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Old 03-09-2009, 11:45 PM   #1
Oct 2008
Chicago, IL
Posts: 537
Liked 4 Times on 4 Posts

Has anyone tried this?

I want to try something different than WLP300 for my weisses. Im kind of getting sick of liquid yeast and want to try some dry yeast.

Has anyone tried this stuff? Thoughts?

btw, the type of beers that I like are Franziskaner, Hacher Pshorr type weisses.

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Old 03-10-2009, 10:16 PM   #2
fratermus's Avatar
Feb 2008
Posts: 1,188
Liked 3 Times on 2 Posts

Haven't tried it in beer.

Tried it in apple juice (making Ed's apfelwein). It started out interesting and turned odd/twiggy/woody. Might not be like that in beer.

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Old 03-10-2009, 10:48 PM   #3
Oct 2008
Chicago, IL
Posts: 537
Liked 4 Times on 4 Posts

weird.. well maybe I'll give it a shot anyway

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Old 03-12-2011, 02:06 AM   #4
Mar 2011
East Berlin, PA
Posts: 4

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

Mash Ingredients
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

Boil 70min

Boil Ingredients

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!

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Old 03-12-2011, 03:47 AM   #5
Dec 2010
central coast, california
Posts: 311
Liked 10 Times on 6 Posts

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.

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Old 05-12-2011, 12:18 PM   #6
Jan 2011
Johannesburg, Non US
Posts: 159

I used this in a Hefeweizen on advice from my LHBS. I was EXTREMELY disappointed not to get ANY clove , or banana flavours, it basically fermented clean.

Fermentation was insane, VERY hectic, yeast everywhere, fun to watch, boring to drink.

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