Ring of gunk in bottle neck 3 days after bottling

[RPh_Guy]

Wb06 is diastetic and it will ferment close to a fg of 1.0 but that takes time. If you bottled too early it could be problematic.

Just some FYI...

Saccharomyces cerevisiae var diastaticus is a designation for yeast that contain the gene for breaking down and fermenting dextrins.

Not all diastaticus strains even express the gene; many have normal attenuation.
Also, very few of the strains that do express the diastaticus gene will ferment beer down to 1.000.

In other words, experience with Belle Saison (or any other particular diastaticus strain) doesn't apply to every other diastaticus strain. Yeast strain characteristics are diverse.

 

[Miraculix]

Just some FYI...

Saccharomyces cerevisiae var diastaticus is a designation for yeast that contain the gene for breaking down and fermenting dextrins.

Not all diastaticus strains even express the gene; many have normal attenuation.
Also, very few of the strains that do express the diastaticus gene will ferment beer down to 1.000.

In other words, experience with Belle Saison (or any other particular diastaticus strain) doesn't apply to every other diastaticus strain. Yeast strain characteristics are diverse.

That is correct, that's why I said close to 1.0 and not 1.0. So far, i have read that most people get to around 1.06 with this strain? Don't know from my own experience, but this sounds diastetic to me.

I'm inclined to say no, but anything is possible. Just wait and see.

• I suspect the tartness is coming from the yeast. It's characteristic of a lot of hefeweizen strains.
• I suspect the thin mouthfeel is from both the high attenuation and uncontrolled water profile.
• I suspect the lack of yeast character is from the particular yeast strain you selected; it's very neutral in general. Next time try a liquid hefeweizen yeast and controlling the pitch rate and temperature to get the profile you want. This might take a few tries to get right.

I never had a Hefeweizen that was tart. I think you might be mixing up belgian strains and German strains here. But as this yeast is more of something belgian here, you are correct with saying that the tartnes most likely comes from the yeast.

 

[RPh_Guy]

That is correct, that's why I said close to 1.0 and not 1.0. So far, i have read that most people get to around 1.06 with this strain? Don't know from my own experience, but this sounds diastetic to me.

This strain definitely is diastaticus, and does have higher than average attenuation.
However, there's a big difference between 1.000 and 1.006, since those 6 gravity points are the different between normal carbonation and exploding bottles. Just saying precision is important.

I never had a Hefeweizen that was tart. I think you might be mixing up belgian strains and German strains here. But as this yeast is more of something belgian here, you are correct with saying that the tartnes most likely comes from the yeast.

Most "hefeweizens" made in the US are lightly tart to my palate. It could be just me ... I'm a supertaster. I definitely don't like tartness in this style.

I agree with the rest of what you're saying. WB-06 isn't the best choice if you're expecting a hefeweizen.
Belgian strains can make banana and clove, but not the same overall character as the classic Weihenstephaner weissbier strain, so probably you're right and this is more geared toward making Belgian style wheat beers. The description from Fermentis is pretty ambiguous unfortunately, confusing new brewers, or brewers new to this strain at least (myself included).

 

[Miraculix]

This strain definitely is diastaticus, and does have higher than average attenuation.
However, there's a big difference between 1.000 and 1.006, since those 6 gravity points are the different between normal carbonation and exploding bottles. Just saying precision is important.

Most "hefeweizens" made in the US are lightly tart to my palate. It could be just me ... I'm a supertaster. I definitely don't like tartness in this style.

I agree with the rest of what you're saying. WB-06 isn't the best choice if you're expecting a hefeweizen.
Belgian strains can make banana and clove, but not the same overall character as the classic Weihenstephaner weissbier strain, so probably you're right and this is more geared toward making Belgian style wheat beers. The description from Fermentis is pretty ambiguous unfortunately, confusing new brewers, or new to this strain at least (myself included).

I think I never had an American Weizen. Maybe they are just doing it wrong, in Germany most of the wheat beers are actually on the sweeter side of beers (could be also because of the lower hopping rates) but all my life I never had a Hefeweizen that was somehow tasting tart to me... And I had quite a few

Of course not talking about Berliner Weisse or Goose.