safale wb-06

[tschmidlin]

@jaybeerman

@tschmidlin

I enjoy the yeast character of a weizen, both in the flavor and aroma.  The weizens tend to be fuller bodied than the American wheats I’ve had, and I like that.  They are also generally a bit sweeter and smoother.

I agree that it’s hard to beat the spectrum of flavors in a good weizen.  If an american wheat had depth of flavor (though lacking the clove/banana) and managed to be, fuller bodied (i.e. sweeter and smoother) you’d like it?

Maybe.  I’d have to try it to know for sure.

[system]

@tschmidlin

Maybe.  I’d have to try it to know for sure.

[yugamrap]

I’ve used WB-06 and also find it a bit tart for my liking.  I prefer WLP300 or WLP380.  WY3068, WY3056 and WY3638 are good, too.  They all have slightly different characteristics.  As well, you can play with fermentation temperature to coax different characteristics our of the same yeast.

[tomsawyer]

I was getting tartness with WLP300 and 380, but I figured out it was to due to my water.  Built a low-sulfate, soft water with a little chloride and the hefe’s are much better.