From the HBD Archive
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: Peach Weizen
Date: 1992-07-07 21:32:00 GMT

homebrew@lupulus.ssc.gov writes:


>2). I can get a jar of Widmer hefeweizen which has a large amount of yeast
>in it. I have been told that they add their yeast as a second strain later
>in the process. It is a more flocculent (Why does that word always bring
>images of gaunt monks in cold-floored stone cells in the mountains?) strain
>from what I have heard. I was wondering if I should try to form a starter
>of this yeast from the dregs of a jar and pitch this with my brew. When do
>I pitch the second strain? What are the advantages to this? Are there any
>disadvantages? Is this a dumb idea all together?

My understanding is that Widmer does NOT use a second strain of yeast,
and that on the contrary their yeast is "fluffy" and anything BUT
flocculent. I don't see any reason to use this as a second strain,
although it would certainly be worth trying as a primary yeast. My
impressions are garnered, by the way, from discussions with Frank
Commanday (head brewer downtown) and a couple of other people who work
there.

Also, this is not a specifically weizen strain of yeast but is the same
stuff they use in all their beers; in other words, primarily a
German-style top-fermenting yeast.

The big German breweries repitching at bottling with a lager yeast, to
get a brighter beer. Whether they help flocculate the weizen yeast or if
that primary yeast has been dropped out by cold-conditioning, I don't
know.

- --Jeff Frane



Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.