Search results

The open ferment really does make a difference in getting more "expression" out of the yeast. Unless you have a very clean location with filtered air you could try what I do: Pitch the yeast and once the krausen is covering the wort, replace the lid of the fermenter with a large plastic bag that...

Grow the yeast up from the bottle, though after making several batches I wouldn't be surprised if WY3638 (Bavarian wheat) is the same/similar yeast. So use that, if you can't grow it from the bottle dreggs. Pitch well, under-aerate and use a wide fermenter covered with a large plastic bag...

As a follow up. I made a weizenbock with the Vitus yeast (and also a hefe). I followed my plan as posted previously but went with 50% wheat, 30% Pilsner and 20% Vienna. Very happy with it. The vitus yeast was easy to use and though it's quite young, my weizenbock is tasting great with no...

Vitus is one of my favorite beers. I've been making wheat beers for ages and have never been particularly happy with the banana/clove mix from 3068/WLP300. What strikes me about vitus is it's a bit Belgian, some bubblegum and orange behind the strong clove and banana. Often the yeast packs I get...

I'm up to about batch #50 of hefes (and quite a few weizenbocks). I've tried all the tricks and the abuse of yeast-stress, under-pitching, hot fermentation etc.. I think everyone has a point. Some of my best results were pitched on the low side without a starter, but that said, I used very...

Love the hefes and still haven't made one that I'm completely happy with but my last batch took a big step closer. I've never in the past achieved the right yeast character I want (not enough banana) and sometimes off flavours have cropped up. In particular: a fatty/phenolic/rubbery aroma and...