Try finding one in decent condition! I love 3638 though, same difference.Schneider Weisse is the king of the wheaties and the archetype of the style, IMO.
Reculture their yeast FTW...
Just thought I'd post a quick update, bottled my hefe with the WB06 last night. There was definite banana in there with bubblegum. The clove had dropped off a little. I kept this at 22c for a week after FG was reached. I really like how this turned out.
Nice. What % wheat did you use?
It was a "Brewers Selection" fresh wort kit, not sure of the grain bill they use sorry. I boiled up 15gm of ground coriander seed and 20gm of orange zest and added it to the wort.
Hmmm, don't know what happened here as I stopped receiving emails letting me know that others had posted...not to worry.
Thanks for the feed back. I really appreciate it. As I said before, I have made many Hefeweizens in the past and I am really only asking questions regarding this WB-06 yeast.
I think I'll give it a go and see what happens. Can't be too bad. I'll run the ferment at 22C and keep my fingers crossed.
Praticalfool, don't use crystal to get the colour profile, use Carahell :super: 250 grams for 25 litres does the trick.
Curiosity got the better of me and I took an SG sample of my hefe fwk with wb06, bubblegum and clove but not much banana so far. It sure did take off though, down from 1046 to 1020 in 48hrs. Pitched at around 22c and been hovering around that since.
Hi Lindsay, good to see you are still brewing. A little tip for colour - Carawheat. It gives a dryish nutty flavour and of course adds colour.
Cheers, Wes
Yep, still going stronger than ever Wes. I don't get on here as often as I used to though. I have found that the young new brewers suck your brains until their heads swell up and then turn around and tell you what your doing wrong.
Anyway, back to the Hefeweizen. I know our memories are not as good as they used to be, however, it was your good self that steered me down the track of Carahell in a hefe and I have never changed. How about that!!
Thanks guys, I'll have to find some of that carahell or carawheat in my next order. I was just loving the way a very small amoun of crystal (could've been the decoctions) gave my beer that clingy heady foam and that smooth lightly coat the throat silkiness. My hefe keg was quite well drunk so I'll have to knock out another when I get back.
PS: I never quite met the said old crew as I didn't exist at that time. If it is like what I've learnt by going over to other brewers' brews then bring it all back.
No big krausen. It's also more of a belgian wit yeast than a german hefe.
I like it though. Lots of cloves. Just don't expect banana. WB06 will be more like 380 than 300.
Going by most other yeasts you would think the cooler the more smooth the esters will be. Mash at 47 for 15 and see how much clove comes through with a ferment temp at 17 degrees. Might give that a go in my up coming dunkel weizen.Have tried beers with this but never used it myself. I've been having a read and opinions seem to be varied with this.
Some say:
17'= bubblegum
18'= cloves
24'= no banana
22' bubblegum and banana.
Does any one have anything else to add to this? I pitched a couple of hours ago and have it sitting at 20'. I love the bubblegum in a hefe, though it's elusive for me.
Waddya's reckon?
Cheers.
Going by most other yeasts you would think the cooler the more smooth the esters will be. Mash at 47 for 15 and see how much clove comes through with a ferment temp at 17 degrees. Might give that a go in my up coming dunkel weizen.
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