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Old 03-25-2009, 08:42 PM   #1
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Default Dunkel vs Hefe, #300 vs 3068

Ok, I gotta be honest, yesterday was my first try at both a Hefe and Dunkelweizen. I've got to say, the Dunkel is one of my new favorites (I'm not far into being 21, and fairly new to beer)! Both were Franziskaner, and I absolutely loved that soft banana aftertaste. Now I'm deciding whether to go for a Dunkel or Hefe kit for my next brew, and whether to use the WLP300 or the W3068? Since those are the only Hefe's and Dunkel's I've tried, I'm wondering what everyone's take on both is. I'm planning on doing a higher temp fermentation (around 68) to achieve that more banana taste, but I'm wondering what you guys think?

I was thinking of going for the AHS Bavarian Hefe or Dunkel...but I'm torn between the two. (I want to go AHS because shipping seems to be cheapest, unless anyone can recommend otherwise. Looking to buy outside the realm of my LHBS for once)

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Old 03-25-2009, 08:46 PM   #2
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Same yeast!

Yeast Strains

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Old 03-25-2009, 08:48 PM   #3
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Well, I know they're the same relatively comparable yeasts, but are they literally the SAME strains, just sold by different companies? I was under the impression the 3068 is a bit more temp sensitive and produced more strong banana esters.

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Old 03-25-2009, 08:50 PM   #4
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see this thread about w3068: banana esters and fermentation temps

i love dunkelweizen and regular hefes, that's a tough call. i say brew both but the hefe will probably appeal to a wider audience if you care about that sort of thing. also, try the ayinger and weinstephan versions of dunkel and hefe. edinger makes a good few also... this will just make your decision harder, but show you more variation in the style.

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Old 03-25-2009, 08:54 PM   #5
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Quote:
Originally Posted by arover View Post
Well, I know they're the same relatively comparable yeasts, but are they literally the SAME strains, just sold by different companies? I was under the impression the 3068 is a bit more temp sensitive and produced more strong banana esters.
They are supposed to be the same strain. Naturally, with any living organism at that level, you will experience mutations or differentiations depending on when and how they were harvested. They are considered interchangeable, but some people have opinions one way or another.
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Old 03-25-2009, 08:57 PM   #6
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68 should be a good temp with that strain. You are on the right track.

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Old 03-25-2009, 09:01 PM   #7
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Quote:
Originally Posted by android View Post
see this thread about w3068: banana esters and fermentation temps

i love dunkelweizen and regular hefes, that's a tough call. i say brew both but the hefe will probably appeal to a wider audience if you care about that sort of thing. also, try the ayinger and weinstephan versions of dunkel and hefe. edinger makes a good few also... this will just make your decision harder, but show you more variation in the style.
Yeah, I'm all about appealing to the guests, which is why I'm hesitant to go for a greater banana flavor. I personally love the more banana taste, but I know many who don't...I'm also thinking about how a dunkel would work out with a larger amount of such esters, since the flavor is a bit more complicated than a regular hefe...
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Old 03-27-2009, 01:59 AM   #8
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At 68 degrees the flavor won't be too intense, it is as you warm beyond that. I say go for the dunkel.

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Old 03-27-2009, 02:41 AM   #9
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I've used both WLP300 and WY3068. I prefer WLP300. Plenty of banana at 68F. Franziskaner is a favorite of mine, both the dunkel and the hefe.

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Old 03-27-2009, 04:02 AM   #10
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I recently made a dunkel with the WLP300, fermeneted at 68-70 degrees, and the banana and clove aroma/flavor is subtle but clear.

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