Wyeast Weinstephaner Yeast

[nnewcomb]

I recently made your basic hefe using the wyeast weinstephaner smack bag yeast. I fermented around 72 degrees. I got subtle banana clove but a funky butt smell. Anyone know why this may have happened? I've always had great beer when I used white labs wlp300. Thoughts?

 

[didinho]

After I got sourness with wyeast weinstephaner, I decided it's a bad yeast. you confirm that.

 

[rhys333]

The funky butt smell could be sulfur. 3068 can produce that sulfur rotten egg smell during fermentation.

As a side note, I haven't had success with 3068 for whatever reason. I get strong clove if I ferment cool (undesirable for me), and I'm never able to produce banana esters, regardless of fermentation temp or pitching rates. Just did a dunkelweizen a few weeks ago and it might as well be US05... absolutely no yeast character at all and its about as drinkable as mop water. Funnily enough I've had better success with WB-06 dry yeast from Fermentis.

 

[oceanic_brew]

I make a beautiful sour raspberry with 3068 but haven't had any luck on about 4 or 5 other batches over the years. Starting to think I just don't like the yeast rather than unfavorable techniques since I feel like I've done my homework and then some.

However I will not make my sour raspberry without it, it's integral. The flavors from the lacto souring and the raspberry go very nicely with it.

 

[nnewcomb]

It def has the sulfur smell. I've used the US 0something for a hefe and that one gave me little to no flavor. I'm sticking with the liquid wlp300 from now on. It's a home run every time

 

[nnewcomb]

I do want to make a sour but want to use a wild yeast. Any suggestions @oceanic_brew?

 

[jcav]

Nnewcomb, believe it or not if you ferment this yeast at 62 degrees it really makes a tasty wheat beer. I used to ferment it hotter but I took Jamil's advice in an article I read and it really makes a nice beer with balanced aromas. You will get clove and hints of banana but no off aromas or phenolics. It worked really well for me and the flavor was awesome, so now I always ferment this yeast at 62 degrees. You may want to try it before you give up on it. Jamil also says to not under pitch to get more banana, and don't over pitch either. Something to try if you want to.....

John

 

[oceanic_brew]

I do want to make a sour but want to use a wild yeast. Any suggestions @oceanic_brew?

I've never used wild yeast. I've actually only ever done a sour mash for my sours. Using a wild yeast is very unpredictable and quite the process but can be worth it.

 

[moors]

During the first week of fermentation, Wyeast Weinstephaner Hefeweizen fumigates my entire basement. It smells like dog farts. This can be normal for some Weinstephaner strains. After several trips to Germany and visiting breweries, I've switched to open fermentation when making Hefeweizens. The fermentation needs to breathe to out-gas sulfur (and other) compounds to avoid re-absorption back into the beer.

My last Hefeweizen was made with Imperial Yeast G01 Stefon. This yeast produced far less sulfur byproduct odor in my basement. The beer is fantastic, one of the best Hefeweizens I've made.