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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * March 02, 2004 * Weizenbock and White Labs Hefeweizen IV < Previous Next >

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Mike McNeil (24.129.17.181)
Posted on Wednesday, February 18, 2004 - 04:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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?

Thanks all.
 

Bill Pierce (24.141.129.137)
Posted on Wednesday, February 18, 2004 - 04:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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 (69.22.111.215)
Posted on Thursday, February 19, 2004 - 02:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
Joe

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