Looking for "neutral" yeast suggestions for a hoppy wheat recipe

[majorvices]

@wort-h.o.g

@jtoots

@majorvices

@jtoots

If you’re leaning towards a Hefe yeast, I’d suggest American Hefe over German… I recently did a 10 gallon batch split in half, one of each of the above yeasts, and the American Hefe had a much more subtle banana/clove.

American Hefeweizen shouldn’t have any banana or clove.

It was definitely there, although as I stated it was much more subtle than German.  On White Lab’s website, “this yeast produces a very slight amount of the banana and clove notes.”
Yeast and Fermentation | White Labs

i think major is just pointing out that American hefe “shouldn’t have” banana or clove notes-not that the yeast doesn’t produce it however slight or subtle.

I have never tried that yeast before so I have no comment about the flavor profile.  For a hoppy american wheat I would highly recommend staying away from any strain that produces any banana or clove because those flavors clash with hops.

[jtoots]

@majorvices

i think major is just pointing out that American hefe “shouldn’t have” banana or clove notes-not that the yeast doesn’t produce it however slight or subtle.

I have never tried that yeast before so I have no comment about the flavor profile.  For a hoppy american wheat I would highly recommend staying away from any strain that produces any banana or clove because those flavors clash with hops.

[/quote]

Now I’m fully confused  ??? :o ???
Anyhoo, sounds like we agree on the fact that banana and clove are not what we’re looking for in this case, which was my original point.  Happy to move on.  ;D

[erockrph]

I think a lot of the confusion comes from using the phrase “American hefeweizen”, which (in my opinion) should never be used. A hefeweizen is a cloudy wheat beer of German origin which contains a considerable amount of ester and phenolic fermentation character. An American wheat beer is nothing like a hefeweizen other than containing a substantial portion of wheat malt. It is generally crisp, clear and cleanly fermented.

OK, I’ll get off the soapbox now…

[69franx]

@erockrph

I think a lot of the confusion comes from using the phrase “American hefeweizen”, which (in my opinion) should never be used. A hefeweizen is a cloudy wheat beer of German origin which contains a considerable amount of ester and phenolic fermentation character. An American wheat beer is nothing like a hefeweizen other than containing a substantial portion of wheat malt. It is generally crisp, clear and cleanly fermented.

OK, I’ll get off the soapbox now…

Just reading through this thread I was getting confused as well. Thanks Eric for (at least for me,) clearing it all up.

[a10t2]

@erockrph

I think a lot of the confusion comes from using the phrase “American hefeweizen”, which (in my opinion) should never be used.

I think they label it as such because Widmer calls their beer a hefeweizen. Whether they should do that, well… :

[jonhughey_att.net (HoosierBrew)]

@a10t2

@erockrph

I think a lot of the confusion comes from using the phrase “American hefeweizen”, which (in my opinion) should never be used.

I think they label it as such because Widmer calls their beer a hefeweizen. Whether they should do that, well… :

I use Wyeast 1010 occasionally , which is supposedly the Widmer equivalent. It is a little bit tart but in no way hefe-like. I agree that the ‘American hefe’ term is confusing and misleading.

[wort-h.o.g]

ah yes back to the thread topic of neutral yeast…