Safbrew WB-06 (Weizen yeast)

A spot to talk general homebrew
User avatar
amartin
Award Winner 8
Award Winner 8
Posts: 1322
Joined: Fri May 20, 2011 12:49 pm
Location: Hammonds Plains

Safbrew WB-06 (Weizen yeast)

Post by amartin » Thu Jun 28, 2012 8:59 pm

Hey All,

Has anybody used this yeast? I'll be home alone for two days this long weekend without any brewing or home repair/maintenance projects planned, so I thought "hey! beer!" For a variety of reasons, I thought a weizen or maybe a dunkelweizen might be a good idea. I haven't made either in years. Also, NG has a dry weizen yeast now, which I've been meaning to try. Any reviews?

User avatar
CorneliusAlphonse
Award Winner 1
Award Winner 1
Posts: 2920
Joined: Tue Oct 12, 2010 11:28 pm
Name: Liam
Location: Mombetsu, Hokkaido, Japan

Re: Safbrew WB-06 (Weizen yeast)

Post by CorneliusAlphonse » Thu Jun 28, 2012 9:20 pm

i had heard questionable reviews, but i've never used it nor have i had any beers that used it (that i know of)

probably would be fine for a dunkelweizen, where the yeast isnt quite so dominant
Conditioning: og 1.120 american barleywine w/ brett, funky belgian cider, BCS Flanders Red, Orval clone, simple lambic catastrophe
Kegged: barrel barleywine

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4005
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by NASH » Thu Jun 28, 2012 9:28 pm

I've done about a dozen batches with it between the Pump House and H&T. It's pretty good yeast with some classic weizen flavours although not quite like the real deal. That said it makes perfectly fine weizen but.... it is a non-flocculating bitch :headbang: Takes it a long time to drop to decent levels for serving. Personally I think their 'Belgian' strain, T-58 is a better choice for weizen :cheers2:
http://hoppyasballs.com" onclick="window.open(this.href);return false; • http://instagram.com/unfilteredbrewing/" onclick="window.open(this.href);return false; •

User avatar
EverwoodAveBrewShop
Vendor
Vendor
Posts: 1910
Joined: Thu Nov 11, 2010 11:24 am
Name: David Gillett
Location: Hammonds Plains
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by EverwoodAveBrewShop » Fri Jun 29, 2012 9:44 am

I just used it for the first time for a wheat that I'm doing. Last night I racked it into the keg after 2.5 weeks in primary and I think it turned out well. I saved some and plan on using it again.
Dave

Everwood Ave Brew Shop
Keep up to date on Facebook or Twitter

User avatar
LiverDance
Award Winner 6
Award Winner 6
Posts: 3656
Joined: Fri Sep 24, 2010 4:50 pm
Name: Brian
Location: Sprybeeria

Re: Safbrew WB-06 (Weizen yeast)

Post by LiverDance » Fri Jun 29, 2012 10:10 am

I've used it and enjoyed the results, I found I got lots of banana and clove so it was very weizen like IMO.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6786
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by Jimmy » Sat Jun 08, 2013 3:30 pm

What temp would you guys recommend fermenting this yeast at? From what I've read, you would want to ferment this at a higher temp than most ale yeast (~22*) I'm thinking about brewing my first double batch tomorrow and fermenting half with this yeast and the other half with US-05. I only have room for temp control of 1 vessel, and I'm thinking the 05 would be the more important one to control.

