WB-06 Ferment Temp for more Banana Flavors (Hefeweizen)

[Soulshine2]

How'd that turn out?

Did another batch, and decided to try fermenting at 76 degrees for giggles. I read online that a brewery uses this yeast and ferments it at 78 and pushes it around 80. Didn't feel brave enough to do it that high, but I'll see what the difference is between fermenting at 71 and 76.

This yeast I will have to say, works pretty damn fast. Despite another underpitch, the krausen formed hours later and was bubbling like crazy. Day 2.5 of active fermentation and krausen is already dropping. I'm sure a part of that is the slightly warmer temps. I'm gonna let this ride for 13 days instead of bottling on day 8, even though that batch still turned out good. Just want to play around with things a bit to see if anything changes.

Yep, I believe it. Mine already went through its kraeusen in about the same time frame, not much action going in there . I'll give it another week....roughly an 11 day fermentation period, seems about average .

 

[Soulshine2]

Your carb issue is because WB-06 is Diastaticus and most likely hadn‘t finished fermenting by the time you bottled it.

As has been stated WB-06 is not a Hefe yeast. The only good solution for dry yeast in a Hefe is the Danstar Munich classic.

as much as Id like to not argue ...why then would NB send WB-06 with a Hef kit if its not a hef yeast. I've used it for both previous hefs and theyve turned out exactly hef-ish. WB if Im not mistaken stands for its use ,"Wheat Beer" .

 

[couchsending]

I wouldn’t put much faith in Northern Brewer when it comes to yeast to be honest.

It’s diastaticus. There’s no other true Hefe yeast that is, liquid or dry. You don’t want a Hefe to finish at 1.006 or lower which they will if you use this yeast.

It might smell like bananas but that doesn’t make it a Hefe yeast.

Genetically it isn’t even close to any of the other Hefe yeasts as well. It’s closest yeast relative is Wyeast 1388 Belgian Strong Ale. If NB sent you a Hefe kit with Belgian Strong Ale yeast would you think that’s weird?

 

[El Nino]

I wouldn’t put much faith in Northern Brewer when it comes to yeast to be honest.

It’s diastaticus. There’s no other true Hefe yeast that is, liquid or dry. You don’t want a Hefe to finish at 1.006 or lower which they will if you use this yeast.

It might smell like bananas but that doesn’t make it a Hefe yeast.

Genetically it isn’t even close to any of the other Hefe yeasts as well. It’s closest yeast relative is Wyeast 1388 Belgian Strong Ale. If NB sent you a Hefe kit with Belgian Strong Ale yeast would you think that’s weird?

I'll try other yeasts at some point, but I have 3 packets of this stuff still to use. Might as well try and make good beer with it while I've got it lol.

 

[Soulshine2]

I wouldn’t put much faith in Northern Brewer when it comes to yeast to be honest.

It’s diastaticus. There’s no other true Hefe yeast that is, liquid or dry. You don’t want a Hefe to finish at 1.006 or lower which they will if you use this yeast.

It might smell like bananas but that doesn’t make it a Hefe yeast.

Genetically it isn’t even close to any of the other Hefe yeasts as well. It’s closest yeast relative is Wyeast 1388 Belgian Strong Ale. If NB sent you a Hefe kit with Belgian Strong Ale yeast would you think that’s weird?

Ive had commercially brewed hefs. Hofbrau ,Weihenstephaner, Tucher, Paulaner, even Two Brothers. Mine was right there with them for style. Finished at 1.008 I'm not just talking aroma, I'm talking taste and looks too,correct color, hazy ,whipped cream head. I have no idea what they use .I'm assuming a derivative of or exactly the Weihenstephan yeast. I would hope if/when I buy a grain kit from a reputable vendor they would include a yeast that was to style.

 

[Miraculix]

Ist ist called Hefeweizen or in short, Hefe or Weizen and none of the German strains are diastatic, so 06 is clearly not a great choice for a German wheat beer.

Multiple people have reported gusher issues after some time in the bottle, a side effect of the diastetic nature of the yeast.

If you want German dry what beer yeast, use Lallemand Munich classic.

Otherwise, you'll be making a Belgian beer, which of course, can still be a nice beer and can share lots of the esters that German Hefes have to offer, but isn't the German thing you seem to be after.

 

[Soulshine2]

Ist ist called Hefeweizen or in short, Hefe or Weizen and none of the German strains are diastatic, so 06 is clearly not a great choice for a German wheat beer.

Multiple people have reported gusher issues after some time in the bottle, a side effect of the diastetic nature of the yeast.

If you want German dry what beer yeast, use Lallemand Munich classic.

Otherwise, you'll be making a Belgian beer, which of course, can still be a nice beer and can share lots of the esters that German Hefes have to offer, but isn't the German thing you seem to be after.

Yes, Hefe mean yeast ,Weizen means wheat. Thus, A yeasty wheat beer.
Mine is actually marketed as a Bavarian Hef. so , again. This is what they sent with it as dry yeast choice so I use it, I get results I like. In future hefs ,I may try the Lallemand Munich Classic and try to see the difference.

 

[Miraculix]

Mine is actually marketed as a Bavarian Hef. so , again. This is what they sent with it as dry yeast choice so I use it, I get results I like. In future hefs ,I may try the Lallemand Munich Classic and try to see the difference.

Even fermentis themselve call this yeast diastatic, so you've fallen victim to mislabeling.

 

[Northern_Brewer]

I wouldn’t put much faith in Northern Brewer when it comes to yeast to be honest.

