Best Dried Yeast for a Hefe?

[bleme]

Fermented between 22 and 23C/71-74F. Very agressive ferment. I use Speidel fermenters ( 30 l ) and it blew through the oversized airtlock. Crazy, crazy yeast! My house smelled like I imagine a German brewery smells like.
Note. I've attached a picture of the beer fermenting. https://imgur.com/a/6ARF3ZB

That kind of blow-off with nearly 2 gallons of headspace is pretty impressive!

 

[Smellyglove]

It's not a big surprise if the ferm-temp was also the temp at the start.

 

[mabrungard]

71F to 74F is high compared to the 62F I target with 3068 yeast. I’m curious if that temperature elevation overemphasized the banana notes? Has anyone used the Munich Classic with a lesser ferment temp? Does it even out the clove and banana?

 

[Smellyglove]

71F to 74F is high compared to the 62F I target with 3068 yeast. I’m curious if that temperature elevation overemphasized the banana notes? Has anyone used the Munich Classic with a lesser ferment temp? Does it even out the clove and banana?

It depends on the pitchrate aswell. you get more esters with higher temp, and lower pitchrate. I've been doing some hefe's (but with fresh yeast though), and my impression is that the phenols are not much affected by pitch or temperature, but they can be masked/unmasked by the esters.

 

[thehaze]

The starting temperature was 66F/19F which I kept for 24 hours. It bubbled like a few times every second. Never experienced that with the Speidel airlocks. Then, after 24 hours, it was even more aggresive, at which point it just blew through the airlock and kept like that for half a day. Eventually, I took the airlock out, cleaned it well and sanitized and popped it back in the fermenter mouth. It almost completely stopped after 60 hours.

Apparent attenuation puts it at 77%, which should mean the beer would be dry or lacking in mouthfeel and body, but it's not, in spite of the low mash temp.

It's estery, phenolic and yeasty, but also fruity for a Hefe. I will use it again this summer, as I like Hefes and this turned out better than expected. I believe the Golden Promise malt ( which I've used for other batches, as well as for smah recipes ) plays a good role in the mouthfeel perception I get from this Hefe. My latest 6.4% IPA with 100% Golden Promise and only Citra and Amarillo, mashed at 149F does not feel overly dry, nor lacking in body and mouthfeel. ( might also be the high hopping rate, but still )

 

[thehaze]

This is a picture of the beer poured in a glass: https://imgur.com/a/Kx9to5O

It's a bit lighter than it appears in the glass, but I love it. Chuggable and fresh. Cheers!

Again, I would like to thank Martin Brungard for making available such a delightful, useful and easy to work with, water spreadsheet and knowledge, which I have used for my last 15 batches and all turned out very, very well. I know there are many variables and factors that play in when trying to " nail " a specific water profile, but the Bru'nWater spreadsheet makes everything easier.

This is not an endorsment or anything else, but my own, honest, humble appreciation.

Brew on!

 

[thehaze]

It's not a big surprise if the ferm-temp was also the temp at the start.

The start temp in the first 24 hours was 66F/19C, as I wanted the yeast to not go overly crazy from the start. But day 2 it went beserk, as I moved the fermenter to a warmer spot. Granted, the temperature was also higher, but I do like banana in my hefe, so I thought it will be OK. It's not overly banana-ish. It is said this is the dry equivalent of the Weihenstephaner strain. But what I taste, it is a well balanced mix of esters and phenols. Probably a bit lighter on both, but the fruitiness and mouthfeel, make this a very enjoyable beer. I wanted it to have a bit more alcohol, but due to a poor crush of my Wheat malt, that did not happen.

Regardless, Danstar Munich Classic yeast feels like one of those very good dry yeast, which should be experimented with at least a few times.

I am thinking of brewing a Dampfbier with it. I think it will turn out great, and will appeal to many beer drinkers.

 

[thehaze]

13 days from the bottling and the beer is pretty great. Aroma is sweet yeasty, with an even balance of banana and clove, subtle winey, peppery/spicy and floral notes. Great taste ---> banana, clove, yeast presence, a hint of sour wheat. I had some people taste it and they said it wasn't as sour/tart* as other hefe beers, and some said it ressembled a sort of a spritzy wine/champagne like. It's got enough sweetness, mouthfeel to make it very palatable.

