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Old 02-11-2010, 04:13 AM   #31
tom777
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Last weekend I used WB-06 for the first time:
6.6# Bavarian Wheat LME
2# honey
1oz Saaz hops

Keeping the temps low-mid 60's in my swamp cooler rig.
Hope it turns out.


 
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Old 02-11-2010, 06:57 PM   #32
droopy
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I mixed the 06 with the 05 -- 50/50-- for my brothers wedding of 100+ people. It was the first beer blowing dregs out the taps. Pretty impressive since I had an IPA, pale ale, and pilsner on tap as well...

The 06 comes through and is dulled just about 50% I would say.

Done it several times since then as well. Good yeast. Everyone considered it an american hefe. Good beer.

A brewery in flagstaff AZ uses it or something damn similar for their american hefe...

 
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Old 05-19-2010, 02:58 AM   #33
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Update: my WB-06 weizenbock that wasn't so great at first scored a 37 & a 40 at a local competition. So it definitely hit the style.

Having said that, I'm not crazy about WB-06. I had to dump out the dunkelweizen I did with it. Fortunetly that was a split batch with WLP320 and WB-06. The WB-06 side was undrinkable at 3 months and the WLP320 was one of the best beers I've ever done.

However, some folks are able to get it to crank out decent American Hefes. So I say experiment with it.
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Old 05-19-2010, 04:48 PM   #34
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I too was very disappointed with this yeast. Not that there is anything wrong with it, but it just isnt my style. I bought a belgian wit at the store for like $6 and it tasted exactly the same as this recipe. That make me think that I did most everything right, or at least I didnt totally screw it up. I just don't like the esters this yeast produces. the aftertaste is just too yeasty.
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Old 05-19-2010, 06:00 PM   #35
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Quote:
Originally Posted by ghpeel View Post
I had to dump out the dunkelweizen I did with it... The WB-06 side was undrinkable at 3 months and the WLP320 was one of the best beers I've ever done.
What were your mash/fermentation temperatures? Made a dunkleweizen with WB-06 (beta-glucan/protein rest @120*F for 30 min, sacch rest @150*F for 60 min, fermented at a solid 65*F.) After initial fermentation slowed I didn't worry so much about maintaining proper fermentation temperatures and let it warm to room temp (~70*F) which I felt would help warm the yeast up and make them a bit more active to clean up. Tasted great when racking to a keg after 2.5 weeks.
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Old 05-19-2010, 10:13 PM   #36
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I finally used mine in some cider. It's so tart it's like green apple. It's good.
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Old 12-11-2016, 04:15 PM   #37
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I thought I would resurrect this thread. Just made a 10 gallon batch of the American Wheat in the HBT database. One batch with 05 and the other with the 06.

The 06 is in a room that's 64 and the 05 is at 60.

I'm looking forward to trying this yeast.

Both are bubbling away nicely less than 24 hours after pitch. (No rehydration)
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Old 12-11-2016, 05:28 PM   #38
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Quote:
Originally Posted by brewprint View Post
I thought I would resurrect this thread. Just made a 10 gallon batch of the American Wheat in the HBT database. One batch with 05 and the other with the 06.

The 06 is in a room that's 64 and the 05 is at 60.

I'm looking forward to trying this yeast.

Both are bubbling away nicely less than 24 hours after pitch. (No rehydration)
There are whispers in hushed corridors that WB-06 makes a better hefe than Wyeast 3068.

 
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