Cough!

as much as Id like to not argue ...why then would NB send WB-06 with a Hef kit if its not a hef yeast. I've used it for both previous hefs and theyve turned out exactly hef-ish. WB if Im not mistaken stands for its use ,"Wheat Beer" .

We now know that it's not a true hefe yeast, but a weird member of the saison family. Having said that, it does have enough hefe characteristics that it was historically thought to be a hefe yeast, even though the attenuation was all wrong. Which is why Fermentis sold it as a "WB" yeast, although those with more experience of genuine hefe beers thought there was something not quite right about it.

Now we know better. As to why Budweiser's homebrew division (no relation!) sold it to you rather than Munich Classic - that was because it was close enough and the Fermentis yeast might cost them 5 cents less than Lallemand. Maybe more, but 5c would be enough to swing it for them.

 

[Smellyglove]

WB-06 has absolutely nothing to do in a hefe in my opinion, but it makes a pretty decent wit if you start it at 24C and keep it there for a few days.

 

[Miraculix]

WB-06 has absolutely nothing to do in a hefe in my opinion, but it makes a pretty decent wit if you start it at 24C and keep it there for a few days.

Thanks, now I know what I will use the pack, I bought a few years ago, for.

Basically 50% basemalt, 50% flaked wheat and about 15ibus?

 

[Smellyglove]

Thanks, now I know what I will use the pack, I bought a few years ago, for.

Basically 50% basemalt, 50% flaked wheat and about 15ibus?

Yeah. something like that. But I forgot to mention for a 20-25L batch or smaller do not rehydrate it. You'll lose a lot of phenols if you do.

 

[Miraculix]

Yeah. something like that. But I forgot to mention for a 20-25L batch or smaller do not rehydrate it. You'll lose a lot of phenols if you do.

Thanks, I don't rehydrate anymore anyway.

 

[BrewSavage]

I was shooting for a hefe with apple and banana note but I didn't get a hefe, I got a wit bier flavor instead. Very good wit, than you. But not a fefe. Similar results to what others have posted in this thread.

Cellar temps were mid 70's and I had no temp controls.

 

[MadLuke]

Sorry for reviving an old thread, but feel like its better to do that than creating a new reduntant one.
Any experience using WB-06 for mead / braggot? Today I tried to get rid of some leftovers, and came up with following:

2.1 l batch (aiming at just < 2l into secondary)
500 g clover honey
50 g thyme honey
100 g DME, boiled for about 30 min to get a bit of maillard in it
Pitched in rehydrated WB-06

Not sure if WB will have enough power to work its way through this, so can pitch in some champagne yeast after 2-3 weeks or so - not sure if its good idea.
Plan is to leave it in primary for a while, then rack to secondary, then wait for 2-3 months and see what comes out of this...
Just wondering what to expect in 6 months from now.

 

[dmtaylor]

Sorry for reviving an old thread, but feel like its better to do that than creating a new reduntant one.
Any experience using WB-06 for mead / braggot? Today I tried to get rid of some leftovers, and came up with following:

2.1 l batch (aiming at just < 2l into secondary)
500 g clover honey
50 g thyme honey
100 g DME, boiled for about 30 min to get a bit of maillard in it
Pitched in rehydrated WB-06

Not sure if WB will have enough power to work its way through this, so can pitch in some champagne yeast after 2-3 weeks or so - not sure if its good idea.
Plan is to leave it in primary for a while, then rack to secondary, then wait for 2-3 months and see what comes out of this...
Just wondering what to expect in 6 months from now.

You'll get mead. Don't expect any clove or banana. Just a regular mead.

 

[MadLuke]

You'll get mead. Don't expect any clove or banana. Just a regular mead.

Shame.... How's so?

 

[dmtaylor]

Shame.... How's so?

Mead is mead; beer is beer. The chemical constituents of honey vs. malt are different.

Actually now I see you are planning to use some DME. Therefore, you *might* get some effects from the DME. However I doubt it will be enough to have any detectable effect.

 

[John Filmore]

Has anyone tried that yeast at much higher fermentation temperatures like 32 'C? At these temperatures the production of esters would be much higher, and thus the banana flavor.

I did the MoreBeer Hefe Safale, low fermentation temp 4 days 60F & then day 5 I put the heater 78F blowing on the fermenter, my neighbor lived in Munich said he came in & smell brought back memories of the cobblestones, now that you mention it definitely had a banana like aroma

 

[Coedbach]

If it's not too late for your next batch, I would try a different yeast. People have had mixed results (putting it kindly) with WB-06.

I recommend this resource for hefeweizen:
http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Great resource! Thanks a lot

 

[hungupdown]

If it's not too late for your next batch, I would try a different yeast. People have had mixed results (putting it kindly) with WB-06.

I recommend this resource for hefeweizen:
http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

The resource is still there, and is an interesting read.

I've used WHC Banana Split yeast for my last couple of hefeweizens. It seems to give noticibly more banana flavour than Mangrove Jacks M20 Bavarian Wheat (my usual). And noticibly stronger essence of banana, than M20, for first few days ferment.

As with M20, aiming for slowish start, and not over oxygenating at start but using bucket fermenter for larger surface area.
Initial ferment 18°C for 3 days, now at 21°C till primary finished (or I'm back home, whichever the latter).

But using Banana Split, the FG has ended up 2 or 3 points higher. And I'm starting to think I preferred the dryer finish, so next batch will be back to M20.