Morrey
Well-Known Member
I have been making Hefes off the same yeast strain (WLP300) for several generations now. My success rate is great and the beers are really quite nice. However, I want to develop a bit more flavor intensity than I am getting now. I have tried 62F, 65F, 68F and 72F and honesty I am struggling to tell the difference. I also tried to pitch low to stress the yeast, but again, my results are so similar I struggle to tell them apart.
I am not looking for banana or clove bombs per se, but maybe to spice up the profile some with a different yeast that throws more esters and phenolic notes...maybe even attenuating a bit less to leave me a hint of sweetness.
Am I asking for too much or is there a yeast out there Hefe specialists can suggest for my next brew? Thanks!
I am not looking for banana or clove bombs per se, but maybe to spice up the profile some with a different yeast that throws more esters and phenolic notes...maybe even attenuating a bit less to leave me a hint of sweetness.
Am I asking for too much or is there a yeast out there Hefe specialists can suggest for my next brew? Thanks!