Has anybody tried this stuff? opinions?
Was wondering if it is similar to Fermentis WB-06?
LHBS was blowing some out cheap…
I didn’t care for it much. You are better off sticking with liquid strains for HefeWeizens IMO. I like WB-06 “ok” but it is no real substitute for a good liquid weissbier strain. My preference is for WLP380 HefeWiezen IV.
+1 - used it once and went back to liquid yeast. Seemed a bit one dimensional toward an herbal citrus flavor.
FWIW, I think WB-06 makes a great American wheat actually, just not a very authentic hefeweizen. Sorry, haven’t tried the Danstar.
I must have gotten a couple bad packs of Munich a while back because neither would take. Ended up pitching something else. Not sayin’ they’re all bad but sure seemed like it to me at the time. I agree with the others. I’ve had much better luck with liquid yeast, and really, most wheats are all about the yeast…
I tried this with my last batch of hefeweizen. The yeast dropped so fast I was shocked, and flocc’d so hard that a week in the bottle and I had trouble “rolling” the bottle on the counter to disturb it. Tended to break into chunks.
Taste was ok. I’m not thinking this is a good wheatbeer yeast. But it’s not a good euro-ale yeast either because it is too phenolic.
Thoughts on this yeast? The price was good. Maybe too good…
Conversely, I had a liter of fresh hefeweizen fermented with WB-06 last night and it was spot on.
WB-06 seems really particular about pitching rates. Overpitch it and it doesn’t taste anything like a Hefe strain. I try to pitch about 0.5m/ml/*P and I get a good Hefe that way.
Been a while, but I’ve used it a couple times. My experience was pretty good actually (which I can’t say for other Danstar strains). It took off quick and attenuated well. I would not recommend it for a true weissbier though. It just doesn’t have the proper flavor profile. It’s great for an American wheat though.
With the wb-06 I only pitched one rehydrated pack for a 6 gallon 1.046 brew. Fermented at 61-62f and there was some banana ester smells coming off of it. But none in the flavor that I could sense. My practice had been to ferment 06 at 65f but ot tends to be a little too phenolicky for my tastes.
Perhaps the Munich should be fermented lower as well.
I’ve used this dry yeast with less than stellar results. I fermented high with it (73 degrees) and still got little to no banana notes. The yeast seemed to make the hops standout and I wasn’t going for that. It turned out a weird wheat IPA like beer that I won’t be making again.
What do you guys think is a good temp range for this strain? I’m thinking lower temps will give me a better balance between banana and clove. Or is it the opposite?
Aahhhhhh. My personal favorite for hefe’s and weizenbocks. Makes an outstanding Roggenbier too.
Thanks about that and all, and it’s noted. I’m sure WLP380 IV is tha bomb but I was asking about Munich dry yeast.