Expensive yeast

[retourrbx]

How many of you guys use the expensive Wyeast and White labs yeast? Seems a lot of extra money - I'm wanting to make a Hefeweizen... is there a cheap way to do it?

[retourrbx]

Cheers - I'll give it a go - has anyone tried this compared to a liquid yeast and could comment on any differences?

[mysterio]

I personally think the WL300 makes a fine weiß bier, i've tried the dried version and don't like it much but it still makes a good beer. I've not tried the Wyeast version, but I believe both of the liquid strains are from Weihenstephan.

[oblivious]

I have used the Brewferm yeast, it good but it’s not a hefe. There will be no balance of the clove’s and bananas, but it will still make a wheat good beer. If you want a true hefe you will have to go to the liquid yeast, but you can save the yeast after the primary to reduce your costs.

[BarryNL]

I personally think the WL300 makes a fine weiß bier, i've tried the dried version and don't like it much but it still makes a good beer. I've not tried the Wyeast version, but I believe both of the liquid strains are from Weihenstephan.

I just made a batch of dunkelweizen with the Wyeast Weihenstephan. Lovely banana flavours and aromas. In fact, very like the genuine Weihenstephan version.

[steve_flack]

I've used the Brewferm recently - as oblivious said, it makes a nice beer but in the wheat beer I made it was lacking in cloves/banana that a commercial beer would have.

[delboy]

Im using 3068 for a wheat beer at the moment and it tastes like something you have scraped off a burnt pan, not a snifter of banana or bubblegum so far. That said i was fermenting at 17C it now at 21C, hoping to inject a bit of life into the flavour.

[BarryNL]

Im using 3068 for a wheat beer at the moment and it tastes like something you have scraped off a burnt pan, not a snifter of banana or bubblegum so far. That said i was fermenting at 17C it now at 21C, hoping to inject a bit of life into the flavour.

I think my ferment hit 26 at one point - hence the strong banana flavours

[oblivious]

My wheat (with Brewferm Yeast) is crystal clear with out the yeast, I though it could be a good starter beer for the bud/miller drinkers and if you/they want a little more flavor add the yeast to it. Two beers for the price of one you can’t argue with that!

[delboy]

I wish i'd started at the higher temp, its a bummer to have spent the extra cash on a speciality yeast plus all the hassle of setting up a starter all for it to end up with little character apart from a smokyness that i don't particulary like .

My TC that is fermenting warm with this yeast tastes fantastic so far.

[BarryNL]

I wish i'd started at the higher temp, its a bummer to have spent the extra cash on a speciality yeast plus all the hassle of setting up a starter all for it to end up with little character apart from a smokyness that i don't particulary like .

Oh well, that's how we learn how to make better beer the next time

[retourrbx]

Is there a link to a post that tells you how to save the yeast from the primary and if so could you let me know how long I could expect it to keep for. What temp do you think would be best to keep the Wyeasts at? I use a heater to keep them at 20degrees usually.

[oblivious]

Is there a link to a post that tells you how to save the yeast from the primary and if so could you let me know how long I could expect it to keep for. What temp do you think would be best to keep the Wyeasts at? I use a heater to keep them at 20degrees usually.

Here are two

http://hbd.org/carboy/yeast_washing.htm

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

[Matt]

I wish i'd started at the higher temp, its a bummer to have spent the extra cash on a speciality yeast plus all the hassle of setting up a starter all for it to end up with little character apart from a smokyness that i don't particulary like .

My TC that is fermenting warm with this yeast tastes fantastic so far.

Delboy,

I got the same burnt effect from 3068 - on bottling the fv stank of it and the beer had a slight taste of it, but it disappeared after two weeks conditioning.

Hope you get the same result.

Cheers,
Matt

[delboy]

I wish i'd started at the higher temp, its a bummer to have spent the extra cash on a speciality yeast plus all the hassle of setting up a starter all for it to end up with little character apart from a smokyness that i don't particulary like .

My TC that is fermenting warm with this yeast tastes fantastic so far.

Delboy,

I got the same burnt effect from 3068 - on bottling the fv stank of it and the beer had a slight taste of it, but it disappeared after two weeks conditioning.

Hope you get the same result.

Cheers,
Matt

Others had told me that it can be normal at lower fermentaion temps but thats the first confirmation that it will dissapate in the conditioning, thats great news Matt, ta very much.