Best Dried Yeast for a Hefe?

[Bassman2003]

Thanks. I will have to experiment with this approach.

 

[thehaze]

I just wanted to give some feedback on my two brews using Munich Classic. The beers were estery enough, with a bit more banana due to my fermentation temperature.

I have however noticed that the beers tend to clear out pretty nicely in the bottle. If I were to pour only 90% of the beer, the beer would come out alomost clear, like a Kristall hefe, which looks very nice and is very tasty. By adding the last 10%, the beer would turn hazy, like a hefe should be.

My thoughts are that this yeast can be used to make a Kristall hefe without too much effort, seeing that both recipes used 50% Weyermann Wheat malt.

Cheers.

 

[CAvellan]

Note. I've attached a picture of the beer fermenting.

Looks great. A couple of questions:
1) Did you use yeast nutrient?
2) Did you get any tart/bubblegum finish or was it a soft finish?
3) Do you recall what was the pH of your water or wort?

 

[thehaze]

Looks great. A couple of questions:
1) Did you use yeast nutrient?
2) Did you get any tart/bubblegum finish or was it a soft finish?
3) Do you recall what was the pH of your water or wort?

Hi there. Here are the replies to your questions, in the same order:

1. No, I did not use yeast nutrient. I actually underpitched.
2. There was a slight tartness in the taste. The Bubblegum/overripe banana showed itself during fermentation, and especially when it blew up like that.
3. Mash pH water for that particular batch was around 5.2. Defintely too low. I've since adjusted and go for 5.4-5.5.

On December 13, I bottled a Dark Weizenbock using Munich Classic. It fermented at a low temperature. It is now in bottles and I've tried one, at 4 days. Had plenty carbonation, but it was green. It came out at 8.9%, and there is a hint of warming alcohol, but just a hint. It's fruity, a bit toasty and roasty, sweet, a bit of plum/cherry/dark caramel malt thing in there. The phenolics do come through. I'm unsure about the banana. I'll be trying another bottle again soon and check if there are any proeminent esters.

 

[Saunassa]

I just wanted to give some feedback on my two brews using Munich Classic. The beers were estery enough, with a bit more banana due to my fermentation temperature.

I have however noticed that the beers tend to clear out pretty nicely in the bottle. If I were to pour only 90% of the beer, the beer would come out alomost clear, like a Kristall hefe, which looks very nice and is very tasty. By adding the last 10%, the beer would turn hazy, like a hefe should be.

My thoughts are that this yeast can be used to make a Kristall hefe without too much effort, seeing that both recipes used 50% Weyermann Wheat malt.

Cheers.

Two people I share mine with one swirls it up which I think gives it more of a pillowy/softness to it and the other prefers it like a kristalweisen.

 

[thehaze]

Dark Weizenbock - 11 days in the bottle:

 

[thehaze]

It came out at 8.9% ABV. I fermented at around 63F/17C for the first 2 days and then ramped the temperature to 68F/20C for the remaining of fermentation. I bottled it at 13 days.

Aroma: there's clear notes of dark fruit, cherry-cherry stone, not neccessarily banana, but an overall overripe fruitiness and a hint of alcohol. But just a hint.
Flavour: sweet, malty, dark fruity, again the cherry-cherry stew kinda of flavour is there, there are minor phenols, but not banana. A a slight alcohol warnth, not unpleansent though. Overall, it's good. I've never made a Weizenbock before. It will probably be better after 1 month.

I will say that Munich Classic does seem to perform better in lighter styles, but then again, my fermentation temperature was low ( due to conditions I couldn't mitigate ), so maybe when fermented warm, it would be more proeminent.