Safbrew WB-06 (Weizen yeast)
- amartin
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Safbrew WB-06 (Weizen yeast)
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?
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?
- CorneliusAlphonse
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Re: Safbrew WB-06 (Weizen yeast)
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
probably would be fine for a dunkelweizen, where the yeast isnt quite so dominant
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
- NASH
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Re: Safbrew WB-06 (Weizen yeast)
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 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
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Re: Safbrew WB-06 (Weizen yeast)
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.
- LiverDance
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Re: Safbrew WB-06 (Weizen yeast)
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.
- Jimmy
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Re: Safbrew WB-06 (Weizen yeast)
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?
Thoughts?
- mr x
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Re: Safbrew WB-06 (Weizen yeast)
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.
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Re: Safbrew WB-06 (Weizen yeast)
Correctmr x wrote:If you don't have temperature control, does that mean it's on the hot side for that carboy?
- dean2k
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Re: Safbrew WB-06 (Weizen yeast)
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.
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Re: Safbrew WB-06 (Weizen yeast)
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).
- mr x
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Re: Safbrew WB-06 (Weizen yeast)
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.
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Re: Safbrew WB-06 (Weizen yeast)
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.
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Re: Safbrew WB-06 (Weizen yeast)
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
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- NASH
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Re: Safbrew WB-06 (Weizen yeast)
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.
I've used it a bunch of times near mid-sixties range.
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Re: Safbrew WB-06 (Weizen yeast)
Wort tempNASH 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.
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Re: Safbrew WB-06 (Weizen yeast)
How are you measuring the wort/beer temp?Jimmy wrote:Wort tempNASH 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.
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Re: Safbrew WB-06 (Weizen yeast)
I have the probe on the outside of the bucket, but held on with foam insulation to block out the ambient temperature.
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Re: Safbrew WB-06 (Weizen yeast)
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
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
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Re: Safbrew WB-06 (Weizen yeast)
Cool, thank you Sir Nashticle
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Re: Safbrew WB-06 (Weizen yeast)
That's Nashley to youJimmy wrote:Cool, thank you Sir Nashticle
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Re: Safbrew WB-06 (Weizen yeast)
You can call him Jimberley.NASH wrote:That's Nashley to youJimmy wrote:Cool, thank you Sir Nashticle
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Re: Safbrew WB-06 (Weizen yeast)
I like it a lotBecky wrote:You can call him Jimberley.NASH wrote:That's Nashley to youJimmy wrote:Cool, thank you Sir Nashticle
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Re: Safbrew WB-06 (Weizen yeast)
Well fuck me in the a-hole I brewed one up and didn't use any wheat malt lol.NASH wrote: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
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Re: Safbrew WB-06 (Weizen yeast)
Goat-ass.sleepyjamie wrote:Well fuck me in the a-hole I brewed one up and didn't use any wheat malt lol.NASH wrote: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
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Re: Safbrew WB-06 (Weizen yeast)
Not much of a weizen with no weizen in it!sleepyjamie wrote:Well fuck me in the a-hole I brewed one up and didn't use any wheat malt lol.NASH wrote: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
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