MikeFallopian
Well-Known Member
I've got some W-06 in the fridge and was wondering what it would be best for: witbier or hefeweizen?
Hmm... what to do, what to do.
I've seen others mentioning good results for a hefe with the WB-06, though reviews overall are pretty mixed.
I've also got some S-33 knocking around, which is meant to be pretty good for a Wit. Should I blend them?
I do fancy making a hefe though, so I may take a gamble...
S-33 is NOT a belgian yeast. It is pretty widely believed to be the old EDME strain- unless you really mess with it, it is fairly clean and a touch bready. It is not meant for hefes or wits not matter what the manufacturer says.
I just brewed a batch of beer using WB-06 and my ferm temps were on the high side (72-74*F). It produced a strong banana flavor and smell, but after 2 weeks of conditioning in the bottle the banana taste was gone but the smell was still there. Now 4 weeks later it has no banana flavor or smell. I bottled it after 3 weeks in the primary.
MikeFallopian said:Interesting - others on here have recommended using S-33 for a Wit, despite it being the old EDME strain. What would you recommend doing with this yeast then?
I also have some T-58 lying around, which others have recommended using for a Belgian Ale. What are your thoughts on that yeast?
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