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Old 06-08-2010, 07:44 PM   #1
jonbomb
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May 2010
philadelphia
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Ok so I found a nice hefe recipe in the recipe data base and the yeast it calls for is safbrew wb06. Anyone ever use it if so what flavors do you get from it?

 
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Old 06-08-2010, 08:21 PM   #2
jjones17
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Oct 2009
Nanaimo, BC, Canada
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I have used this yeast. I made a pretty simple hefe recipe, and it turned out one of the best wheat type beers I have ever drank after about 4 weeks in the bottle.

I found that when it was fresh, the yeast put off too many clovey flavors for me to enjoy. Although, I do not really enjoy fresh beers unless they are hoppy as hell.

Munich yeast was the same for me... really good after 4 weeks in the bottle.

 
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Old 06-08-2010, 08:27 PM   #3
mklawz
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Jul 2008
western burb of Chicago
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I would describe it as somewhere in the middle between a bland American Wheat and an overly fruity or overly clovey German Hefeweizen. It's a nice go-between. Hard to classify it as American or German. So if you dont mind not classifying it, it makes a fine wheat beer.

 
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Old 06-08-2010, 08:28 PM   #4
jonbomb
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May 2010
philadelphia
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cool this should work well I have a german hefe I used wlp 300 on that should come out nice then hopefully within the next month I will have this second batch of heffe.

 
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Old 06-16-2010, 02:23 PM   #5
Cpt_Kirks
 
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Sep 2008
Lakeland TN
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WB-06 is usable, but Munich is better.

For a Hefe, you really can't beat a liquid yeast, like Wyeast 3068, 3638 or 3333, or the White Labs equivalents.

The yeast makes the Hefe.


 
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Old 06-17-2010, 10:54 PM   #6
ghpeel
 
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Jan 2009
Gainesville, FL
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The only luck I've had with Wb-06 was in a Weizenbock, and that one took several months to get good. Lots of folks think its pretty bad. To me, its not at all halfway between an American and a German Hefe yeast. It was nothing but a clove bomb for me.
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Old 06-17-2010, 11:10 PM   #7
jmo88
 
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Sep 2008
Seattle
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I've used it once and found it tart. I didn't like it so I didn't go back. Like any phenolic profile expected from yeast like these, temps are going to play an important role. The reviews I've read about this yeast have been pretty bad, but I haven't heard of any experiments using this yeast at different temps to see how it throws banana and clove.
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