ill report back when it arrives and I brew with it.
I found the same thing when I trialed it when I couldn't get WLP300. I save a few vials of yeast and make a starter for the next Hefe brew.ok, so my WLP351yeast experiment is about halfway though. fermentation starting at 18, then raise to 22, then back to 18 in the primary; followed by the bottle at 18 for a week
the beer has nothing interesting about it at all. it's a good beer, but not 'amazing' like Schneider yeast, or 3068.
all in all, not a yeast I will buy again.
not sure about this one. dextrose is a sugar, and one that would be eaten by the yeast in the fermentation process; I can't see how this would have an impact on the yeast creating the banana (or clove if your using Schneider yeast). pitch rate, temp variation during fermentation, pitch temp, will have the greatest impact on the yeast ability to produce banana. I also read that PH has a major factor as well, a factor in watching more and more with my weizen beers. .Has anyone experimented with dextrose additions in their weissbier? It adds to the banana character. But on the flip side you get a slightly lower FG. I’m drinking my Hefe alongside the Weihenstephaner I’ve tried copying, and I like the fuller mouthfeel from the Weihenstephaner.
I used 3% dextrose, but I might reduce that to 2% and up the fermentation temperature 1C next time.
For sure the Weihenstephaner 14IBU is a lot less than my 14IBU. Mine has detectable bitterness that’s absent in the Weihenstephaner. I’ll aim for 10IBU next time which should be a better match.
fascinating; I've never come across this before.Without Glucose (dextrose) yeast will follow a different pathway and it cant make isoamyl acetate.
The whole point of adding Glucose is to send the yeast down the banana pathway.
True,all the other factors you mentiond are important, but no glucose no banana.
Dextrins would be a whole other conversation.
Checked my records this morning, looks like I made a 3 L starter for a 20l batch, I'll half that next time, do you think that will be small enough?Too much yeast kills banana!
That’s about the only thing that comes to mind. To get more Banana you should be pitching at the low end of the recommended ale range (0.4-1.0M cells/mL/oP). A lot of home brewers translate this to mean underpitching which it isn’t. You could go a bit hotter 22-23oC.
I like to do this one with Weyermann Floor Malted Pilsner and German Wheat around 50/50, sometimes it’s a banana bomb sometimes a bit bland. This about the only beer I brew where the outcome is a bit random and I'll be buggered if I know why, just a temperamental yeast (maybe).
Big ups for doing that decoction, I had a chat with Dr. Bertram Sacher, and asked him, if he wasn’t brewing under the Reinheitsgebot would he just ad glucose and got back a ja in bold.
I just measured the FG of Weihenstephaner Hefe Weissbier and got 1.010. At 5.4% ABV, that’s an OG of 1.051. Exactly the numbers you have. That was a surprise to me as it has the mouthfeel of a slightly higher gravity beer.One of my favourite beers
Having a look at the website from Weihenstephan they say, OG 12.7oP or 1.0508 (1.051), alcohol 5.7% from which we can deduce an FG of 1.0103 (well if you can measure the 0.0003) call it 1.010
Apparent attenuation is 79.7% (call it 80%) which is a bit higher than you would expect from say W 3068. Assuming your wort isn’t super fermentable adding a bit (<5%) of dextrose shouldn’t have much effect on where the beer pulls up, it will have a big effect on the banana aroma/flavour given you don’t overpitch or brew way too cool.