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Old 01-05-2011, 06:12 AM   #1
no_borders
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Apr 2010
NH
Posts: 120



i searched and didnt find much about this strain. i just brewed a dunkelweizen with wlp320 and 3 days into fermentation im very happy with the results i got. i pitched a good healthy starter and primary fermentation went really fast. ive fermented at 62F for 4 days now and there is a nice banana flavor but its very subtle, not too much clove or spice. the yeast character is alot less than most german examples, but i prefer it that way



 
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Old 01-05-2011, 11:51 AM   #2
EricCSU
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Jun 2008
Austin, TX
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That is what I have read about the yeast as well. Similiar to 300, but more subdued. Hefe Light, if you will.

Eric


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Old 01-05-2011, 12:41 PM   #3
bmbigda
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Oct 2009
Pembroke, MA
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i brewed a hefe with this strain and fermented at 66. the banana and clove flavors were still quite subdued compared to 300. Although it needed a couple weeks for the sulfur to go away.

I'm wondering if going lower (like your 62), will eliminate the sulfur all together. I tend to brew this style when I'm in need of a keg fast.

My macro beer drinking friends and family have really taking a liking to this beer, but I have to say it is very bland and boring.

 
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Old 01-05-2011, 05:49 PM   #4
no_borders
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Apr 2010
NH
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i never got any sulfur, when i used 320 before i got a real acidic, almost vinegar flavor, but now fermenting colder i haven had any issues. the beers i do with 320 never do well in competition due to lack of esters and phenols, so we usually brew this beer just to drink

 
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Old 01-05-2011, 06:59 PM   #5
remilard
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Nov 2008
Kansas City
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It is an alt strain. Widmer got it from Zum Uerige. If you are getting any banana or clove you are doing something odd. Widmer's wheat beer does not have those flavors.

 
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Old 01-06-2011, 05:21 AM   #6
no_borders
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Apr 2010
NH
Posts: 120


From the white labs web site:


"this yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer."

i had a real vigorous ferment so im thinkin all my sulfur got exhausted through the blow off. and the banana flavor is deffinetly very subtle, and i dont really detect much clove. after fermenting at 62F for 5 days i got the results i expected from the description on the white labs sight.



 
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