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Old 03-17-2012, 10:14 AM   #1
VAShooter
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Feb 2011
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My goal is to brew a Heffe ....7# German Wheat & 4# German Pils.

My LHBS was out of Wyeast 3068 so I picked up 3333. Now I am concerned that I wont really be making a heffe and get that bananna / clove flavors.

There is another lhbs that sells white labs only so I can head out and see what their inventory is like but just curious how the 3333 would alter the brew from 3068.

Any insight on this?
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Old 03-17-2012, 11:30 AM   #2
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If you feel like making the drive, call thebrewshop.biz in fredericksburg. They have a good inventory of white labs yeast.
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Old 03-17-2012, 12:57 PM   #3
bethebrew
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Quote:
Originally Posted by VAShooter View Post
My goal is to brew a Heffe ....7# German Wheat & 4# German Pils.

My LHBS was out of Wyeast 3068 so I picked up 3333. Now I am concerned that I wont really be making a heffe and get that bananna / clove flavors.

There is another lhbs that sells white labs only so I can head out and see what their inventory is like but just curious how the 3333 would alter the brew from 3068.

Any insight on this?
I always use the 3068 and never the 3333. A little research on the 3333 is that it is a slow yeast that makes a non banana/clove sour sulfury wheat beer and then flocs out well which is completely out of character. Other than that it is a great yeast.

SO, if you don't want to drive maybe use it anyway, underpitch and ferment it warm and see what gives on the flavor. maybe 68 f ferment. Those are ideas to maximize more the banana. Clove is produced more at lower ferment temps...

 
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Old 03-17-2012, 02:09 PM   #4
beergolf
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This site shows the comparisons between Wyeast and White Labs yeasts.

http://www.mrmalty.com/yeast.htm

 
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Old 03-17-2012, 06:03 PM   #5
VAShooter
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Feb 2011
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Thanks for the help. My other lhbs had white labs wlp 300 so I made the trip over there. Now I guess I need a recipe for the 3333 yeast! I love this game.....
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Old 03-17-2012, 06:43 PM   #6
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The 300 is my Fav wheat yeast. Make sure you have adequate head space in your fermenter. That strain is notorious for going balls out

 
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Old 03-17-2012, 07:11 PM   #7
bethebrew
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Quote:
Originally Posted by VAShooter View Post
Thanks for the help. My other lhbs had white labs wlp 300 so I made the trip over there. Now I guess I need a recipe for the 3333 yeast! I love this game.....
All Grain 5 gallon Honey Raspberry Wheat

5 lbs pils
3 lbs wheat

1 lb honey in secondary - mix in 2 cups water heat to 150 F add 5 lbs frozen raspberries reheat to 150 F cool to 70 add to batch ferment 2-3 weeks

 
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Old 03-17-2012, 07:49 PM   #8
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I've used 3068 and 3638, but never 3333. If you up the temp and underpitch, bottle (not keg) and swirl the last 1/3 of the bottle to kick up the yeast (which as far as I'm concerned you should be doing for a hefe anyway), I could see it working in a hefe. But based on the description from Wyeast, I'd probably go for a weizenbock, or a rye beer, or just set out from the start to make a kristallweizen. If the esters are muted it might work well in a more American style wheat beer.
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