I've used Danstar Munich five or six times in a nice refreshing wheat. Just make sure your pack is nowhere near the expiration date. I've had two that were DOA. I just turned an old pack (2/2011) into "yeast nutrient" this evening. Normally this yeast takes off in 12-15 hours in my experience.
Maybe you'd like to try this if you do all-grain...
Brew Type: All Grain Date: 12/11/2010
Style: Weizen/Weissbier Brewer: OldManKaufman
Batch Size: 5.25 gal Assistant Brewer:
Boil Volume: 7.37 gal Boil Time: 70 min
Brewhouse Efficiency: 70.00 %
Prepare Water (9.20 gal total)
8.0 oz Rice Hulls (0.0 SRM) Adjunct
8 lbs Wheat Malt, Bel (2.0 SRM) Grain
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain
4.0 oz Aromatic Malt (26.0 SRM) Grain
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain
2.0 oz Acid Malt (3.0 SRM) Grain
Saccharification: Add 13.99 qt of water at 171.6 F
75 min - Hold mash at 152.0 F for 75 min
10 min Mash Out: Heat to 168.0 F over 10 min
10 min - Hold mash at 168.0 F for 10 min
-- Sparge with 5.70 gal of 168.0 F water.
-- Add water to achieve boil volume of 7.37 gal
70 min 1.50 oz Liberty [4.30 %] (70 min) Hops
10 min 0.26 tsp Irish Moss (Boil 10.0 min) Misc
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.25 gal
-- Siphon wort to primary fermenter and aerate wort.
Add to Fermenter
1 Pkgs Munich (Danstar) Yeast-Wheat
Measure Original Gravity: ________ (Estimate: 1.062 SG)
Measure Batch Volume: ________ (Estimate: 5.25 gal)
Ferment in primary for 8 days at 64.0 F
Transfer to Secondary Fermenter
Ferment in secondary for 3 days at 62.0 F
12/22/2010 Measure Final Gravity: ________ (Estimate: 1.018 SG - but this comes down to 1.012 for me when the yeast is fresh.
-- Bottle beer at 68.0 F with 5.5 oz of corn sugar.
Bottle condition for 2.0 Weeks at 72.0 F
Chill and quaff!
I've used it 3 times-each time fermentation started within 10 hours.IMO it has very little clove or banana flavors(very subtle).I feremented at 68 degrees so higher temps may get more flavors.it's cleaner than wlp300,you don't get near the sulphur smell from it.