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Old 04-04-2010, 06:41 PM   #1
BrewDoc627
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Feb 2010
Oklahoma
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I'm going to be working up an American Wheat recipe soon--is there a good dry wheat yeast out there? What's the favorite liquid variety out there?

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Old 04-04-2010, 06:57 PM   #2
apparatus
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I use White Labs WLP 320 and am very pleased with it.


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Old 04-05-2010, 12:35 AM   #3
JVD
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Jan 2010
Irons,Michigan
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Most American Wheats just use your basic Ale Yeast! Nottingham,US-05,S-04.Would all make a nice tasting American Wheat if you are using dry yeast.

 
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Old 04-05-2010, 12:37 AM   #4
wyzazz
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Atwater, OH
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Quote:
Originally Posted by JVD View Post
Most American Wheats just use your basic Ale Yeast! Nottingham,US-05,S-04.Would all make a nice tasting American Wheat if you are using dry yeast.
+1 - and ferment it pretty warm if you want some esters.
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Old 04-05-2010, 07:17 PM   #5
jlpred55
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Aug 2008
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I love WY1010 in my american wheats, it really leaves a clean profile with just a slight bit of tart fruityness in the backend. That said Notty and US-05 will work as well, but IMO they don't quite measure up.
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Old 04-05-2010, 08:10 PM   #6
muthafuggle
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Jan 2010
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If you're looking for a real American Wheat (no banana, no bubblegum, dry) I really love the one I just did with WYEAST 1010. SWMBO is still raving.
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Old 04-05-2010, 08:12 PM   #7
TheMan
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May 2009
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I would use WLP 001 - Cali Ale yeast or any of the standard dry. I used the cali yeast in my last American Wheat and I am very pleased with it.

 
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Old 04-06-2010, 02:59 AM   #8
Malticulous
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Aug 2008
St. George Utah
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K-97 is perfect. Clean and with low flocculation.
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Old 04-06-2010, 03:20 AM   #9
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I like WLP029 German Kolsch yeast in american wheats. Comes out very nice.

 
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Old 04-06-2010, 05:30 AM   #10
mew
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Nov 2006
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There's a flavor in the American Wheat style that comes from the yeast. It's hard to describe, but you know it when you taste it. In my opinion, S-05 or Nottingham would not produce that flavor and the beer would be boring. I brewed an American Wheat a week ago using Wyeast 1010 and the hydrometer sample from yesterday tasted almost spot on. It was a little strong on the esters, but it was only 6 days old, warm, and full of yeast, so I expect it to go from good to great over the next few weeks.



 
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