Safbrew W-06

I've got some W-06 in the fridge and was wondering what it would be best for: witbier or hefeweizen?

Isn't SafBrew WB-06 a true belgian strain of yeast? Probably be better in a Witbier, if that's the case, considering a Wit is more of a belgian beer than hefes.

Ultimately, though, it's whatever you feel like making. Homebrewing is just one big experiment anyway, right?

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.

WB-06 is a weird one. Some folks swear by it for American Wheats, I guess because, as goodsuds says, the banana flavor is very mild, or drops off completely. I used it once on a Weizenbock and liked it (but it took like 6 months to smooth out) and once in a split batch Dunkleweizen, and dumped it after several weeks. It was nasty, spicy and weird.

Bottom line for me is that I won't be using WB-06 again in a Hefeweizen, but I think it might be OK in a Wit.

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...

How about Brewferm Blanche?

EDIT: For a Wit that is...

If you're dead set on using the WB-06 for a Hefeweizen I would suggest keeping the temps low. Most everything I've read about getting good results with it suggests keeping the temps in the low to mid 60's.

MikeFallopian said:

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...

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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.

jlpred55 said:

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.

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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?

goodsuds said:

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.

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I did the EXACT same thing. I tried a bottle after about 8 days. Carbonation was there, but the banana was overpowering! I was bummed thinking I may have made a batch I couldn't drink. Tried another bottle at 14 days and the banana is almost gone and the hops are coming through

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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I'd recommend throwing it in the trash. It isn't great yeast. The only time I had it where it was passable was a cream ale. And I cannot believe others have said it is a Belgian yeast. I guess advice is just that. Ive actually used it and I'm very skeptical of others who say they have and it resembled anything close to a wit yeast. T-58 is indeed more Belgian. And I've not used that, I've tasted beers with it both commercially and homebrew, and I thought it was good. But I won't give any advice on that since I've personally not used it.

I've had good results with W-06; fermented at 64, cold crashed, and secondary for two weeks. Some clove, little banana flavor. I'd say it's a more traditional Heffe. I have not had great luck with T-58, fermented too high and yielded some sulfur flavors, but I've been told it is more Belgian wit-like.

I had some interesting outcomes from the WB-06 yeast...

At bottling it tasted very hefe-like with lots of clove and banana. The first few bottles were the same, and then it became more bubblegum-like and quite unenjoyable as that flavour was so pronounced.

I left them for a while (about two months) and decided to sample one tonight - the bubblegum has subsided and it now tastes like a wit-hefe hybrid with subtle banana, some clove and spice. It's very, very nice now, though couldn't be described as either a hefe or a wit! A very refreshing beer, and very interesting.

One of the most interesting things is that, though cloudy and yeasty before, this beer has now completely cleared! The yeast has formed a very tight and compact sediment at the bottom and is not remaining in suspension. Sound strange?

I should also say that used Maris Otter in this beer instead Pilsner which would change the flavour profile.