Black Rock Wheat

[Old Gil]

Just wondering if anyone knows what yeast come with this kit, is it a blend?

Cheers, Swainy

[NTRabbit]

Every Black Rock kit comes with the same basic Ale yeast - which is, unless I'm very much mistaken, the same basic Ale yeast that comes with every Goldrush, Tooheys and Brewiser kit can, regardless of the style on the label.

If you want a wheat yeast, aside from the obvious 3068 Weihenstephan Weizen /WLP300 Hefeweizen Ale, 3333 German Wheat/WLP380 Hefeweizen IV Ale and 3638 Bavarian Wheat/WLP351 Bavarian Weizen liquid yeasts, you can try Safale WB-06 or Danstar Munich Weizen dry yeasts - both available from Craftbrewer.

[Old Gil]

Cheers mate, I was gonna go the WB-06 or k-97 but i wasn't sure if i should bother not knowing what comes with the kit. I think I'll go for WB-06

Cheers, Swainy

[Kevnlis]

I would not use WB-06 I do not like it myself, and that does seem to be the general feeling about it as a wheat beer yeast.

Try the Danstar Munich yeast first up, then if you want to do one with the WB-06 to compare go for it!

[Old Gil]

Every Black Rock kit comes with the same basic Ale yeast - which is, unless I'm very much mistaken, the same basic Ale yeast that comes with every Goldrush, Tooheys and Brewiser kit can, regardless of the style on the label.

Just recieved my supplies for the next few weeks, Beermakers also have the same yeast, same batch number too

I would not use WB-06 I do not like it myself, and that does seem to be the general feeling about it as a wheat beer yeast.

Try the Danstar Munich yeast first up, then if you want to do one with the WB-06 to compare go for it!

I'll give em both a go I reckon, what's the flavour difference between the two? I've only read about WB-06 and it sounded OK

Cheers Swainy

[warra48]

The WB-06 does not seem to give the typical banana / bubblegum esters expected in a hefeweizen. It leaves a more tart / clove character.
The new Danstar Munich yeast apparently does give those hefeweizen characters.

[Old Gil]

Reading that I think I'll just go straight for the Danstar

Cheers Swainy

[Trough Lolly]

Firstly, a disclaimer - I've never used WB-06 to date. But, it sounds like it's not too dissimilar to Wyeast 3068 yeast which gives different results if you ferment at the low or high end of its temperature range.

From memory, I think if you ferment high, you get more banana like notes and if you ferment low you get a higher clove profile in the beer...

Cheers,
TL

[warra48]

Firstly, a disclaimer - I've never used WB-06 to date. But, it sounds like it's not too dissimilar to Wyeast 3068 yeast which gives different results if you ferment at the low or high end of its temperature range.

From memory, I think if you ferment high, you get more banana like notes and if you ferment low you get a higher clove profile in the beer...

Cheers,
TL

TL, I've done 3 brews with the WB-06. Both the hefeweizens have that tart clove character, even though the 1st was fermented at 20ºC, the 2nd at 24ºC. I just don't think the WB-06 gives the typical hefeweizen esters of banana or bubblegum. Although it's a wheat yeast, I think it's more of a Berliner rather than Bavarian.
The 3rd brew was done using the yeast cake from the first one, for your Pikantus clone. Lovely drinking, that one, and still enjoying it.

[matr]

Yep I'll 2nd that.. I just did a basic Wheat using WB-06 and can't pick any banana or bubblegum notes. I only used what the HBS guy recommended but I'll try something else for future brews.

Mine also Brewed 22 -24C.

[Trough Lolly]

matr / warra48 - thanks for that. If you aren't getting any bubblegum or banana notes at 23C or so, then it may be more like a Berliner style as you suggest.
A google suggests that it's meant to be more of a Weihenstephan Bavarian wheat yeast, but I also see that you're not alone in getting little banana / bubblegum like notes from it!

Cheers,
TL

[matr]

What would be your suggestion TL?

[Trough Lolly]

Well, I have used both WLP 300 and Wyeast 3068....my personal preference is the Wyeast 3068 strain - I find it gives a cleaner finish to the beer and with a fresh batch of it, I can manipulate the clove / banana profile by managing the fermentation temp. I can also repitch strong dunkelweizenbock worts (eg, Pikantus) onto an active / fresh yeast slurry of 3068 and get excellent attenuation without too much effort.

Cheers,
TL

[matr]

Are they liquid yeasts? I'm only new to this so I'd prefer a dry yeast at the mo. What do you suggest for dry?

[Trough Lolly]

No probs matr....If dry wheat yeast is the go, then I'd suggest (in order of preference):

Munich Yeast (Danstar's German Wheat Beer Yeast),
German Ale Yeast (aka K-97),
Safbrew T-58,
and finally Safbrew S-33.

(I haven't used WB-06 so can't rate it).

Ross at Craftbrewer sells a good selection of dry yeast... here...
They're also available at Grain and Grape... here...

The fact sheet on Munich yeast is - here. ...

Cheers,
TL

[matr]

Thanks TL..

The Danstar looks like the way to go. I'll try that one next batch.

[chadjaja]

Just bottled a batch of the black rock wheat today

Brewcraft booster #66
Saaz hops
WB 06

Will let ya know what I think in a few weeks when its carbed and cold

[chadjaja]

Can you believe I followed Kevnlis advice and even tried a stubbie of that brew above tonight. Carbed up arleady and already a decent drop after 4 days in the bottle LMAO

BUT there has been a lot of discussion about the WB 06 yeast not lending itself to having bannana esters to it and I can tell you thats not entirely right judging by this brew. Temp was a constant 20-21 degrees so high temp wasn't the factor.

I'm not too upset but the Mr's doesn't like bannanas and thats why i chose WB06. Now I have to drink it all myself! LOL I'm not too cut up about it.

Not the stongest bannana smell and flavour I've had but its there and its the first thing you notice. Will have to see how this brew develops and if it changes drastically.

[matr]

Well.. I'll have to go back on my word..
I can now pickup the banana notes in this beer that was brewed with WB-06.
I don't know if it has just matured to bring it on???? but it tastes great!!!!!!
Then again I have a lot to learn on tasting after years of tastebud abuse.