Expensive yeast

[Barley Water]

In the states, we are paying about $5 for a smack pack (or tube) of yeast which is not too bad. I have made more weizen than I am willing to admit to, mostly because it is refreshing and so hot here in the summertime. In my opinion, if you want German wheat beer, you really need to use the right culture otherwise you will never get the clove/banana you are looking for. We also have a style here that we call American wheat beer which uses regular ale yeast and is more agressively hopped if you want to use the dried yeast. The American style is also refreshing but I prefer the German (plus I get to drink it out of the tall weizen glasses which of course adds to the alure). The guys here have had good luck with at least a double decoction mash and of course you can alter the proportion of clove to bannana by messing with your fermentation temperature.

By the way, a friend of mine started getting the smoky aroma and flavor from his wheat beers which he attributed to infection. I would be interested to hear what in your opinion is causing the problem because I agree it really does mess up the taste.

[Frothy]

http://www.schwedhelm.net/brew/yeast_harv_freeze.html

That's a really great page. I'm trying my hand for the first time today at culturing some yeast at home using Agar & petri dishes etc. Will have to let you know how I get on. It's about time I put my Microbiology degree to some kind of use. I think the only consideration with culturing yeast at home is you'l have to plan ahead at least 3-5 days of a brew to get a good starter going and no less than betadine, alcohol or a burner for sanitation.

Frothy

[delboy]

By the way, a friend of mine started getting the smoky aroma and flavor from his wheat beers which he attributed to infection. I would be interested to hear what in your opinion is causing the problem because I agree it really does mess up the taste.

After seeing your post earlier i had another taster from the fermenting bin, i could swear that the smoky taste is reduced from what it was initially, i could be kidding myself though (i've been known to do that).
Fingers crossed its nothing to do with an infection and that the yeast will clean it up at the higher temp i now have it at (21C ish).
I'll report back in a week or so when im sure.

[BarryNL]

By the way, a friend of mine started getting the smoky aroma and flavor from his wheat beers which he attributed to infection. I would be interested to hear what in your opinion is causing the problem because I agree it really does mess up the taste.

After seeing your post earlier i had another taster from the fermenting bin, i could swear that the smoky taste is reduced from what it was initially, i could be kidding myself though (i've been known to do that).
Fingers crossed its nothing to do with an infection and that the yeast will clean it up at the higher temp i now have it at (21C ish).
I'll report back in a week or so when im sure.

Probably is - my wheat beer started out with quite a smoky taste which fairly quickly reduced. It's still there slightly after a couple of weeks in the bottle, but it's only in the background now.

[steve_flack]

http://www.schwedhelm.net/brew/yeast_harv_freeze.html

That's a really great page.

As is this one

http://www.alsand.com/beer/yeast/index_E.html

[Frothy]

Excellent site. His diagrams of sterile transfer (aseptic technique) are 1st class & his theory is sound.

Frothy