Thoughts?
Custom BIAB's, tap handles, coasters & more!- http://www.mashedin.beer/" onclick="window.open(this.href);return false;

User avatar
mr x
Mod Award Winner
Mod Award Winner
Posts: 13760
Joined: Fri Sep 24, 2010 5:30 pm
Location: Halifax/New Glasgow

Re: Safbrew WB-06 (Weizen yeast)

Post by mr x » Sat Jun 08, 2013 4:51 pm

If you don't have temperature control, does that mean it's on the hot side for that carboy?
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6786
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by Jimmy » Sat Jun 08, 2013 4:55 pm

mr x wrote:If you don't have temperature control, does that mean it's on the hot side for that carboy?
Correct
Custom BIAB's, tap handles, coasters & more!- http://www.mashedin.beer/" onclick="window.open(this.href);return false;

User avatar
dean2k
Verified User
Verified User
Posts: 1163
Joined: Mon Mar 12, 2012 4:08 pm
Name: deano
Location: Sackville, NB

Re: Safbrew WB-06 (Weizen yeast)

Post by dean2k » Sat Jun 08, 2013 5:18 pm

For what it's worth, here's some empirical findings: I recently used WB06 for 2 batches that I purposely keep at low (ambient) temperatures ~approx 62F to keep the banana low and the clove more prominent. My 'American Wheat' had 30% wheat malt and no discernible banana, but I did another Dark Wheat with approx. 65% wheat and there's definitely some banana coming through.
.............................................

User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6786
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by Jimmy » Sat Jun 08, 2013 5:44 pm

I've decided to brew both with the WB-06. One without temperature control, and the other at 62* as recommended by Jamil. One is getting some sort of fruit/flavor addition (possibly the POM juice).
Custom BIAB's, tap handles, coasters & more!- http://www.mashedin.beer/" onclick="window.open(this.href);return false;

User avatar
mr x
Mod Award Winner
Mod Award Winner
Posts: 13760
Joined: Fri Sep 24, 2010 5:30 pm
Location: Halifax/New Glasgow

Re: Safbrew WB-06 (Weizen yeast)

Post by mr x » Sat Jun 08, 2013 5:49 pm

How does that -06 look at that low temp? IIRC, the book temp is for 3068.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6786
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by Jimmy » Sat Jun 08, 2013 5:52 pm

Yeah, it is..but from the reading online it seems like it works at those temps. It seems people either ferment on the high end or low end of the spectrum with it - not in the middle.
Custom BIAB's, tap handles, coasters & more!- http://www.mashedin.beer/" onclick="window.open(this.href);return false;

User avatar
dean2k
Verified User
Verified User
Posts: 1163
Joined: Mon Mar 12, 2012 4:08 pm
Name: deano
Location: Sackville, NB

Re: Safbrew WB-06 (Weizen yeast)

Post by dean2k » Sat Jun 08, 2013 6:05 pm

I didn't have a temp sticker on the carboy, so I was likely higher than 62. However, I believe the posts that say to go low. Damn thing was bubbling away like mad
.............................................

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4005
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by NASH » Sat Jun 08, 2013 6:06 pm

Is the 62 F temp of the chamber or will be the temp the wort is held at throughout?

I've used it a bunch of times near mid-sixties range.
http://hoppyasballs.com" onclick="window.open(this.href);return false; • http://instagram.com/unfilteredbrewing/" onclick="window.open(this.href);return false; •

User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6786
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by Jimmy » Sat Jun 08, 2013 6:31 pm

NASH wrote:Is the 62 F temp of the chamber or will be the temp the wort is held at throughout?

I've used it a bunch of times near mid-sixties range.
Wort temp

Sent from my Android using Tapatalk.
Custom BIAB's, tap handles, coasters & more!- http://www.mashedin.beer/" onclick="window.open(this.href);return false;

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4005
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by NASH » Sat Jun 08, 2013 8:24 pm

Jimmy wrote:
NASH wrote:Is the 62 F temp of the chamber or will be the temp the wort is held at throughout?

