Safbrew Wheat #WB-06

[Happydad1689]

I have 5 gal in the fermenter now....it has been sitting at 61-63 degrees since Monday....I am kind of worried that I will get to much "cloves". Should I move it upstairs 70's?

I am scared to do so because I had a fermentation go high on me and got the alcohol taste.........

 

[MaddBaggins]

I use WB06 all the time on my hefeweizen. Ferm temps in the mid 60's. I don't taste too much clove. It's a very clean tasting hefe. No heavy cloves, no heavy banana.

 

[Happydad1689]

I use WB06 all the time on my hefeweizen. Ferm temps in the mid 60's. I don't taste too much clove. It's a very clean tasting hefe. No heavy cloves, no heavy banana.

Good to know. How long do you usually let it ferment? Mine seemed to start slow so I'm curious where it is..... Will sample a week from today.

 

[dkevinb]

I am curious to see the progression of this. I've used WB-06 a total of once for an American wheat and was very disappointed with the massive off flavors, which, looking back on it, may have just been overwhelming clove. It cleaned up after a while, but it was never pleasant. It's the only beer I've ever come close to dumping. Maybe you guys can tell me what I did wrong:

Recipe – 3 gal

Fermentables
3 lb 2-row
3 lb Wheat Malt

Hops
0.5 oz Liberty 4.9% 60 min
0.5 oz Liberty 4.9% 30 min

Other
½ Campden tablet Pretreat water
½ Whirlfloc tablet 10 min

Yeast
1 pkt Safbrew WB-06

I pitched at 68 F and fermented at 66 - 68 F. Was that too hot? It was supposed to be in the optimum range.

 

[cpa4ny]

I am curious to see the progression of this. I've used WB-06 a total of once for an American wheat and was very disappointed with the massive off flavors, which, looking back on it, may have just been overwhelming clove. It cleaned up after a while, but it was never pleasant. It's the only beer I've ever come close to dumping. Maybe you guys can tell me what I did wrong:

Recipe – 3 gal

Fermentables
3 lb 2-row
3 lb Wheat Malt

Hops
0.5 oz Liberty 4.9% 60 min
0.5 oz Liberty 4.9% 30 min

Other
½ Campden tablet Pretreat water
½ Whirlfloc tablet 10 min

Yeast
1 pkt Safbrew WB-06

I pitched at 68 F and fermented at 66 - 68 F. Was that too hot? It was supposed to be in the optimum range.

Looking at your yeast choice, the beer is a Weizen - not American Wheat.

For American wheat, you may want to use more neutral yeast, like Safale US-05.

 

[dkevinb]

Looking at your yeast choice, the beer is a Weizen - not American Wheat.

For American wheat, you may want to use more neutral yeast, like Safale US-05.

Yeah, I get that. US-05 is my go-to, and as bad as the WB-06 tasted I wish I'd used it. I was just trying something different. It's advertised as a wheat beer yeast, so I figured I'd give it a try. Never again, unless I know exactly what I did wrong.

 

[MVKTR2]

dkevinb, I'm not sure what your problem with the wheat beer is. I suspect you either fermented at bad temps, had wort of low nutritional quality (highly unlikely) or possibly have low calcium water which inhibits yeasts ability to clean up certain fermentation byproducts leaving those byproducts in the beer. My suspicion is you just don't like the taste of german weiss beer?

 

[dkevinb]

dkevinb, I'm not sure what your problem with the wheat beer is. I suspect you either fermented at bad temps, had wort of low nutritional quality (highly unlikely) or possibly have low calcium water which inhibits yeasts ability to clean up certain fermentation byproducts leaving those byproducts in the beer. My suspicion is you just don't like the taste of german weiss beer?

Well, it sure has me puzzled. I do like weiss beer, and the only thing different about this batch vs. all the others I've ever done is the WB-06. I'll have to try it again (maybe a 1-gallon batch) and see if the same thing happens. Maybe do a split batch and ferment the same wort under the same conditions with different yeasts.