Safbrew WB-06

[oblivious]

hop and grape are now selling Fermentis Safbrew WB-06

[steve_flack]

They have done for a while.

[oblivious]

they had not up date there web site for a while


its supposed to have the traits of a German yeast over a Belgian wit?

[steve_flack]

They've been threatening to have a new website which is why the old one hasn't been updated - sadly that's been the situation for a while now.

[bconnery]

they had not up date there web site for a while


its supposed to have the traits of a German yeast over a Belgian wit?

That's right. And it is very good.
A lot of guys I know have tried it a few times now and the consenus is it is a very good hefe yeast.
A few points, based on what people have been reporting down under...
It is more clove than banana etc, even at higher temps.
As such, doing an acid rest to increase the clove most have regarded as not necessary, and even detrimental, unless you really like clove...
The optimum temp appears to be 21-22C. That is where people have been reporting the best balance of flavours.
The general feedback is that this produces a wheat with a more clove, spicy tart profile than a bavarian fruity/banana type wheat.
It has been used to produce some comp winning wheat beers, the feedback on this has been overwhelmingly positive, but it isn't the yeast if you like a strong banana/bubblegum type wheat.

[steve_flack]

So is it more like WLP-380 then? I used that last time out and liked it. I'm more of a clove person myself and did an acid rest and fermented at 17C. Would it be better to skip the acid rest and ferment a smidgen higher.

[bconnery]

So is it more like WLP-380 then? I used that last time out and liked it. I'm more of a clove person myself and did an acid rest and fermented at 17C. Would it be better to skip the acid rest and ferment a smidgen higher.

I've only ever used 300 previously so I can't say about the first one...
Some guys have still done the acid rest and fermented at 22 but one brewer at the club I go to did this and found the clove way too high.
Many guys have done just that, no acid rest and ferment at 21-22, that's the consensus I'm seeing.
I haven't tried this myself yet, I have a double pack of it in my fridge waiting for a strawberry wheat and a dunkelweizen but not for a few weeks will I have any personal experience of the yeast.
I've tasted a few beers made with it now though and they have all been very good...

[mysterio]

I've found 300 disappointingly neutral, the beer has turned out well but more like Erdinger (which I think is fairly bland) rather than Weihenstephan which has a lot of the banana character. I imagine its a yeast where you can really alter the results by tweaking the temperatures, pitching rates and so forth.

[awalker]

I've found 300 disappointingly neutral, the beer has turned out well but more like Erdinger (which I think is fairly bland) rather than Weihenstephan which has a lot of the banana character. I imagine its a yeast where you can really alter the results by tweaking the temperatures, pitching rates and so forth.

I manage to get quite a bit of banana from it at 22oC (the wife likes it like that)

Apart from last batch were i pitched 400 instead
Not happy