Been recommended to ferment my german wheat beer with this yeast at around 26oc.
Suppousedly to stress it out and get those bannana type flavours happening.
Either way I'm going to follow the advice.
Thoughts?
Safbrew WB-06
Safbrew WB-06
Don't re-invent the wheel, change the tyre..
Re: Safbrew WB-06
That's one theory of how to get the banana esters into your wheat. I don't necessarily ascribe to the theory.
I've used WB06 and also the Danstar Munich yeast (some say they are the same thing), and have not got those esters even fermenting at 24ºC.
I get a nice tart beer with a hint of cloves, and very little to no banana esters.
Now, using WY3068 at 20 to 22ºC, my last AG hefeweizen had banana jumping out of the glass for the first couple of weeks after they had carbed up.
I grew tired of it but, mercifully, it faded as the beer aged a few weeks more and I think it became a better drink.
I'm currently fermenting an AG dunkelweizen at 20ºC, double decocted, mashed 52/62/72ºC, with WY 3068. It smells great at present, giving off a lovely dark wheat aroma just from the smells leaving the fermenter. I think personally that a complex malty but still crisp and refreshing beer is preferable for me.
However, each to their own.
I've used WB06 and also the Danstar Munich yeast (some say they are the same thing), and have not got those esters even fermenting at 24ºC.
I get a nice tart beer with a hint of cloves, and very little to no banana esters.
Now, using WY3068 at 20 to 22ºC, my last AG hefeweizen had banana jumping out of the glass for the first couple of weeks after they had carbed up.
I grew tired of it but, mercifully, it faded as the beer aged a few weeks more and I think it became a better drink.
I'm currently fermenting an AG dunkelweizen at 20ºC, double decocted, mashed 52/62/72ºC, with WY 3068. It smells great at present, giving off a lovely dark wheat aroma just from the smells leaving the fermenter. I think personally that a complex malty but still crisp and refreshing beer is preferable for me.
However, each to their own.
Re: Safbrew WB-06
I've - oddly enough - got banana esters from S-04 in an amber ale before, and I don't think it was fermented that hot. Warra, can you go into any detail about your alternative theory?
Re: Safbrew WB-06
Only that I've never got the banana / bubblegum esters with dried yeasts, but can achieve this quite easily with liquid yeasts.
Re: Safbrew WB-06
WB-06 will give you heaps of clove & a tart beer - little to no Banana. very refreshing beer on a hot day.
Danstar munich (definately not the same yeast) has a softer more bready profile with subtle clove, bubblegum & a hint of banana.
If you want banana, go liquid, wyeast3068 will give you all you want...plus some.
cheers Ross
Danstar munich (definately not the same yeast) has a softer more bready profile with subtle clove, bubblegum & a hint of banana.
If you want banana, go liquid, wyeast3068 will give you all you want...plus some.
cheers Ross
Re: Safbrew WB-06
I get banana with the WB-06, but admittedly not as much as I did with the 3068.
Last batch was fermented mid 20's and it was very nicely balanced between the clove and the banana.
Last batch was fermented mid 20's and it was very nicely balanced between the clove and the banana.
Re: Safbrew WB-06
Finished fermenting in 24 hours 
Banana galore.
Banana galore.
Don't re-invent the wheel, change the tyre..