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Hi Chris, I'm from Germany and also pretty active in the german forums. Take the Munich Classic Ale yeast. It is often referred to as the dried version of WY3068 and it makes the most authentic Hefeweizen. imho WB06 and Munich Wheat do NOT make good Hefeweizens. This also is the common...

Hey! How did this turn out??

Yeah. I've also heard and read about what you're telling me. I honestly don't know how there can be such a discrepancy between experiences. I've always had the same (awesome) experiences with the K-97. Nice aroma and no haze. I use Irish Moss at 15 mins and ferment my K-97 beers at 64-68F for...

Sounds great, thank you for your insights!

I've been using the K-97 for a while now. Preferably in German Alt and Blonde Ales. In my opinion it's the perfect yeast for either style. As far as haziness goes I let my batches sit in primary/secondary for about 3 weeks before bottling them and after a week at room temperature (bottle...

Do you have more insights on Enigma? Is it red berries or is it tropical like Galaxy (What about Vic Secret compared to Enigma and Galaxy?)?

Hey, it's pretty commonly known on the big german forum. Couldn't find the thread right now. But you can find it there. It's the Doemens #479 strain, which is identical to the WY3068 strain. Also there's this article (pretty big german brewing magazine - maybe even small "german byo") which...

Use the Munich Classic. It's the go-to Hefeweizen strain. It's the Weihenstephan W68 (Wyeast 3068). As far as I know it's the only way to get this strain as a dry-yeast.

Great Thread. Did anybody by chance do something similar recently?

Did anybody brew with Enigma yet? Any reviews?

Hey, Im in Germany and Im also fermenting a belgian ale. 70% Pilsner malt 15% wheat malt 10% wiener malt 5% caramel malt 1.056OG cooked the hops for 60mins 12g huell melon 60min 12g perle 40min 20g huell melon 5 min yeast: gozdawa belgian fruit and spicy yeast Ill let you know how it turned...