I can also add, that my beer is very estery. When you put your nose to it, you do smell lots of different aromas, which makes me want to use this again and I will the whole summer.

This is one very good, dry yeast!

 

[homebrewer_99]

p.s. anyone have a Maisel's Weisse clone?

Never had their clone, but I used to eat lunch at the Maisel Keller in Bamberg 1-2 times a week for 5 years. I particularly liked their Bamberger Weisse. I've also been to Maisel's in Bayreuth.

 

[Lefou]

I was one of those insufferable peasants who actually liked the house beer at CharlyBrau during my visits to Augsburg, so never mind me.

 

[Bassman2003]

Never had their clone, but I used to eat lunch at the Maisel Keller in Bamberg 1-2 times a week for 5 years. I particularly liked their Bamberger Weisse. I've also been to Maisel's in Bayreuth.

All around awesome as Maisel's Weisse is a great one. Thick and chewy with lots of banana. I think TGFB is looking for a recipe clone though.

 

[Bassman2003]

A follow up after reading the above link about Brewing Bavarian Weissbier:

The article talks about a lot of great things including increasing banana flavors. It mentions the Maltase process by Herrmann. You need to read the article but this text has me wondering:

"Home brewers can significantly simplify the maltase process by mashing in at 45°C adding about one third of the extract or 20% of the grain bill in the form of readily available malt extract."

Anybody tried this workaround? I read about some people doing the real mash program but adding 20% DME and doing a normal step mash seems a lot easier.

 

[Saunassa]

Currently have an extract hefeweisen using Munich classic fermenting in a basement closet. Temp is 66-67 in there and I am using half inch tubing through a bung for blow off. Sounds like that old Disney Flubber movie with all the bubbling in the bucket.

 

[Saunassa]

Happy to report it still has the krausen on top even if it has slowed down and now has a has four or five second between bubbles, can still see the yeast or is it their fart bubbles still moving. Much different then US-05 pale ale which lasted a few days then again that was fermented at 72 degrees.

 

[thehaze]

I am now fermenting a new Hefe using Danstar Munich Classic. 50% Crisp Wheat + 50% Crisp Best malts. 15 gr Mandarina Bavaria and 1 sachet of yeast. OG was 1.049 and this was brewed 2 days ago, on June 21 and fermentation started a few hours after pitching the yeast. Yesterday, my oversized airlock with 2 gal headspace inside the fermenter, was again blown up by the fermentation. This time, I mashed at 68C/155F, as opposed to only 65C/149F last time, just trying to get a bit more body in there.

This yeast is a monster and judging by the way it ferments, 1 sachet would be enough for anything up to 1.060. Easily!

I will post back with tasting notes, once finished and carbonated. But for me, this is one dry yeast to use again, simply just for the "mess" and aromas.

Cheers!

 

[Saunassa]

Active fermentation stopped and I installed my airlock yesterday. Krausen has fallen but I still see things moving around. Bubbles are far between. Glad I used the 1/2 in line directly through the stopper for the four days of really active fermentation or my airlock would have blown. Put my head in the bucket when active (sounds strange) and I could smell the banana and maybe a little spiciness. Will take gravity reading tomorrow to see what's up. Maybe a taste too!

 

[Bassman2003]

Always happy to hear when folks have good results with dry yeast. I do not use it much but it is so much more convenient. If it could level up with liquid yeast things would be better for the homebrewing world.

 

[Saunassa]

Since I live over 100 miles from the closest lhbs having dry yeast on hand is my best choice when weather is hot or below zero.

 

[universalfrost]

munich classic has shown to be identical to wlp300 ...

my vote is munich classic....

many years living in germany sampling their heffe and many years brewing it (im headed back to frankfurt area next week in fact).. so my idea of german heffe is spot on to their style..

 

[mulletmaster]

I have a Paulaner clone going now with Munich Classic, i am hoping for more German character than my last hef.

 

[Saunassa]

Just bottled up my Hefeweisen which I used the Munich Classic versus the provided WB-06. Drank

a couple sample glasses from the hygrometer cylinder. Very nice balance of banana to clove. Neither is overwhelming. Will be interesting after it conditions for a week or two to see how the flavors develop.

