sleepystevenson
Well-Known Member
Definitely Gonna do that on an upcoming batch! Thanks Yuri.
Speaking of which, has anyone tried the new wheat yeast (S-06) from Safale? I just got a couple of packets this past weekend and was wondering if anyone has had any experience with it.
Bump...
Anyone have any experience with this yeast? I'm planing on using this for the first time tomorrow in my roggen-weizen.
I used it on a weizenbock for my first try with it. I had high hopes. I was greatly let down. It created this really odd savory note, soy-saucey almost, and the beer was drinkable but not very good at all.
I have yet to go back to it for fear of ruining another batch. Sure, it might've been something else, but am I willing to take that chance on 5 gallons? No.
Hmm... Like high praise but different. Now I am scared. Anyone else have anything different to say about S-06 before I pitch Nottingham tomorrow?
I always aerate my wort when using liquid yeast. Do I need to aerate the wort before pitching dry yeast?
No, there is no need to aerate the wort but it does not harm the yeast either. During its aerobic production, dry yeast accumulates sufficient amounts of unsaturated fatty acids and sterols to produce enough biomass in the first stage of fermentation. The only reason to aerate the wort when using wet yeast is to provide the yeast with oxygen so that it can produce sterols and unsaturated fatty acids which are important parts of the cell membrane and therefore essential for biomass production.
If the slurry from dry yeast fermentation is re-pitched from one batch of beer to another, the wort has to be aerated as with any liquid yeast.
Well Im officially in the middle of dry yeast season. No more ordering any liquid yeasts until it cools down a bit.
Do you notice a big difference? If so, is the difference in quality or in variety?
kicking myself right now for getting liquid yeast in two kits i just ordered from austin. probably too hot for them to travel to my house. worried they'll be dead on arrival.
I used it on a weizenbock for my first try with it. I had high hopes. I was greatly let down. It created this really odd savory note, soy-saucey almost, and the beer was drinkable but not very good at all.
I have yet to go back to it for fear of ruining another batch. Sure, it might've been something else, but am I willing to take that chance on 5 gallons? No.
I was rather disappointed with the WB-06.
interestingly....The first time I tried the WB-06 with my partial mash. It was so wonderful!!!! Tasted almost identical to a Paulaner.
But after it aged 3 days in the bottle....it started to acquire a bad sour taste....... It never got better.
So I tried the WB-06 three more times, and used extra precaution to keep everything sanitary.....but to no avail. I could not repeat my results.
The WB-06 was absolutely amazing for the first 3 days in the bottle on my first batch. Soooo wheaty, I thought it was possibly better than Paulaner.
If the company could just fix that sour profile problem.....this would be a perfect wheat yeast!
A recipe calling for Wyeast 3068 is one of the cases where it's best to stick with the liquid strain. There really isn't a good dry yeast substitute for 3068. WLP300 is the White Labs liquid substitute.
Danstar Munich and Fermentis WB-06 are both claimed to be good choices for classic weizens, but neither have very good reviews.
Just curious how do you find these reviews? Is there a place or site that gives yeast comparisons or alternatives for different strains?
Enter your email address to join: