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Well it's been 10 days, so I've taken a hydro sample and it's stabilised at 1.007, pretty much right where I wanted it. Now begins the 3 week lagering and clearing phase at -1C, then I'll tackle carbonation. So far, so good! Apologies for the poor quality of the photo

WB-06 is actually a highly attenuative yeast, so no issues there I hope. I have no idea what sort of esters and phenols it will throw out in a higher grav beer using the Duvel fermentation schedule, so wait and see I suppose. Its tartness does seem to match up with the Duvel strain, so that's...

Well if this beer sucks I might try something like that

OG was 1.070, I'll edit the original post sometime with more details. Grav sample is down to 1.009 now and still working, so no matter what happens from here I'll have something drinkable.

Yep, 1.016. In the hours since that photo was taken it's come down 2-3 grav points so it's still very much working. The only thing I'm really worried about is the stated alcohol tolerance of the yeast, but who knows how accurate Fermentis's stats are?

It's been 5 days in primary and the temp is up to 27C (80F), so I've taken a hydro sample. It's certainly slowed down a lot, although there's clearly activity going on. Ideally I'd like it to chew through another 10 gravity points, hopefully the yeast is up to the task! Fermentis lists its...

Yes, at a very high fermentation temperature (35-38C, 95-100F)

It seems no one's bothered to try it, but the yeast was so cheap I couldn't resist giving it a go.

I watched your video review on yt, it's actually partly what inspired me to try this. Wyeast 1388 is described as having "a well attenuated dry, tart finish" according to their website, so perhaps there's hope for wb06.

So according to all conventional wisdom, this yeast is a close relative of Wyeast 1388/WLP-570 (the Duvel yeast strain), yet Fermentis advertises it as a Hefeweizen strain. One thing's for sure, it certainly garners its fair share of divided opinions. Detractors site its high attenuation...

Well this was a surprise! Most importantly, this beer has no discernable fusels. I'm pretty sensitive to them, and this is as clean, in that regard, as you could get. It has a slightly peppery aroma, but is otherwise quite clean on the nose. The flavour is lightly bready and very clean, with a...

I'll sip it warily! I really only curious because brewers have reported fermenting close to 30C/85F with no ill affects, so it makes me wonder if it's a bit like Voss and can be pushed to extremities without producing fusels.

Fermentation completed within a week and the beer is now bottled and carbonating. Will taste test in a couple of weeks.

Hi All, Many brewers have reported success with this yeast at high temps, but as far as I can tell, no one has tried it in the more extreme temperature range. I thought I'd give it a go at kviek-like Temps, 35C plus (95F) to see if it can produce a drinkable beer! The beer is a grapefruit sour...