Best yeast for Traditional Hefeweizen? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Best yeast for Traditional Hefeweizen?

View Poll Results: What is the best yeast for a Traditional German Hefeweizen?
Danstar Munich (dry) 0 0%
Safbrew WB-06 (dry) 3 6.98%
White Labs WLP300 10 23.26%
White Labs WLP320 1 2.33%
White Labs WLP380 1 2.33%
Wyeast 3056 2 4.65%
Wyeast 3068 22 51.16%
Wyeast 3638 0 0%
Other 4 9.30%
Voters: 43. You may not vote on this poll

Reply
 
Thread Tools
Old 05-04-2012, 04:34 AM   #1
dmoore714
Recipes 
 
Jan 2012
Americus, GA
Posts: 125
Liked 8 Times on 7 Posts



I did a search for hefe yeast and didn't find anything specific enough to answer my question. Figured a poll would be my best bet.

I'm looking to brew a traditional hefeweizen with all the phenols, banana, clove, bubblegum and/or vanilla flavors you would expect. I've read here, and heard from others that using the right yeast will play a big part in that. I know the companies who make the stuff provide descriptions, and the retail sites add their own notes to let you know what to expect. But I want to know which strain you all prefer? What have you had the best results with in brewing a traditional Bavarian Hefe?

Please feel free to comment after you vote, if you have additional advice on fermentation temps or amounts of time in primary/secondary.

 
Reply With Quote
Old 05-04-2012, 04:44 AM   #2
step
 
step's Avatar
Recipes 
 
Dec 2009
Hood River, Oregon
Posts: 428
Liked 18 Times on 16 Posts


The best hefe I have made was a simple 50/50 pils/wheat with Hallertau hops at around 22 IBU's if I remember correctly. For yeast I used Wyeast 3068 and over pitched and fermented low. This meant about 18 million cells per mL (3 smack packs for 5 gals) and fermentation around 62 degrees. This was an effort to reduce banana characteristics though. I think the biggest influence in this strain for clove vs. banana is the initial pitch rate. A high pitch rate will reduce banana esters while a low pitch rate (stressed yeast) will produce more banana esters. Certainly temperature plays a role as higher temps will further accentuate the banana, but the initial pitch rate is critical. For a balance of both worlds I personally would pitch about 12 million cells per mL and ferment around 67 and as things die down ramp up to 72ish.

 
Reply With Quote
Old 05-04-2012, 04:44 AM   #3
mewithstewpid
Recipes 
 
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts


300/3068 hands down

 
Reply With Quote
Old 05-04-2012, 04:46 AM   #4
BigRob
Recipes 
 
Jan 2011
Toronto, Ontario
Posts: 704
Liked 35 Times on 27 Posts


Best Hefe I've made used yeast harvested from Schneider Weiss bottles.

 
Reply With Quote
Old 05-04-2012, 04:57 AM   #5
mcbethenstein
 
mcbethenstein's Avatar
Recipes 
 
Mar 2011
Waukesha, WI
Posts: 718
Liked 51 Times on 38 Posts


I started a thread about this very topic. There are a few good responses so far... http://www.homebrewtalk.com/f163/def...esults-317195/
The experiment I'm doing is in the tasting phase. After I post this I will post my tasting notes in the other thread. so far what you describe would be best achieved by WLP300/ wyeast 3068, but you might like the kellerweis yeast. The only thing is you must culture it from a 6 pack.

 
Reply With Quote
Old 05-04-2012, 11:27 PM   #6
dmoore714
Recipes 
 
Jan 2012
Americus, GA
Posts: 125
Liked 8 Times on 7 Posts


I was planning to do a Hefe soon using the Wyeast Bavarian Wheat (3638). It looks like the Weihenstephan Wheat (3068) is the more popular choice though. I'm sure the 3638 would do the job... but is there any specific reason people choose one over the other?

I'm still very new to brewing. So new that I measure my "pitch rate" by the package of yeast... not by cells per mL. Sounds like I want to do a starter on this one though, or at least pitch multiple packs. I don't mind the banana flavor, but I do want to keep a balance between banana and clove. Don't want to be overpowered by one or the other.

ps - Thanks mcbethenstein. I'll check out your notes as well.

 
Reply With Quote
Old 05-04-2012, 11:55 PM   #7
angrybits
Mountain Medicine Brewery
HBT_LIFETIMESUPPORTER.png
 
angrybits's Avatar
Recipes 
 
Jun 2011
Rutherford County, NC, USA
Posts: 151
Liked 14 Times on 13 Posts


wb-06
__________________
Blog: Mountain Medicine Brewery

 
Reply With Quote
Old 05-05-2012, 12:12 AM   #8
mcbethenstein
 
mcbethenstein's Avatar
Recipes 
 
Mar 2011
Waukesha, WI
Posts: 718
Liked 51 Times on 38 Posts


If they are fresh packs, then aim for 2 packs for a 5 gal batch. This will give you a good balance, then ferment between 62-66 degrees to keep it clean.

 
Reply With Quote
Old 05-05-2012, 12:30 AM   #9
TimTrone
Recipes 
 
Feb 2012
Posts: 605
Liked 7 Times on 7 Posts


Wlp300

 
Reply With Quote
Old 05-05-2012, 01:01 AM   #10
H22W
Recipes 
 
Apr 2012
Posts: 112
Liked 9 Times on 8 Posts


I have been very pleased with 3068

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast recommendation for hefeweizen william_shakes_beer Fermentation & Yeast 8 12-02-2011 05:05 PM
hefeweizen yeast KuntzBrewing Fermentation & Yeast 8 10-23-2011 01:23 PM
Paulaner Hefeweizen Yeast sirk76 Fermentation & Yeast 8 04-21-2011 04:35 AM
Hefeweizen still with the yeast cake on top franknorrispr Fermentation & Yeast 5 03-04-2011 01:03 AM
Hefeweizen # 5 Ale Yeast Mapleroots Fermentation & Yeast 3 09-22-2009 07:11 PM


Forum Jump