| Author |
Message |
    
Mike McNeil (24.129.17.181)
| | Posted on Wednesday, February 18, 2004 - 04:16 pm: | 
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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: |
|
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: |
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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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Brews and Views Archive 2004