From the HBD Archive
From: bliss@csrd.uiuc.edu (Brian Bliss)
Subject: Wyeast Bavarian Wheat Yeast
Date: 1992-07-10 01:18:57 GMT

>> I enjoy the strong "clove like" flavor of certain weiss beers yet I haven't
>> been happy with the results of kit weiss beers using the Wyeast wheat strain.
>
>Has anyone else noticed that the Wyeast #3056 (Bavarian wheat) seems to be
>less "clovey" and rich since they changed their packaging? I make weizen
>quite a bit, and lately my batches just haven't been as rich as they used
>to be. Perhaps Jeff Frane knows something about this.

What temperature did you ferment at? I have heard that keeping the
temp @ 70-75 F favours the S. Delbruckii more that lower temps, which
favour S. Cervasae (Ale yeast, however you spell it). My last wheat
beer use Wyeast Bavarian Wheat yeast in the new packaging, and it's
plenty "clovey". The temp in the basement was around 70F during the
major portion of the fermentation.

bb


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