White labs wheat beer yeast
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trimixdiver1
Well-Known Member
Wlp300 is a banana hefe german strain, if your looking for more clove, go with the hefe 4 yeast.
I don't want a hefe yeast
chickypad
lupulin shift victim
Are you saying you don't want a German hefeweizen yeast? Their 320 is an American hefeweizen, which may be similar to Wyeast 1010 which is my choice for the style. You can also use a kolsch yeast or other clean yeast like 001 for an American wheat.
WY3944 Witbier yeast.
kmcrae
Active Member
I just did one with White's 320. Came out nice. Has a little bit of tartness to it. Not sure if it is THE Widmer yeast, but it's similar.
I would also suggest plain ol'WLP001 as well. It's doesn't have to be a wheat yeast after all.
I'd like to try this one!
I would also suggest plain ol'WLP001 as well. It's doesn't have to be a wheat yeast after all.
I'd like to try this one!
Backslide
Well-Known Member
How about 051! I've used it in a Three Floyd's Gumball Head inspired brew..
I have used white labs 300 320 and 380 and they all have the same flavor to me... kinda a tomato banana clove.. I been thingies about the 001 on a simple American wheat.. I'm trying to get away from the white lab 300's
chickypad
lupulin shift victim
Yep sounds like you want 001. I'm not a big German hefe fan either so all my wheats are American style. If you have access to wyeast strains you could try 1010, supposedly also originally from a widmer strain. I don't get any banana clove (at least not fermenting around 67*). I find the results pretty similar to using the chico strains but with just a little something - tartness maybe - that's nice in a wheat.
kmcrae
Active Member
Just to clarify that 320 is an American strain not German. I had the chance to make it to White labs and taste wheat beers made with this range (with the exception of 300 which was out), and the 320 does not have the same characteristics as the others (1010 is probably the same strain). http://www.whitelabs.com/yeast/wlp320-american-hefeweizen-ale-yeast Just my $.02 though.
