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Old 01-16-2010, 11:11 PM   #11
jkarp
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Huh, I find WB-06 pretty versatile. Keep it cool and I quite like it for American wheats. Warmer, and it does very well for Belgians.



 
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Old 01-17-2010, 04:43 PM   #12
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Brew day went really good. Pitched theWB-06 at 64F. It sits in my garage that stays at 60F


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Old 01-17-2010, 05:10 PM   #13
Malticulous
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Every thing I've read says WB-06 puts out clove. Any clove in an American wheat is considered a flaw.
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Old 01-17-2010, 07:26 PM   #14
neuron555
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I found that at a higher temperature WB-06 puts out alot of the banana smell, but if you lower the temp the clove dominates. It isn't the same as a classic hefe yeast, but turned out a decent beer.
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Old 01-17-2010, 09:17 PM   #15
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Quote:
Originally Posted by Conroe View Post
Every thing I've read says WB-06 puts out clove. Any clove in an American wheat is considered a flaw.
If you are trying to win competitions, there are definitely better yeasts out there that will help you remain true to style. If you want to make a good beer, WB-06 does that.

 
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Old 01-17-2010, 09:38 PM   #16
jkarp
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Quote:
Originally Posted by Conroe View Post
Any American wheat is considered a flaw.
There. Fixed your quote for ya.

 
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Old 01-17-2010, 09:42 PM   #17
Malticulous
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It's just that misinformation like what is in this thread makes a forum like this useless. It is not good in an American wheat and probably not even good in a German one. It's a category 23 yeast.
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Old 01-18-2010, 12:50 AM   #18
jkarp
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Quote:
Originally Posted by Conroe View Post
It's just that misinformation like what is in this thread makes a forum like this useless. It is not good in an American wheat and probably not even good in a German one. It's a category 23 yeast.
Well Conroe, the thing is opinions are like a**holes. Everybody's got one and everyone else thinks everyone elses stinks.

So you've got a different opinion of this yeast. BFD. Many of us have very real-world experience with this yeast. I wouldn't consider that "misinformation".

 
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Old 01-18-2010, 01:04 AM   #19
Malticulous
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Sorry if you don't like the guidelines. Take that up with the BJCP.

If it makes beer or not I don't care. I have a pack I bought before I read anyone's experiences with it. I still have it and have no idea what to make with it (bread?) It's getting old now. I want better beer if possible. I'd rather use the old (but not near as old) jar of unwashed WLP-300 I have. Practically anything not for German Weizens or from Belgium would be better in an American wheat.

American wheats have a large range going from nearly light lagers to APAs. All are fairly clean. WB-06 is simply out of place there.

If you like it fine but don't call it an American wheat. That's as bad as calling an American wheat a hefeweizen. It's wrong.
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Old 01-18-2010, 01:18 AM   #20
jkarp
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Care to point out where BJCP dictates the yeast used?

Wander over to ProBrewer, where the big boys hang out. They're using WB-06 for Hefes, Weisses, and more. They do seem to be tweaking ferm temps to get MORE esters, not less...

It's also interesting you feel the OP should honor your opinion on WB-06 (after admitting you've never even used it) over those of us who use it extensively.



 
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