New Dry Hefeweizen Yeast is Gross

[Soulive]

Again, I did not brew the one I tasted, but his recipe was straight up traditional hefe and it just tasted "bleh"

Everyone's experiences are different. I don't think anyone should be directing anything at your brewing techniques. In the past I've used WLP300 successfully and unsuccessfully. Homebrewing is always a crap shoot, sometimes just moreso than others...

 

[srm775]

I made a Paulaner clone with 06 and it turned out ... just OK. I had higher hopes for it, but was slightly disappointed. It's definitely a drinkable beer and fairly pleasant, but not what I had hoped for.

I looked more for the banana-ester and purposely fermented at higher temps (+70°F) but ended up with very little banana esters. Overall, I would say I didn't end up with alot of esters at all and a fairly neutral hefe. It looks awesome and the floccuation is perfect, just not quite the flavor I looked for.

 

[zoebisch01]

I made a Paulaner clone with 06 and it turned out ... just OK. I had higher hopes for it, but was slightly disappointed. It's definitely a drinkable beer and fairly pleasant, but not what I had hoped for.

I looked more for the banana-ester and purposely fermented at higher temps (+70°F) but ended up with very little banana esters. Overall, I would say I didn't end up with alot of esters at all and a fairly neutral hefe. It looks awesome and the floccuation is perfect, just not quite the flavor I looked for.

It sounds to me like a good candidate as a WLP320 substitute.

 

[Soulive]

My theory with the lower banana aroma is that there are so many yeast cells in the dry packs. Do you guys think only pitching half the packet, un-rehydrated, would stress the cells enough to throw banana esters?

 

[zoebisch01]

My theory with the lower banana aroma is that there are so many yeast cells in the dry packs. Do you guys think only pitching half the packet, un-rehydrated, would stress the cells enough to throw banana esters?

Sounds like room for an experiment eh?

 

[Ó Flannagáin]

My theory with the lower banana aroma is that there are so many yeast cells in the dry packs. Do you guys think only pitching half the packet, un-rehydrated, would stress the cells enough to throw banana esters?

That's not a bad idea at all.

 

[Soulive]

Sounds like room for an experiment eh?

Yeah, if it'll work I'll try it. I want to get a good amount of banana esters and then I'll use the cake for my weizenbock. I was nervous about pitching onto the full packet's cake anyway. I think I would've been overpitching in that case...

 

[Lil' Sparky]

I brewed a hefe on 12/08 and used WB-06. Transferred it to a keg today and I thought I'd share my thoughts on my first post-fermentation taste.

There were some of the classic hefe flavors, but mostly it just tasted really yeasty. This is my first time brewing a hefe, so I don't know if that's normal or not. Anyone confirm?

The FG was 1.011 and fermentation had been done for several days, but the wort was still VERY cloudy. It fermented between 70-75º for the first 5 days or so. Then we went out of town and the temp dropped to the low 60's for a few days. It's been right around 70º for the last several days. Hopefully the temperature swings didn't dork anything up. The fermentation was pretty much done before the temperature dropped, so I don't think it would've done much harm.

I'll report back again in a few weeks when I get to sample it from the keg.

 

[srm775]

The FG was 1.011 and fermentation had been done for several days, but the wort was still VERY cloudy. It fermented between 70-75º for the first 5 days or so. Then we went out of town and the temp dropped to the low 60's for a few days. It's been right around 70º for the last several days. Hopefully the temperature swings didn't dork anything up. The fermentation was pretty much done before the temperature dropped, so I don't think it would've done much harm.

If it fermented then it's no longer wort but beer. And that was my experience as well. It had very low floccuation, which is good, and it looks like a classic hefe, but the taste just wasn't that outstanding ... kind of bland.

 

[miatawnt2b]

I brewed my hefe with T-58, and post fermentation it tasted quite good. Should be carbed in a few days. I'll let you know what I think.
-J

 

[Lil' Sparky]

Update - about a week in the keg. Same taste. Not happy.

I'm not going to dump this just yet. I'll give it some more time, but if it doesn't improve, it'll be yard fertilizer.

I'm beginning to think this isn't the same as the liquid Weihenstephan yeast.

 

[miatawnt2b]

Thanks for reminding me to update. I brewed a very simple heffe with Fermentis T-58. Carbed and ready now, and everyone who has tried it says "right-on" I am pleased with the T-58.

-J

 

[Lil' Sparky]

Thanks for reminding me to update. I brewed a very simple heffe with Fermentis T-58. Carbed and ready now, and everyone who has tried it says "right-on" I am pleased with the T-58.

-J

That's not a hefe yeast, though, is it?

From their website:

A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.

 

[miatawnt2b]

It's not a true heffe yeast, no, but I have read several homebrewers who had used it and were pleased with the results, so I decided to give it a go.
-J

 

[Lil' Sparky]

Last update. I got rid of my beer. I was prepared to dump it, but Deathweed said he'd give it a shot first so I gave it to him. I'll never use this yeast again.