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General Category => Yeast and Fermentation => Topic started by: hankus on April 19, 2010, 03:10:27 PM

Title: Saf WB-06 Dried Wheat Yeast
Post by: hankus on April 19, 2010, 03:10:27 PM
having learned the advantage of not being the first nor the last to attempt a new process (a variant of "he who hesitates is often saved"),I have yet to use my WB 06. for a hefeweiss.Please share your experiences with it and include the mashing and fermenting temps since this seems critical in this style
Title: Re: Saf WB-06 Dried Wheat Yeast
Post by: babalu87 on April 19, 2010, 03:20:12 PM
having learned the advantage of not being the first nor the last to attempt a new process (a variant of "he who hesitates is often saved"),I have yet to use my WB 06. for a hefeweiss.Please share your experiences with it and include the mashing and fermenting temps since this seems critical in this style

I do a two step infusion mash 110 then 133
I then do a decoction mash to get to 152 ( I think decoction is critical with German Wheat beers)

Pitch at 60 and ferment at 64-65 is what gave me the best results with that yeast
Title: Re: Saf WB-06 Dried Wheat Yeast
Post by: euge on April 19, 2010, 06:42:35 PM
It's a great yeast. Also did decoction/no decoction and it seems the decoction was better.

Ferment mid 60's and it's ready in about two weeks. I didn't get too much clove/banana from it. Also this yeast drops pretty fast so you'll end up with a crystal-weisse if it's kegged.
Title: Re: Saf WB-06 Dried Wheat Yeast
Post by: majorvices on April 19, 2010, 07:17:12 PM
I'm personally not a big fan of the strain. For me it produces a mostly tart one dimensional weissbier. My recommendation is stick with superior liquid strains.
Title: Re: Saf WB-06 Dried Wheat Yeast
Post by: babalu87 on April 19, 2010, 07:25:18 PM
I'm personally not a big fan of the strain. For me it produces a mostly tart one dimensional weissbier. My recommendation is stick with superior liquid strains.

Yes, I would agree with this
Title: Re: Saf WB-06 Dried Wheat Yeast
Post by: a10t2 on April 20, 2010, 03:01:12 PM
I'd also agree with Keith, when making a weizen. I do, however, like WB-06 in a American Wheat, for something with more character than 1010 or 1056.