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Old 01-16-2009, 11:28 PM   #1
imabulldogg
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Dec 2008
los Alamitos,CA
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Anyone familiar with this yeast? I like 04 and 05, I was wondering how their wheat brew strain worked. Thanks



 
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Old 01-18-2009, 08:29 AM   #2
jmo88
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Sep 2008
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Yup, just bottled a wheat the other day and can only speak from that experience. Aroma has a good balance of banana and clove. The taste is a bit tart though. I'm hoping it'll complement the beer. The tartness is lemonlike and I'd suggest a higher ibu than they typical 10-15 to balance the tartness.


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Old 01-19-2009, 05:46 PM   #3
imabulldogg
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Dec 2008
los Alamitos,CA
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thanks for the response; I will probably just use White Labs instead; I am looking for less bananna-clove, more Pacific NW for my loving and forgiving wife. Thanks again, and please post how it turned out.

 
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Old 01-19-2009, 05:54 PM   #4
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bad. bad, bad, bad. stay away. I used it once on a dunkelweizen, and it just did not taste like any of the awesome DW's I've made with liquid strains.
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Old 01-20-2009, 12:06 AM   #5
Danek
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Quote:
Originally Posted by Evan! View Post
bad. bad, bad, bad. stay away.
+1. I used it once. It was really underwhelming. 04 and 05 are great yeasts, but this one must be the black sheep of the family.
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Old 02-07-2009, 09:41 AM   #6
thataintchicken
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Pitched some of this today. I saw activity just under 1 hour after pitching.
2 hours and the yeast was in full swing.

After my last disappointments with dry yeast, this is a good sign.
The proof will be the taste. I have read that it can be tart... so I played with the hops to try to balance that out.
I have always used Wyeast products for my Dunkelweizens, and this is an experiment for me.

I'll update with results.
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Old 02-07-2009, 12:36 PM   #7
SkylerChaBro
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Dec 2008
, Michigan
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I'm also currently using it in a brew. So far the samples I helped myself to from taking gravity readings show a pretty decent green beer. Still sweet for now with a hint of banana and a ton of malt since I under hopped. I don't think it will turn out bad at all.
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Old 02-07-2009, 01:48 PM   #8
babalu87
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Feb 2008
Middleborough, MA
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Quote:
Originally Posted by Evan! View Post
bad. bad, bad, bad. stay away. I used it once on a dunkelweizen, and it just did not taste like any of the awesome DW's I've made with liquid strains.
It is AWEFUL in a Dunkelweizen, too tart for that style.
Try it in a Hefe

I really like it in my Hefeweizen

I needs to be fermented at 63-65 degrees and I like the results.
Tried it at 60 it was .........MEH

 
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Old 02-11-2009, 07:04 PM   #9
jmo88
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Quote:
Originally Posted by Evan! View Post
bad. bad, bad, bad. stay away. I used it once on a dunkelweizen, and it just did not taste like any of the awesome DW's I've made with liquid strains.
I don't think it's anything that brutal. I actually really enjoy the hefe I made. I used 30IBUs to balance what I thought would be tart. This tartness went away about a month in the bottle. That said, it will have a green-or tart in this case- taste far longer than your typical german hefe. It will not produce a paulaner but it does have a fair amount of banana and clove. If you wait it out, it produces a nice hefe. I could see this not being great for a dunkel though. Mine finished too dry and clove dominant for that.
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Old 03-16-2009, 11:55 AM   #10
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UPDATE:

Wow. The clove really dominates in this brew.
This is not a bad thing however. Paired with the right food, this should shine.
I'm thinking a Smithfield Ham for Easter.

Three ( 3 ) gallon mini keg is in the Kegerator next to SWMBO's Porter.
It is different than any other Dunkel I have ever made. It reminds me of Trader Joe's 2008 Vintage Ale. Maybe I have stumbled upon a secret weapon for Unibroue cloning

But my lesson is learned as far as Yeasties go. Going to stick with the Wyeast I think. There needs to be some banana in there to make it a proper Dunkelweizen.


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