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Message |
    
gregory gettman
Advanced Member
Username: Gregman
Post Number: 710
Registered: 03-2003
Posted From: 71.234.74.219
| | Posted on Friday, November 06, 2009 - 04:03 am: | 
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So I must be getting lazy in my semi-old age. It has been discovered that no starters are needed for dry beer strains. And since there are more now that have come to the market we must try them. So far so good. BUT what about wheat beers anyone try Safbrew WB-06? I love the 04 and 05. Can dry yeast really make a good hefe? |
Alec
Junior Member
Username: Pdxal
Post Number: 27
Registered: 03-2009
Posted From: 71.214.84.216
| | Posted on Friday, November 06, 2009 - 04:27 am: |
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I'd like to get some feedback on this strain too, as well as the Danstar Munich yeast.
Has anyone used them? |
dhacker
Senior Member
Username: Dhacker
Post Number: 1850
Registered: 11-2002
Posted From: 98.66.33.82
| | Posted on Friday, November 06, 2009 - 12:34 pm: |
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Have not tried the WB-06 nor the Munich. I did use the K-97 once with less than satisfactory results, though it might have been a procedural goof on my part. I'm just trying to figure the recent spike in prices for the most widely used strains from Fermentis which are making it less attractive for use. |
gregory gettman
Advanced Member
Username: Gregman
Post Number: 711
Registered: 03-2003
Posted From: 71.234.74.219
| | Posted on Friday, November 06, 2009 - 03:31 pm: |
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That's a whole other topic. They had some dry yeast strains for almost $6 a pack at one store? Why even use it if the price is that close to liquid. |
davidwaite
Senior Member
Username: Davidw
Post Number: 2034
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Friday, November 06, 2009 - 04:12 pm: |
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Convenience. If I want to brew a lager and haven't got an adequate starter or yeast cake available, having a satchet of dry lager yeast in the fridge would allow me to do so.
I'm actually going to do a round of brewing over the week of thanksgiving using dry yeast only, and am planning on trying the WB-06 and Danstar Munich for the first time. Thinking of brewing a 'regular' wheat beer with each to get an idea of the attributes these strains produce and then if I find them favorable, perhaps use the yeast cakes for a big dunkel weizen and/or weizen bock. |
Patrick C.
Advanced Member
Username: Patrickc
Post Number: 936
Registered: 01-2001
Posted From: 72.37.171.84
| | Posted on Friday, November 06, 2009 - 04:50 pm: |
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I like the Munich and will use it again, but it's not as strong in flavor as the liquid strains (maybe why I like it?). I don't know if it gives more character at higher temperature. I fermented around 68F and it gave a light bannana and clove flavor. More than an American Wheat, less than a true German Hefe. |
Bierview
Advanced Member
Username: Bierview
Post Number: 613
Registered: 03-2003
Posted From: 67.83.200.90
| | Posted on Friday, November 06, 2009 - 04:55 pm: |
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I noticed the directions on a package of Safale 05 to sprinkle the yeast on top of the beer. Shouldn't it be hydrated? |
Patrick C.
Advanced Member
Username: Patrickc
Post Number: 937
Registered: 01-2001
Posted From: 72.37.171.84
| | Posted on Friday, November 06, 2009 - 05:24 pm: |
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Never had any problems sprinkling it on top. Conventional wisdom is that rehydrating will give you more viable cells, but I've found that enough of them of them live to get a fast start and full attenuation. Never done a side by side test. Maybe SAF does something in their process to reduce the osmotic shock, or maybe there are enough cells that it doesn't really make a difference. In this case following the directions is easier  |
Alec
Junior Member
Username: Pdxal
Post Number: 28
Registered: 03-2009
Posted From: 71.214.84.216
| | Posted on Friday, November 06, 2009 - 10:59 pm: |
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David, please report back with your findings after the beers finish out, we'd appreciate it.
Thanks! |
Dave Witt
Senior Member
Username: Davew
Post Number: 1356
Registered: 03-2003
Posted From: 68.57.245.38
| | Posted on Friday, November 06, 2009 - 11:17 pm: |
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I used WB-06 on a Hefe I brewed a couple months ago. Not as phenolic or fruity as Wy Weihenstephan, but still nice, none the less. I would say it is worth using if you want to brew a weissbier on a moments notice. |
gregory gettman
Advanced Member
Username: Gregman
Post Number: 712
Registered: 03-2003
Posted From: 71.234.74.219
| | Posted on Monday, November 09, 2009 - 05:56 am: |
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So Dave were the esters muted in anyway or authentic? Was the beer flat in flavor profile?
Did you o2 the wort? What temp did you use?
It's already bubbling right now but does not seem to behave as wild as a true wheat yeast?
Although it is only about 60 to 64F right now. I'll report back on my personal findings for all those interested.
And I think the Hop growers are talking to the dry yeast people.... |
Jim Smith
Junior Member
Username: Yajsmith
Post Number: 77
Registered: 04-2003
Posted From: 98.26.182.80
| | Posted on Monday, November 09, 2009 - 10:46 am: |
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Gregory, my hefeweizen made with WB 06 just took 2nd place in a 210 entry contest. After years of using Wyeast 3068 I couldn't tell the difference in using the the WB06. Phenolics and flavor profile were just what one would expect. Maybe the 40 minute rest at 110 had something to do with it. Used 2pkgs for 10 gal and fermented at 68 degrees with 2 minutes of pure 02 before pitching. Cheers, Jim Smith |
Tim Polster
Intermediate Member
Username: Bassman
Post Number: 308
Registered: 11-2004
Posted From: 68.95.249.239
| | Posted on Tuesday, November 10, 2009 - 12:09 am: |
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Wow Jim, that is a pretty good recommendation.
I think I will try this yeast on my next hefeweizen.
I do a long rest @110 as well. |
Dave Witt
Senior Member
Username: Davew
Post Number: 1358
Registered: 03-2003
Posted From: 68.57.245.38
| | Posted on Tuesday, November 10, 2009 - 04:24 am: |
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Greg,
I did the rest at 110 as well. The one time I used 3068 was fermented at 63-64. This one went started at about 65 and was raised to 70 after the kraeusen began to fall. This provided more banana than I thought it would have, going by what I've heard from others. Very nice balance for only my third hefe ever. |
gregory gettman
Advanced Member
Username: Gregman
Post Number: 713
Registered: 03-2003
Posted From: 71.234.74.219
| | Posted on Tuesday, November 10, 2009 - 04:32 pm: |
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Yeah, I've read that from more than a few. This yeast will be phenolic the closer you are to 60F and banana if it raises above 70F. I wonder what it would do at 80F? Again that's what I've read not personal experience. Thanks to all for your info. I'll report after it finishes in a week or so. |
Tom Viemont
Member
Username: Vantas
Post Number: 115
Registered: 03-2003
Posted From: 158.228.1.35
| | Posted on Wednesday, November 11, 2009 - 04:26 pm: |
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I did a split batch of weizenbock last year between WY3068 and WB-06. Overall, I felt the liquid yeast provided more fruitiness and roundness than the WB-06. The dry yeast had less character, but it was certainly passable. I made a starter for the liquid yeast and rehydrated the dry yeast, so for my purposes both strains started on an even footing.
For me, the bottom line was that you can't beat dry yeast for convenience but liquid still wins out for flavor. |
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