Danstar munich wheat beer yeast?

[moorerm04]

Just brewed up a wheat beer from an extract kit my wife bought me... She is tired of my stouts and porters! So I pitched danstar Munich since that was what came with the kit and had a few questions about it. Is this a violent fermenting yeast? Also is it too or bottom fermenting?

 

[cowgo]

I have some working in a batch of wheat right now at 64 degrees. It started a bit slow, but seems fine now. Didn't need a blow off. Has a nice clean white foamy krausen going on.

 

[moorerm04]

Ok thanks..... It ha started off slower than I thought it would.... This morning when I got up it was starting to produce a thin layer of krausen, and a small amount of airlock activity. That was 12 hours after pitching.... It is siting right at 64 degrees so I am expecting it to be rocking hard get home tonight.

 

[smalliewader]

The few times I've used it, it's a slow starter....18-24+ hours to get rolling good. Never needed a blow off, but that's not to say you won't.

 

[jgarretson]

Why are you fermenting at 64 degrees? Hefe's do good up or above 70.