Wlp 300 v.s. Wlp380

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rmaloney86

rmaloney86

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I have pitched both on similarly designed Hefeweizens, and despite the description of each yeasts characteristics I keep seeming to get much heavier banana notes from the 380 than the 300.

Has anyone else noticed this? Any one have any possible explanations or experience that might help me explain why I'm getting more from 380?

Sorry if this isn't thread worthy
 
rmaloney86 said:
I have pitched both on similarly designed Hefeweizens, and despite the description of each yeasts characteristics I keep seeming to get much heavier banana notes from the 380 than the 300.

Has anyone else noticed this? Any one have any possible explanations or experience that might help me explain why I'm getting more from 380?

Sorry if this isn't thread worthy
Click to expand...

Is this in the fermenter or the finished beer?
 

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