Originally Posted by 67coupe390
A starter is a good idea. Will 3068 be good for a honeyweiss?
German Hefeweissen, Crystal weisse, Dunkel weisse, Weisenbock
Commercial examples may include:
Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider Weisse
A classic German wheat beer yeast that is used by more German brewers than any other strain in the production of wheat beer. Its properties are dominated by banana ester production, phenols and clove-like characteristics. An extremely attenuative yeast, it produces a tart thirst quenching finish. It is also an extremely low floccing yeast that remains in suspension readily with proteinacous wheat malt. This yeast is sometimes used in conjunction with lager yeast and krausened to finish the beer and to improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes, is desirable for best presentation. Since this is a true top cropping yeast, it requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration, and may prove too difficult for Pad filtration only. Flocculation - low; apparent attenuation 73-77%. (64-75 F, 18-24 C)
I guess it would depend on what your honey weiss base is and just what kind of flavors you want from the yeast... Personally I think honey flavor would go great with this yeast... My failed mash weizenbock tasted really banana=y then about 2 weeks later it all blended great...
What's your Honey Weiss recipe?