Mike McNeil (126.96.36.199)
|Posted on Wednesday, February 18, 2004 - 04:16 pm: ||
Does anybody out there have any experience with this particular yeast strain (WLP380)? I'm brewing a 1.075 OG Weizenbock and was considering this strain since it has a higher attenuation rating than the WLP300. Would the flavor profile of this yeast be appropriate for a Weizenbock?
Bill Pierce (188.8.131.52)
|Posted on Wednesday, February 18, 2004 - 04:22 pm: ||
I'm sure this strain would work for a weizenbock, but most weizenbocks are not so highly attenuated. They tend to have quite a bit of maltiness and residual sweetness. A dry finish is not part of the flavor profile for this style.
Joe Alf (184.108.40.206)
|Posted on Thursday, February 19, 2004 - 02:35 am: ||
I made a great Wiessenbock last year with that yeast,fermented at 64d..This year I used it again and fermented at 59d, the lower gravity half of this batch I've already kegged it has a very pronounced clove flavor that needs to mellow out a little more.I think the bold flavors of this strain are better suited to a stronger beer,like a 1.075. Aventis clone? This could be the yeast used,my attempt was close.
Don't pick this one just for attenuation,it's the flavors that make it unique.