 

[dbals]

I did a Weizenbock with Munich Classic, my notes and link to my blog with tilt (fermentor) info and a link to my current tilt page with recipe and such

"I like this beer a lot. banana aroma, medium body, low bitterness and super easy drinking with reasonable ABV. This is a beer one could drink all night! Pretty easy brewday, started ~8:30pm with strike water. Finished about 1:30am with the cleanup. Fermented hard and fast 64-66 degrees and it raced up to 75 as it was finising. Used 2 110V elements, with low boil-off. The wort tasted very good- collected ~6gal. This is a really good and easy drinking beer! This is a keeper. I have received very positive reviews on this beer, most included "I can drink this all night"! "




https://blindmonkbrewing.blogspot.com/

https://goo.gl/JCF1pl


Dan B

 

[thehaze]

I brewed yet another Hefe with Munich Classic and now tasting it. This time I used 50% English Wheat + 50% English Pale Malt. 4.9% ABV, mashed at 68C/154F and it is " rounder " than the first attempt. Next time, I will up the temp. to 69C/156-157F and use a bit more wheat ( around 65% ) and add a bit of Weyermann Abbey malt ( sort of a low diastatic specialty malt, which lends a more " malty " presence to the beer ).

Tasting notes for the present reiteration are: pleasent tart, good wheatty notes, with a rounder malt profile, better mouthfeel, great balance between banana and clove, although, there are subtle fruity notes as well. Even if the 1st one was " drier ", I still liked it a lot. It seems this dry yeast makes good, balanced hefes. Next time, I will use a bit of sucrose, as it seems to help the banana esters. / something I read once.

I will also brew a Weizenbock with Munich Classic, with additions of lactose, vanilla beans, mango, peaches and apricots, just for kicks. Hopefully around 7-7.5% ABV. I'm really looking forward for this.

 

[Smellyglove]

A follow up after reading the above link about Brewing Bavarian Weissbier:

The article talks about a lot of great things including increasing banana flavors. It mentions the Maltase process by Herrmann. You need to read the article but this text has me wondering:

"Home brewers can significantly simplify the maltase process by mashing in at 45°C adding about one third of the extract or 20% of the grain bill in the form of readily available malt extract."

Anybody tried this workaround? I read about some people doing the real mash program but adding 20% DME and doing a normal step mash seems a lot easier.

I do this when I feel like it, about 50% of the hefes I make, maybe more. It works, but it's simpler to add glucose directly to the wort, although it's not as fun

 

[Saunassa]

Took one for the team and just drank a beer 1 week in the bottle. Slightly tart, notes of banana and clove, neither over powering. Really like it, hopefully another week and will be slightly more carbed. Munich Classic, will use again. Btw, next time will do biab vs extract.

 

[TasunkaWitko]

Looks great to me!

 

[Bassman2003]

I do this when I feel like it, about 50% of the hefes I make, maybe more. It works, but it's simpler to add glucose directly to the wort, although it's not as fun

Thanks. So when do you add the glucose? Isn't glucose just sugar which seems like a non-German thing to do!

 

[Miraculix]

Thanks. So when do you add the glucose? Isn't glucose just sugar which seems like a non-German thing to do!

Theoretically yes, but in this case it enhances the production of some esthers which then will give you more of the typical Hefe flavour associated with the style. We Germans do utilize a workaround to get more glucose in the wort, but if you are not completely obsesed with this stupid Reinheitsgebot, then I would suggest to simplify the process by adding glucose directly.

I once read a brilliant article about Hefe with basically all up to date informations we have... let me look if I can find it.....

I think it was this one:
https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Edit:
@Northern_Brewer
Do you think this glucose esther production enhancement thing described in the article could be also aplicable to english yeasts and their esther production? Little english flavour boost by adding glucose?

 

[Bassman2003]

Yes thanks. That was the article I quoted in my post above. It mentions malt extract. What form is the glucose you are speaking of? Corn sugar?

 

[Smellyglove]

You can use corn sugar as it's glucose.

You get more esters from simpler sugars, from all yeasts, afaik.

I haven't tried using pure glucose. I use my own take on a hermann-verfahren mash, and it gets extremely estery when using speise at least. The big ester bomb comes from refermentation in the bottle, speise and time is key.