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Old 03-23-2010, 01:56 PM   #1
Feb 2010
Posts: 27

Hi Everyone - I'm looking for opinions on using dry wheat yeast for a hefeweizen. I searched through some old posts and the conclusion that I came to was that they work well for American style wheat beers, but none will really give you a banana and clove flavor, which is what I'm looking for. Normally I wouldn't bother with another post, but the threads were kind of old, so I was just wondering if anything had changed since 2008 or so and if anyone was having any luck with one or more of these. Thanks!

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Old 03-23-2010, 02:47 PM   #2
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts

To my knowledge, nothing has changed. If you want the hefe classic bananna and clove use liquid yeast and make a starter.

There is the ferments T-58 has a spicy / peppery flavor that could make a nice wheat beer but It's not true to style hefeweisse.

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Old 03-23-2010, 03:17 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

Danstar's Munich Wheat Beer Yeast

Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
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Old 03-23-2010, 03:23 PM   #4
android's Avatar
Jan 2009
Ames, Iowa
Posts: 3,062
Liked 44 Times on 35 Posts

i had a really subpar experience with danstar munich dry... just my opinion, but go for liquid if you really want a good hefe.
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