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Old 04-29-2006, 01:24 PM   #1
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Default Hefeweizen substitute yeasts?

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!!!

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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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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
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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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