Hefeweizen WLP 300 cheaper Supplier?

[Subsonic]

Hi all, I am going to make a wheat beer in the next few days and have run out of yeast. Currently all the yeasts I am looking at are around £5 a pack plus £5 postage. I am in the UK and looking for smething like a a White Labs Hefeweizen WLP 300. Grain bill 50/50 malt to wheat. I reuse most of my yeasts so want to try and keep a bit back for future brews. If any of you wheat nuts have some info I would be obliged. Not too keen on the cloves but bananna ok. Subsonic

[GARYSMIFF]

Hello, not sure if this will do but I bought some Franziskaner Hefe-Weisse http://beeradvocate.com/beer/profile/142/1946 and used the yeast in the bottom of the bottle and so far have made 3 great brews albeit one was a ginger beer from this recycled yeast.

At the same time you can see if this is where you need to be going, not a bad drop of juice.

[edit1now]

Packet yeast:

My two half-batches of Wit aren't ready yet, but the tastes before bottling suggested that WB-06 was clovey and S-33 wasn't. I didn't get clove or banana from any of the three Hefeweizens I've done with Danstar Munich Wheat Beer yeast.

With all of them I may not be getting the right flavour profile from the yeast because they've been fermenting at front room temperature, without any cooling - I'm hoping to try a batch fermented at e.g. 17 degrees once I've got my fermenter chilling sorted out.

Gary - is the yeast in the Franziskaner the primary strain, or a separate bottling one?

[GARYSMIFF]

Sorry not sure but http://www.germanbeerguide.co.uk/hefeweiz.html


Oh not sure if you have seen this, sadly the Frank Skinner Hefe is not listed.lol


http://www.beer-pages.com/notes.php

[coatesg]

I reuse most of my yeasts so want to try and keep a bit back for future brews. If any of you wheat nuts have some info I would be obliged. Not too keen on the cloves but bananna ok.

From all the stuff I read and heard, the liquid yeasts are the way to go for a hefe - the dried yeasts apparently don't always give the right balance of clove and banana (though the temperature of the ferment is critical - 17C is the temperature I've seen quoted many times for WLP300 at least, and so it's what my hefe is sitting at at the moment).

Also, I've read that the hefe yeasts don't keep well - if you keep slurry for reuse, maybe a week or two tops in the fridge, and I'd do a starter again to grow up some fresh cells before repitching. I'd guess that many of the bottled Hefes also have the primary strain filtered out and then bottle conditioned with a more stable lager yeast.