I've used it a bunch of times near mid-sixties range.
Wort temp

Sent from my Android using Tapatalk.
How are you measuring the wort/beer temp?
http://hoppyasballs.com" onclick="window.open(this.href);return false; • http://instagram.com/unfilteredbrewing/" onclick="window.open(this.href);return false; •

User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6786
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by Jimmy » Sat Jun 08, 2013 8:28 pm

I have the probe on the outside of the bucket, but held on with foam insulation to block out the ambient temperature.
Custom BIAB's, tap handles, coasters & more!- http://www.mashedin.beer/" onclick="window.open(this.href);return false;

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4005
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by NASH » Sat Jun 08, 2013 8:52 pm

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

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 :lol:
http://hoppyasballs.com" onclick="window.open(this.href);return false; • http://instagram.com/unfilteredbrewing/" onclick="window.open(this.href);return false; •

User avatar
Jimmy
Site Admin Award Winner
Site Admin Award Winner
Posts: 6786
Joined: Wed Sep 22, 2010 6:35 pm
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by Jimmy » Sat Jun 08, 2013 9:12 pm

Cool, thank you Sir Nashticle
Custom BIAB's, tap handles, coasters & more!- http://www.mashedin.beer/" onclick="window.open(this.href);return false;

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4005
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by NASH » Sat Jun 08, 2013 9:18 pm

Jimmy wrote:Cool, thank you Sir Nashticle
That's Nashley to you :lol:
http://hoppyasballs.com" onclick="window.open(this.href);return false; • http://instagram.com/unfilteredbrewing/" onclick="window.open(this.href);return false; •

User avatar
Becky
Verified User
Verified User
Posts: 250
Joined: Thu Oct 21, 2010 3:03 pm
Location: Halifax, NS

Re: Safbrew WB-06 (Weizen yeast)

Post by Becky » Sat Jun 08, 2013 9:39 pm

NASH wrote:
Jimmy wrote:Cool, thank you Sir Nashticle
That's Nashley to you :lol:
You can call him Jimberley.

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4005
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by NASH » Sat Jun 08, 2013 9:46 pm

Becky wrote:
NASH wrote:
Jimmy wrote:Cool, thank you Sir Nashticle
That's Nashley to you :lol:
You can call him Jimberley.
I like it a lot :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
http://hoppyasballs.com" onclick="window.open(this.href);return false; • http://instagram.com/unfilteredbrewing/" onclick="window.open(this.href);return false; •

User avatar
sleepyjamie
Award Winner 4
Award Winner 4
Posts: 2410
Joined: Sun Jun 12, 2011 7:05 pm
Name: jamie
Location: Calgary

Re: Safbrew WB-06 (Weizen yeast)

Post by sleepyjamie » Sat Jun 08, 2013 11:12 pm

NASH wrote:Sounds good, it's almost like you thought about it :lol:

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 :lol:
Well fuck me in the a-hole I brewed one up and didn't use any wheat malt lol.
On Tap:
Absolutely nothing..... :(

User avatar
NASH
CBA Award Winner
CBA Award Winner
Posts: 4005
Joined: Thu Jan 20, 2011 7:33 pm
Name: Nash
Location: Halifax, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by NASH » Sat Jun 08, 2013 11:14 pm

sleepyjamie wrote:
NASH wrote:Sounds good, it's almost like you thought about it :lol:

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

:lol: :lol: :lol: :lol:
http://hoppyasballs.com" onclick="window.open(this.href);return false; • http://instagram.com/unfilteredbrewing/" onclick="window.open(this.href);return false; •

User avatar
jeffsmith
Verified User
Verified User
Posts: 4856
Joined: Tue Apr 26, 2011 4:18 pm
Name: Jeff Smith
Location: Amherst, NS
Contact:

Re: Safbrew WB-06 (Weizen yeast)

Post by jeffsmith » Sat Jun 08, 2013 11:20 pm

sleepyjamie wrote:
NASH wrote:Sounds good, it's almost like you thought about it :lol:

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 :lol:
Well fuck me in the a-hole I brewed one up and didn't use any wheat malt lol.
Not much of a weizen with no weizen in it! :lol:

Sent from my Nexus 7 using Tapatalk HD

Fermenting:
On tap: Akitu Saison, Mo Mosaic APA

Post Reply

Return to “General Homebrew Discussion”

Who is online

Users browsing this forum: No registered users and 1 guest