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Old 04-29-2006, 01:24 PM   #1
Mar 2006
Scranton PA
Posts: 184

I know that wheats get there flavor from primarily the yeast strain, but If I had to brew something this week end and none of my local shops had a hefe strain - could I A)
substitute something to get an even close and desireable taste or B) buy a Hacker Pschorr and cultivate the yeast in the bottom in time to brew on Sunday afternoon? H E L P
MUST brew on Sunday!!!
Primary #1 too
Primary #2 busy
Secondary #1 with
Secondary#2 school
Secondary#3 to brew
Bottled and fine: Belgian spiced wheat
Bass Ale in the keg

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Old 04-29-2006, 01:32 PM   #2
Baron von BeeGee
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Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts

Maybe a Belgian yeast? I'm not really sure about that one. The yeast really is where it's at for a hefeweizen. You might be able to cultivate yeast in time...I would think you could, but I don't have much experience there (and mostly failures).

You could also do an American wheat with 1056, but it's not really the same beer as what you're trying to brew.

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Old 04-29-2006, 04:11 PM   #3
Nov 2005
I'm gone!
Posts: 666
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It possible that the yeast in the bottle is a) mostly a lager strain for quick carbonation 2) long dead from pasteurisation

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