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Safbrew WB-06 (Weizen yeast)

Posted: Thu Jun 28, 2012 8:59 pm
by amartin
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?

Re: Safbrew WB-06 (Weizen yeast)

Posted: Thu Jun 28, 2012 9:20 pm
by CorneliusAlphonse
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

Re: Safbrew WB-06 (Weizen yeast)

Posted: Thu Jun 28, 2012 9:28 pm
by NASH
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:

Re: Safbrew WB-06 (Weizen yeast)

Posted: Fri Jun 29, 2012 9:44 am
by GillettBreweryCnslt
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.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Fri Jun 29, 2012 10:10 am
by LiverDance
I've used it and enjoyed the results, I found I got lots of banana and clove so it was very weizen like IMO.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 3:30 pm
by Jimmy
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?

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 4:51 pm
by mr x
If you don't have temperature control, does that mean it's on the hot side for that carboy?

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 4:55 pm
by Jimmy
mr x wrote:If you don't have temperature control, does that mean it's on the hot side for that carboy?
Correct

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 5:18 pm
by dean2k
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.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 5:44 pm
by Jimmy
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).

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 5:49 pm
by mr x
How does that -06 look at that low temp? IIRC, the book temp is for 3068.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 5:52 pm
by Jimmy
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.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 6:05 pm
by dean2k
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

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 6:06 pm
by NASH
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.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 6:31 pm
by Jimmy
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

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Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 8:24 pm
by NASH
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?

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 8:28 pm
by Jimmy
I have the probe on the outside of the bucket, but held on with foam insulation to block out the ambient temperature.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 8:52 pm
by NASH
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:

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 9:12 pm
by Jimmy
Cool, thank you Sir Nashticle

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 9:18 pm
by NASH
Jimmy wrote:Cool, thank you Sir Nashticle
That's Nashley to you :lol:

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 9:39 pm
by Becky
NASH wrote:
Jimmy wrote:Cool, thank you Sir Nashticle
That's Nashley to you :lol:
You can call him Jimberley.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 9:46 pm
by NASH
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:

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 11:12 pm
by sleepyjamie
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.

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 11:14 pm
by NASH
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:

Re: Safbrew WB-06 (Weizen yeast)

Posted: Sat Jun 08, 2013 11:20 pm
by jeffsmith
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:

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