Some brewers will use more unmalted wheat to ensure a permanent haze. of 1.056. Both yeasts started within twelve hours at 70F, and both hit final gravity of 1.012 from 1.049 on the seventh day. The final product is pretty hazy, but not really cloudy. Bavarian hefeweizen's unmistakeable bouquet of banana and clove. Everyone at the dinner liked it. This strain ferments much cleaner than it’s hefeweizen strain counterparts. A real crowd pleaser! Seemed a bit slow on the start but took off and produced my best so far. I popped one open yesterday while brewing a barleywine, and as if to remind me just how much aging can improve a beer, the weizenbock was absolutely amazing. This beer is bottle conditioning currently, but sampled during bottling and it seems like it is going to be a tasty, tasty beer. Final product had low to zero banana or clove, as this was the desired result. Made a hef with this strain, one the best beers I have made. WLP300 Hefeweizen Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products. With balanced phenol production, this strain produces notes of clove but remains banana forward. Moderate intensity of banana esters and a refreshing plumminess in the finish. Using a 1pt starter I had fermentation in 8 hours, complete blow off in 18 hours! Hefeweizen WLP320: L: White Labs: Med/High: 72-77%: 50-55°F: Slight amount of banana and clove notes. What could cause this. Lots of cloves to the nose. People love it. Altbier shines with a restrained yeast that can delicately layer fruity esters in with delicious malt. When I make a starter with this strain it usually smells like a sulfur bomb when pitched, but cleans up very nicely in the finished product. You can try other weizen-type yeasts, and might prefer one strain to the another, so feel free to experiment. It was in primary at 68 for three weeks, and after 6 weeks in the bottle... it was fine. To this end, the fact blind tasters were able to reliably distinguish a Hefeweizen fermented at 60°F/16°C from one fermented at 72°F/22°C provides some support for the idea that fermentation temperature can be used as a way to dial in certain characteristics when using more characterful yeast strains. I won't try 380 again when brewing a summertime wheat. Brought temperature up one day to 74 and produced heavy banana scent. Our team will follow up with you as we work to expand our shipping territories for organic yeast.**. Makes an easy drinking summer wheat, which is what I was going for. Hopefully it won't take the full three years to mature. Faithfully reproducing archetypal German ales requires very specific yeast. Made starter, fermented at 72° f. Awesome banana flavor. Upped the IBUs with Mt Hood to around 22. Overall I think I like it: better carbonation 8.371g/L than the first batch 7.938g/L, more alcohol probably 4.92% than my first batch (COOPERS WHEAT CAN WITH ORIGINAL YEAST) 3.72% maybe the older it gets the better it will be. The result surpassed my expectations by far. Made a modified version of the basic wheat ale listed in the latest addition of Zymurgy (May 2010). There are, however, different strains of top-fermenting yeasts that produce different results in the brewing process. Impressive fermentation, 14 days in primary at 69-71F with a nice strong banana scent. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. A hint of bitterness, which usually originates from yeast, accompanies these sweet notes. Each one produces slightly different flavor profiles, like one that has notes of bananas while another has notes of cloves. Feedback and experiences from previous customers. Only my third batch ever and went over very well at the brew club meeting. The result was a very easy-to-drink ale that won over several homebrew critics. When I looked at the bottom of the fermenter, it was caked with yeast cells! Add two different Hefeweizen yeast to soften the ester and increase the phenolic characters WLP300 German Hefe WLP380 Hefe IV 50% 50% Brewery in Florida German Hefeweizen ... Chris White’s Using Single Yeast Strains in a single fermentations poster at CBC 2003 . When I looked at the bottom of the fermenter, it was caked with yea. There was some suffer during and after fermentation but it disapated after two weeks of keg conditioning. Very clean yeast. I recommend this for anyone wanting to brew an authentic Bavarian wheat beer. OG:1042 FG:1009. I let the hydrometer sample settle out for an hour in the fridge and remained nice and cloudy. Fermentation temperature: 68° F Attenuation: NA Hours to get to 50 percent attenuation: NA, Domestic and Canada: 888.5.YEAST.5 International: 858.693.3441 [email protected] Fax: 858.693.1026 (US & Canada only). Strong banana nose with a slight hint of clove and a slight, almost buttery sweetness. I don't think the yeast choice was correct for what I was trying to do, but it would make a fine American wheat beer. will def. Clean fermenting yeast. Stefon produces a slightly higher level of acidity to give your beer a super crisp finish. I just drank a Bavarian Heffe I made with this yeast. Fermented dunkleweizenbock with o.g. WLP320 American Hefeweizen Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products. American turned out very crisp with a refreshing sweetness and mild hints of lemon. Brewed 10 gallons and split into 5 gallons for yeast comparison between 320(American) and 380(hefeweizen 4). This popular German strain is used in the production of traditional, authentic hefeweizen. use in future!! Tasted 6 weeks after bottling; well, banana nose is not really present, it tasted artisanal. I use this yeast exclusively for my Weizenbock's. It produced a very slight banana note, little to no clove or sulphur, and a slight haze. Next batch is with WLP400 in January 2009... Made a starter and pitched 24 hours later ... the fun started in less than an hour! 300's heavy clove ending turned a lot of people off. Fermented 65 to 70 deg range. That should give you some haze there. That was in October 2012. Primary fermentation @ 68-70 degrees. My favorite yeast strains for all weizen-type beers are White Labs WLP300 Hefeweizen Ale and Wyeast 3068 Weihenstephan Weizen. I don't know if other temperature changed taste. Want to leave a review of your own? Turns   out I probably should have cooled it a little more (wort temp was probably 85-90, felt lukewarm to   touch) but it is bubbling along just fine now. You can try other weizen-type yeasts, and might prefer one strain to the another, so feel free to experiment. I find the fermentation temperatures (F) 62-64 degree range produces spicy clove phenols and 70-72 produces fruity banana esters. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness. WLP300 Hefeweizen Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products. One of my favorite yeast. Fermentation temperature: 68° F Attenuation: NA Hours to get to 50 percent attenuation: NA, Domestic and Canada: 888.5.YEAST.5 International: 858.693.3441 [email protected] Fax: 858.693.1026 (US & Canada only), I have a question about your WLP300 Hefeweizen Ale yeast. 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