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...

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Old 07-02-2013, 04:22 AM   #64
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Been reading this forum for about 3 years for educational purposes. This thread inspired me to sign up since I just started a Hefe with WB-06. I've always made starters from White Labs yeasts but didn't have time so grabbed WB-06 when picking up hops at my LHBS. Milled too much base malt for 10gal. so had to recalculate for a 12 gal. batch. My brewhouse efficiency was very high so had to max out my pre-boil volume to 14.5 gal at 1.058 (new system for me). Pitched WB-06 into 68F wort at OG 1.062 (hmm, bigger beer than intended, oh well). Fermentation chamber is 57F(+/-2), quick start yeast nice Krausen at 24 hours. I'll turn up the chamber 5 degrees after peak of primary.

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Old 07-02-2013, 11:46 PM   #65
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Quote:
Originally Posted by CarnieBrew View Post
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...
The last post reminded me to follow this up. I'm surprised I forgot, as the 17C (62.5F) fermentation of my latest dunkel with 3068 turned out absolutely brilliant, if I may say so myself! The taste and aroma are virtually spot on for the Weihenstephan weizen style. I couldn't be more happy as I'm a huge fan of this style. From now on it's 3068 at 17C all the way...
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Old 07-03-2013, 03:02 AM   #66
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Another thing to try that might affect banana/clove balance is a ferulic acid rest at 111 degrees for 20 minutes.

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Old 07-05-2013, 11:33 PM   #67
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Quote:
Originally Posted by ShaineT View Post
Another thing to try that might affect banana/clove balance is a ferulic acid rest at 111 degrees for 20 minutes.
I think this helps. I have done weizen beers with and without a 10 min rest at about 113f and I notice a subtle difference. But, caveat, I didn't do a blind tasting so it could be confirmation bias at work.
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Old 07-08-2013, 12:35 AM   #68
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I think this helps. I have done weizen beers with and without a 10 min rest at about 113f and I notice a subtle difference. But, caveat, I didn't do a blind tasting so it could be confirmation bias at work.
I actually didn't do that rest on my current hefe, figured lower temps and the WB-06 would already have control of esters etc. After 7 days at 57-58F Krausen started to drop with less CO2 production so I slowly raised ambient to 65F and it still has good activity with some krausen at day 10. I'll give it another 4 days or so and check gravity.
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Old 07-11-2013, 08:56 AM   #69
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Having issues with this brew. Looking back at my notes and made a big mistake as I have a pre-boil gravity of 1.058 and no post-boil measurement. Calculated an OG based on 1.5 gallons evaporation and I'm at around 1.063 O_o
So the krausen dropped out at day 13 and I needed room in my fermentation chamber so I figured "its a hefe, it can be racked and kegged fresh". So racked to 2 corny kegs and FG is 1.020, hmmmm. I'm doing a yeast wash from the fermenter and will pitch back a small amount of it into the kegs, put on air-lock adapters and let them sit in my 72F basement for a while. This will likely end up being a weizenbock! I wanted a 5%ABV summer hefe LOL. Oh well.

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Old 10-26-2013, 01:23 AM   #70
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I too did this experiment, split a ten gallon batch using this recipe: http://www.homebrewtalk.com/f70/widm...-wheat-129051/
I'm limited to dry yeasts because of where I live and have been trying to find a good heff making yeast.


Just kegged both batches today, both started at 1.048 and ended at 1.01. Like others have posted, the danstar tastes sour and very watery. The safale tastes much better, with banana/clove hints found in a heff.

Danstar needed a blow off tube and took off very fast. Safale took its time to start, but also needed a blow off tube. I fermented both at 67.

Lesson learned, no more danstar Munich for me. Now I'm debating how to improve this crummy danstar sour taste. Maybe dry hop the heck out of it and try to mask the flavor...

img_20131015_065633.jpg  
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