Danstar Munich Classic or Danstar Munich

[Hawaii_Dean]

One more vote of confidence here for the Lallemand Danstar Munich Classic strain. 10 gallons 40% wheat grain bill, IBU 22 Hallertau Mittlefruh, 1.049-1.009 at 67degrees with 2 packets yeast not rehydrated. Finished in 3 days! Raise to 72 for 3 days for diacetyl rest then cold crash a couple days to "clear". Kegged and drinking in 10 total days. Beer is so good and ready to drink quick. Crisp, tart, and Belgiany like Weihenstephan but in my opinion more subdued clove and more complex and pleasant fruit esters with a wonderful lingering flavor drawing you back to the tap handle.

 

[thehaze]

Yep. It's one of the better dry yeast out there. I'm glad I've discovered it.

 

[ebbelwoi]

I've tried Safale WB-06, Danstar Munich, and Danstar Munich Classic. Of the three, the Munich Classic is definitely the best for hefeweizen.

 

[Miraculix]

I tried the wb06, had it flying around... Definitely not impressed. I will use the danstar Munich classic instead next time.

 

[thehaze]

WB-06 is said to be closer to the Duvel yeast family, being diastaticus. It's very tart - very low post-fermentation pH -, clovey, with no real distinct banana or fruit. It's not bad, but a Hefeweizen will not make, but probably OK for a Wheat Ale. Used in combination with S-04 and T-58 as per the Treehouse yeast thread.

Never tried the normal Munich dry yeast, but I think it's also a diastaticus yeast, or at least alleged to be. Munich Classic is definitely a Hefe yeast, and being dry, makes it one of the best and most expressive dry yeast available on the market.

 

[Miraculix]

WB-06 is said to be closer to the Duvel yeast family, being diastaticus. It's very tart - very low post-fermentation pH -, clovey, with no real distinct banana or fruit. It's not bad, but a Hefeweizen will not make, but probably OK for a Wheat Ale. Used in combination with S-04 and T-58 as per the Treehouse yeast thread.

Never tried the normal Munich dry yeast, but I think it's also a diastaticus yeast, or at least alleged to be. Munich Classic is definitely a Hefe yeast, and being dry, makes it one of the best and most expressive dry yeast available on the market.

Ha! I thought that it's more Belgian than German when tasting it. Good to know that this is backed up

 

[Saunassa]

My hefeweisen turned out great. Buddy asked if I really brewed it. The Munich Classic will be my go to for the style

 

[SteveH aka shetc]

I used the Classic as recommended by a German member of HBT. Hefe was great and disappeared quickly.

 

[dmtaylor]

I wish I had read this thread before wasting a batch with WB-06. Not impressed at all with WB-06. It tasted neither Belgian nor "German", just TAAAAAAAART. Next time I'll try Munich Classic, if I can find it. I haven't seen it around here.

 

[Miraculix]

I wish I had read this thread before wasting a batch with WB-06. Not impressed at all with WB-06. It tasted neither Belgian nor "German", just TAAAAAAAART. Next time I'll try Munich Classic, if I can find it. I haven't seen it around here.

Ok, didn't recognize that as my batch was an accidental sour mash anyway. I left the mash going over night which a lot of bacteria apparently greatly appreciated.

 

[dmtaylor]

Ok, didn't recognize that as my batch was an accidental sour mash anyway. I left the mash going over night which a lot of bacteria apparently greatly appreciated.

WB-06 adds plenty of tartness all by itself.

 

[TasunkaWitko]

Ok, didn't recognize that as my batch was an accidental sour mash anyway. I left the mash going over night which a lot of bacteria apparently greatly appreciated.

Berliner Weisse!

 

[Miraculix]

Berliner Weisse!

It was going into the direction but not sour enough for it. More a weird Belgian witt/Berliner Weisse crossover.