Danstar Munich Dried Wheat Yeast

[Tony]

its slowing down this arvo to a steady bubble........ ive lost a liter out the lid <_< but it was 1.054 so it can handle a bit of top up in the keg.

Its got that great sweet smell like 3068...... looking good so far.

cheers

 

[KoNG]

My wheaty is in the keg now, yet to be tapped. but tasting quite good after a little scare a few days back.
i too had my brew climb out the fermenter and all through my fridge (days 3 to 5 this occured). quite a display especially seeing though there was no major temp rise.
A tasting the day after ferm clean up.. revealed some higher phenols a little banana and bubblegum.. but also some overlying tacky/fruity sweetness, which was not really desirable to me (wort was at FG).

two days on and about day 7 in primary and it was a different beer...!
the tacky sweetness had gone, even though there was no evident change in gravity, the phenols had disappeared somewhat... with the bubblegum highlighting and a little banana.

so looking better.
will update once cold carb'd and tapped...

 

[Hutch]

"Bubblegum, banana, and not as tart as WB-06"....I'm beginning to like the sound of this yeast!

I'll be keen to know if any of you think this is close to either WY3068 or 3638.
Keep the feedback coming!

 

[Ross]

Put this one down today & fermenting at 21c

Munich Bavarian Heffe
Weizen/Weissbier
Type: All Grain
Date: 2/04/2008
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse efficiency 72% (was expecting 80% - not sure what went wrong)

Amount Item Type % or IBU
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 35.71 %
2.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 35.71 %
1.00 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 17.86 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 7.14 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 3.57 %
17.00 gm Pearle [6.30 %] (60 min) Hops 9.5 IBU
14.00 gm Pearle [6.30 %] (15 min) Hops 4.2 IBU
1 Pkgs Bavarian Wheat Yeast (Danstar #Munich) Yeast-Wheat

Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.64 %
Bitterness: 13.7 IBU Calories: 438 cal/l
Est Color: 10.2 EBC

cheers Ross

 

[Tony]

Looks good Ross...... that Carahell is a great malt isnt it.

Cant wait to get my hands on some dark wheat and knock up a Dunkelweizen...... i tasted it at MHB's shop and its great stuff. Might give him a ring tomorrow chase up some more wheat malt............ have yeast but no malt...... Ahhhhhhhhhhhhhhh

cheers

 

[bconnery]

No banana Ross?

 

[Tony]

No banana Ross?

hehehe

I refuce to put a banana in my wheat beer......... i want it from my yeast!


cheers

 

[Ross]

No banana Ross?

hopefully plenty B)

 

[hockadays]

Put this one down today & fermenting at 21c

Munich Bavarian Heffe
Weizen/Weissbier
Type: All Grain
Date: 2/04/2008
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse efficiency 72% (was expecting 80% - not sure what went wrong)

Amount Item Type % or IBU
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 35.71 %
2.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 35.71 %
1.00 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 17.86 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 7.14 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 3.57 %
17.00 gm Pearle [6.30 %] (60 min) Hops 9.5 IBU
14.00 gm Pearle [6.30 %] (15 min) Hops 4.2 IBU
1 Pkgs Bavarian Wheat Yeast (Danstar #Munich) Yeast-Wheat

Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.64 %
Bitterness: 13.7 IBU Calories: 438 cal/l
Est Color: 10.2 EBC

cheers Ross

Hey Ross I think the reason for the low efficiency is the weyermann wheat. I have the same problem with efficiency of 70% , I.ve tried finer crush and still no difference. When I did a decotion though with a protein rest it came back up to 75% so I will do this next time to confirm..

hockers

 

[geoffi]

I've had ~ 75% efficiency with the Weyermann Wheat, but I've also been doing step/decoction mashes.

To maximise efficiency, how about crushing the wheat very fine? Am I right in thinking that as it doesn't have husks it shouldn't make any difference with run-off? (And anyway, I like to throw in rice hulls, and always get good run-off.)

One thing I notice about the W is the look of it compared to the JW. Looks like a different grain. Darker, not as regular in shape. But tastes superb, even just munching on it.

