à Flannagáin
Well-Known Member
Pure and simple. I tasted it this past weekend, then I tasted one with liquid yeast and the distinction is clear. I actually poured out the dry yeast one and so did the guy who brewed it.
Ó Flannagáin said:Pure and simple. I tasted it this past weekend, then I tasted one with liquid yeast and the distinction is clear. I actually poured out the dry yeast one and so did the guy who brewed it.
EdWort said:Thanks for confirming it for me. I didn't think it could compare to Wyeast 3068 from Weihenstephan.
Is there a comparable White Labs yeast to 3068?
EdWort said:Thanks for confirming it for me. I didn't think it could compare to Wyeast 3068 from Weihenstephan.
Is there a comparable White Labs yeast to 3068?
ErikH said:I wish you would have posted this last week. I did a weizenbock this weekend with WB-6. It certainly smells good fermenting. I'll report back when I rack it to the keg.
At what temp did you ferment? Maybe that was the problem...
EdWort said:Thanks for confirming it for me. I didn't think it could compare to Wyeast 3068 from Weihenstephan.
Is there a comparable White Labs yeast to 3068?
Cheesefood said:WLP400 is KINDA close...you get the bananas and cloves, but it's no 3068. Having used both, I prefer 3068.
djmd said:This stuff is fabulous. I recently tapped a hefe made with 06. I have only used 3068 in the past and I would say it compares very closely.
I did an intermediate rest at 111 and fermented high, so there are plenty of cloves and bananas to go around. I will be using this a lot in the future!
Ó Flannagáin said:I could be wrong, but the flavor just wasn't right. I didn't brew it, so I'm not 100% sure of the process, but I brewed with the guy and he knew what he was doing and his grainbill seemed right on for a hefe. The flavor was just ... eh, a tang at the end of the drink that could almost relate to a hefe, but nothing up front and aroma was practically not there at all.
david_42 said:What dry yeast did you use? I've seen dry wheat/wit/white yeasts, but haven't seen a dry hefe yeast.
Soulive21 said:gotta disagree. I made 3 brews with that yeast and they were all solid. The only difference I noticed is that it needs to ferment warmer than the liquid if you want banana. Otherwise its more clove than the liquid. The first batch I made with that yeast was kicked in about 2 hours :rockin:
edit - My hypothesis for why the liquid throwing more banana is because I don't use starters with liquid hefe yeast. Stressing the yeast means more banana esters. So I'm thinking because there are more cells in the dry pack, there is less stressing of the yeast. As usual, its possible I'm full of $***...
Ó Flannagáin said:Again, I did not brew the one I tasted, but his recipe was straight up traditional hefe and it just tasted "bleh"
srm775 said:I made a Paulaner clone with 06 and it turned out ... just OK. I had higher hopes for it, but was slightly disappointed. It's definitely a drinkable beer and fairly pleasant, but not what I had hoped for.
I looked more for the banana-ester and purposely fermented at higher temps (+70°F) but ended up with very little banana esters. Overall, I would say I didn't end up with alot of esters at all and a fairly neutral hefe. It looks awesome and the floccuation is perfect, just not quite the flavor I looked for.
Soulive said:My theory with the lower banana aroma is that there are so many yeast cells in the dry packs. Do you guys think only pitching half the packet, un-rehydrated, would stress the cells enough to throw banana esters?
Soulive said:My theory with the lower banana aroma is that there are so many yeast cells in the dry packs. Do you guys think only pitching half the packet, un-rehydrated, would stress the cells enough to throw banana esters?
zoebisch01 said:Sounds like room for an experiment eh?
Lil' Sparky said:The FG was 1.011 and fermentation had been done for several days, but the wort was still VERY cloudy. It fermented between 70-75º for the first 5 days or so. Then we went out of town and the temp dropped to the low 60's for a few days. It's been right around 70º for the last several days. Hopefully the temperature swings didn't dork anything up. The fermentation was pretty much done before the temperature dropped, so I don't think it would've done much harm.
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