I have a pack of each of these and was wondering if anyone has tried them both and what your preferences are?
I am thinking of brewing up a Dunkleweissen or Roggenbier.
I haven’t tried them both but I’ve been happy with the Munich wheat yeast. Dunno about roggenbier but it should make a fine dunklwweizwn.
I have not used these yet but I intend to try WB-06 based on good reviews from others. However I have not seen very good reviews from the Danstar version. Perhaps all that is needed is to stress the yeast and severely underpitch, like 1/8 to 1/6 the packet for 5 gallons. That’s what I’ll do.
The discription for the Munich yeast says " Aroma is estery to both palate and nose with typical banana notes."
The Classic says “Aroma and flavor have balanced fruity esters and spicy phenol notes”
I am going to brew the Roggenbier. I think I would prefer spicy phenols to banana. So I’ll probably use the Classic.