Heffeweizen yeast

[derogg]

Can someone school me on the different types wheat yeast ?? I am mainly interested in brewing a traditional Bavarian Heffeweizen. Thanks - Dirk

 

[homebrewer_99]

If you want a true Bavarian HW you need a liquid HW yeast.

Try WLP351 when you can get it. The Weihenstephen is also a good yeast.

For the banana flavor let it ferment above 70F.

 

[Alamo_Beer]

I've used the Weihenstephen for the two I've brewed.....bottled the first one on saturday so too early too tell but it smells really good

I'm really excited about it

 

[EdWort]

I really like Weihenstephan 3068. It has made me several very tasty, authentic Bavarian Hefeweizens. Go for it.

 

[derogg]

Sounds like the Weihenstephan 3068 is a favorite. I read about the yeasts on the WL and Wyeast web pages, but it confused me more than anything else on what I should use . Good to hear some real life experiences!! - Dirk

 

[Ó Flannagáin]

I used WLP300 and fermented at 72. My whole house smelled of bananas for a while. The beer turned out amazing too.

... just my 2 cents

 

[FlyGuy]

I really like Weihenstephan 3068. It has made me several very tasty, authentic Bavarian Hefeweizens. Go for it.

Ed -- gotta ask (to settle a bet), and I am sure you will know this if anyone does:

Is it pronounced 'heff-wizen' or 'heff-vizen'?



Oh, BTW, Wyeast 3068 is awesome yeast! Just did a hw and it took off like a rocket. And it smells awesome.

 

[Buford]

I've always pronounced it "hefuh-vy-zen".

 

[derogg]

'HEFF-eh vite-zen' or hay-fuh-veyt-sssenn I found these on google.......which is also the way I pronounce it ........it is definetly not heffyvizzin, how i hear it so often pronounced. - Dirk

 

[homebrewer_99]

Heh-fay Vi-tzen...wie Himmel!!!
(Hefe Weizen...like heaven!!!)

 

[Ó Flannagáin]

W's are pronounced like V's in Germany and V's are pronounced like B's.

 

[EdWort]

Pronunciation guide for English-speakers:
"hay-fuh-veyt-sssenn" (Do NOT pronounce it "haffie-vi-zon!")

 

[EdWort]

W's are pronounced like V's in Germany and V's are pronounced like B's.

V's are actually pronouced with F's


We say VW as Vee DoubleYou

Germans say Fow Vay.

Most Ausgescheichnet! (Most Excellent)

 

[homebrewer_99]

Ganz toll! Ausgescheichnet!

Deutsche buchstabe:

A - ah
B - bay
C - tsay
D - day
E - a
F - eff
G = gay
H - ha
I - e
J - yote
K - kah
L - el
M - em
N - en
O - oh
P - pay
Q - coo
R - err
S - ess
T - tay
U - oo
V - fow
W - vay
X - ix
Y - epsilon
Z - tzet

 

[Ó Flannagáin]

V's sound a lot like a B or a bfff when they talk though. To me at least, definitly a different noise than american's make.

 

[derogg]

OK back to the subject at hand...........has anyone used the different HW yeast with the same recipe. Just curious about how different they really are. - Dirk

 

[FlyGuy]

Pronunciation guide for English-speakers:
"hay-fuh-veyt-sssenn" (Do NOT pronounce it "haffie-vi-zon!")

Thanks Ed (and others). And sorry for pushing the thread in a tangential off-topic direction. I didn't think my dumb little question would receive such attention!

And sorry -- I have never used both types. Both Wyeast and White Labs sell a number of weizen yeast strains, but I have never understood the differences. My guess is that the differences are subtle, and that changes in things like fermentation temperature or OG might produce bigger taste differences.

 

[homebrewer_99]

That's OK, we sometimes stray...but we rebound pretty good!

 

[mmmforbiddendonut]

I have a friend who pronounces it 'heifer wizen' like it's a smart cow.

As to the original post, I used WLP300 on a hefe i bottled 3 days ago, and couldn't help myself but be impatient. So what if the carbonation isn't done? It's still ridiculously delicious. Rather strong banana on the nose, banana clover and slight bubblegum come through on the taste, yet still a little citrus. The fermentation took about 18 hours to start because I used no starter then it went nuts and was done 5 days later. And it was the only hefe yeast at my rather poorly supplied LHBS.

 

[Biermann]

Wyeast 3068 is also my favorite. I've used the WL Bavarian Hefeweizen yeast, and it left an off balance of phenolic flavors and sweet banana aromas that I wasn't into. (I fermented it around 68).

3068 is a good one though. Highly recommended.

 

[Biermann]

You all don't know how hard it was to not chime in on the German language lesson.

 

[cha ngo]

OK back to the subject at hand...........has anyone used the different HW yeast with the same recipe. Just curious about how different they really are. - Dirk

I have 20 gallons right now ready to keg that used WLP 320 for 10 gallons and Wyeast 3056 for 10 gallons. I'll let you know my thoughts in a day or two. This may not be what you are after however, as this is an American heffe and a Bavarian strain.

Edited for clarity.

 

[Cregar]

I used Weihenstephan 3068 in my last 2 batches.

 

[New Brew]

I'm about to brew my second (half) batch of hefe. I'm using the same recipe, but I used WY 3068 on batch #1, and I have a vial of WLP300 set for the current batch.

Supposedly WY 3068 and WLP300 are from the same source (Weihenstephan strain 68), I'll see if they really make the same beer in the end...Give me about a month and I'll even do a side-by side comparison.

 

[cha ngo]

I have 20 gallons right now ready to keg that used WLP 320 for 10 gallons and Wyeast 3056 for 10 gallons. I'll let you know my thoughts in a day or two. This may not be what you are after however, as this is an American heffe and a Bavarian strain.

Edited for clarity.

As expected, the WLP 320 was cleaner with a hint of lemon and banana. The 3056 is pretty strong on the banana tones. Both are delicious and (too?) drinkable in large quantity.