tronnyjenkins
Well-Known Member
How did those two brews ever turn out Pisty_Pete?
I am about to brew a 2 gallon batch with the Danstar Munich!
I am about to brew a 2 gallon batch with the Danstar Munich!
How did those two brews ever turn out Pisty_Pete?
I am about to brew a 2 gallon batch with the Danstar Munich!
Hey, Im new to the forum. I need a little help. Ive just laid down a wheat beer with Danstar Munich. I pitched at around 24C with OG of about 1050 ish. Rehydrated the wheat beforehand, and after about 5 days no bubbling atall. Has anyone had this problem. I got maybe a 1 and a half maybe 2 inch krausen after a day or two but even thats starting to settle now. Ive kept the temp constant at around 22/23 C. There are no off smells coming from the beer atall, its just stuck! Should i stir, change temp.? Any advice would be really appreciated.
I have very good success with WB-06, but i open ferment when using it and ferment at 64, never more then 66. I also use very soft water with my weizen. Gives the perfect balance of banana/clove with a hint of vanilla. I'm guessing there will be a good amount of phenol/ester suppression @70+ in a carboy with an airlock, not the ideal way to ferment this style imo.
OK....Let's start with some pics, shall we?I'm interested =)
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...
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.
The Danstar sour taste will correct itself. Just have some patience with it.
Yep, I'm reviving this thread...
I feel like some of the reviews of the dry weissbier strains are unfair because people don't know how to brew this style. Mainly, I see so many people trying to duplicate the traditional weissbier character by fermenting high (high 60s to low 70F), that is exactly opposite of what we should be doing! The traditional aromas and flavors are produced by stressing the yeast on the low end, not the high end. Look at any authority on the style you will see the proper advice, start the beer low and allow it to naturally rise into the lower 60s. My procedure is to pitch at 58F-60F and allow a natural rise to 62F-64F, I would call 65F a definite upper limit in my experience. Above that, you will start to notice thinning body and a definite lack of definition throughout the beer. A nice read is Kai's wiki dedicated to the style. link Also, Eric Warner's book, German Wheat Beer, which can be had quite cheap on Amazon, is a great reference of the style.
So, anyway, I will be giving Danstar Munich a workout in the near future and will report back. **fingers crossed**
Another resurrection...
Dude... how did this turn out? Did you use Munich yeast? I'm debating whether to try it. Your advice above reflects my own experience and education. I intend to try both dry yeasts eventually (probably not for a while, but eventually) but wonder if Munich yeast is even worth it. Any update would be very much appreciated!
Safbrew WB-06
This yeast is specifically designed to be used with wheat beers. This yeast provides the clove phenol and banana esters one would look for in a heffeweizen style of beer. I have personally used this yeast in a heffeweizen with good results. Flocculation is low, as one would hope for in this type of yeast. The apparent attenuation is listed at about 86%, so you end up with a crisp refreshing beer. The working range of this yeast is 54°-77° F (12°-25° C) but ideally should be used at 64°-75° F (18°-24° C). I ferment this one at 68° and end up with a good amount of clove-like esters but the balance leans towards the banana esters. The beers you want to ferment with this yeast are the traditional heffeweizen beers, dunkelweizen, weizenbocks, Belgian Wit**.
To achieve the right ester/phenol levels consider the recommendation of fermenting slightly warmer or cooler.
*=Ferment on the warmer side of the scale
**= Ferment on the cooler side of the scale
Munich Wheat Beer Yeast
I have zero personal experience with this yeast, but this is Lallemond’s version of WB-06 and I’m sure the characteristics and quality are similar. Munich Wheat is billed as a strain from Bavaria, Germany. Attenuation is medium to high and flocculation is pretty much non-existent, as would be expected in a hefeweizen yeast. The aroma is estery on both flavor and aroma and produces the typical banana esters. Some mild clove phenol production is also there. It’s best to use this yeast at about 62°F (17°C) and the more you vary from that sweet spot, the more ester and phenol production you will have.
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