Safbrew WB-06 (Weizen yeast)

[sleepyjamie]

Sounds good, it's almost like you thought about it

Rule of thumb for brewing Weizen from old country....

Pitch and fermentation temperature combined should equal 30 C. Some breweries pitch at 13 C, ferment at 17 C, some 14 and 16 etc. I adhere to this rule when brewing German-style Weizens. For the yeast, it works. For minimal yeast phenols, use smaller amounts of Munich/Melanoidin/Vienna-type malts. For more, use more of those malts. And never brew a Weizen with any less than 45% of the total grist bill as wheat. Otherwise, you'll be thrashed at town square by brewers from old country

Well fuck me in the a-hole I brewed one up and didn't use any wheat malt lol.

Goat-ass.

Cripes im a douche bag. I stand corrected. I used 50% wheat malt. I must be smoking crack.

[dean2k]

Don't worry Jamie. When wheatless weizens become the next big trend in Portland, we'll have your back

[jason.loxton]

Hi-jacking this thread!

I am about to do a split batch of a roggenbier with WB-06 and WLP320. I have never used either strain. White Labs gives a fermentation range of 65-69°F for the 320. I figured I will probably aim for the low end of the spectrum, which should produce a pretty good contrast in esters between the two. Thoughts?