 

[KoNG]

I've got a mini keg (among others) of my wheat beer heading away for a long weekend...
i'll try and get some notes back on here for sunday.
I find wheat beers are one beer you can give to a complete noob and get them to comment on the flavours and aroma's etc and they seem to nail it everytime without hints etc.. i guess bubblegum and banana etc are distinct for swill drinkers.
So i have quite a few lemmings to 'force' my wares onto this weekend, should be interesting.

 

[Tony]

Hey Ross I think the reason for the low efficiency is the weyermann wheat. I have the same problem with efficiency of 70% , I.ve tried finer crush and still no difference. When I did a decotion though with a protein rest it came back up to 75% so I will do this next time to confirm..

hockers

I get the same.... 70% but 75% with a decoction mash.

The weyermann wheat is definatly a better malt than the JW wheat. Its richer in flavour. Much smoother. I leaves that fluffy grainy texture in the beer that i love. JW wheat is less flavourfull and not as smooth in my opinion. It has its place though. American wheats and the like.

cheers

 

[roger mellie]

Had to go to Sydney this week - ended up in the BBC at Manly - sampled some wheat beers in anticpation of returning home to my Munich effort.

Back home now - What a difference a week in the keg has made.



It's more estery than phenolic - not a lot of bubblegum - but subtle spice and apple with a sweet bready malty palate.

TBH here the 2 dry yeasts are so different - very tempted to do some mixing.

But the thing that is the real standout is the carbonation - mega tiny bubbles that give this really mousse (y) mouthfeel - completely diffferent than the force carb efforts - I am sold on this spunding - esp for the unfiltered beers.

Give it a go - certainly no where near as tart as the WB-06.

RM

 

[Online Brewing Supplies]

Any one tried the Weyermann Cara wheat ? I have stock of it but never used it so it would be nice to hear how it works.
May be in a Dunkle ?
GB

 

[Tony]

Hey Roger...... What is your Spunding Machine? Is it a pressure relief?

I tried this method a while back by prining the keg and gassing to 110KPA. It was a bit flat and needed topping up with force carb.

200 kpa (your 28 psi) would work better. Is this what you did?

cheers

 

[Online Brewing Supplies]

Just to answer my own question :
Cara wheat:100-140 ebc
Dark Ale up to 15% promoted fullness.
Emphasised typical wheat malt aroma.
Dunkle -weizen, enhanced colour.
Sounds like worth a go.
GB

 

[Hargie]

Hey Ross I think the reason for the low efficiency is the weyermann wheat. I have the same problem with efficiency of 70% , I.ve tried finer crush and still no difference. When I did a decotion though with a protein rest it came back up to 75% so I will do this next time to confirm..

hockers

...i have to disagree fairly strongly to that.....my hefe's have 50% weyermann wheat in every grist....the last 10 brews have had efficiencies (into kettle as per pro mash) of 85,80,86,86,90,88,88,88,88,88....look at your mash ph, mash temps and grist in general...weyermann malts are as good as it gets...my opinion only....

...Cougar...

 

[ausdb]

Just to answer my own question :
Cara wheat:100-140 ebc
Dark Ale up to 15% promoted fullness.
Emphasised typical wheat malt aroma.
Dunkle -weizen, enhanced colour.
Sounds like worth a go.
GB

With winter on the horizon this looks like it would go well in an aventinussy sort of batch

RM yes please more info on desgespunden machinen farbriken

 

[goatherder]

Just to answer my own question :
Cara wheat:100-140 ebc
Dark Ale up to 15% promoted fullness.
Emphasised typical wheat malt aroma.
Dunkle -weizen, enhanced colour.
Sounds like worth a go.
GB

Works in lots of beers, not just a wheaty. It's got a great smooth choc-caramel taste when you crunch on it. Use it anywhere you would use a medium-dark xtal.

 

[roger mellie]

Hey Roger...... What is your Spunding Machine? Is it a pressure relief?

I tried this method a while back by prining the keg and gassing to 110KPA. It was a bit flat and needed topping up with force carb.

200 kpa (your 28 psi) would work better. Is this what you did?

cheers

Yep thats it Tony

If you look on beersmith it actually tells you the pSi to set the pressure relief based on the temperature. I set mine at 28 - and I am really impressed with the carbonation - bubbles are all really fine.

One drawback is that there is a bit more sediment as you are racking the beer to keg when there is yeast still in suspension - might need to find my sawn off dip tube.

RM