From raw ingredients to pouring your first pint of homebrew and everything in between, get started with CB&B’s. Yeast is unimportant in this beer. If you have thoughts or experiences with any of them or if you know of one that I don’t have listed here, leave a comment. Low to moderate weizen yeast character (banana, clove, and sometimes citrus), although the balance can vary. For instance, has anyone used the WLP380 Hefeweizen IV Ale strain? Required fields are marked *. Dunkelweizen yeast « on: February 26, 2013, 09:41:22 PM » I'd like to get some feedback / comparison bewteen the following two yeast strains, if anyone would care to comment, … The pouch is vacuum-packed, so you shouldn’t have to worry about the yeast being contaminated by moisture or pests. Professional bakers tend to say this yeast is the best yeast for bread, because it adds a more robust flavor. A crisp wheat flavor is balanced by a slight chocolate maltiness. Although I don’t have any experience with this Danstar offering, maybe you have used it before? In fact, not only is that unnecessary, it’s straight-up wrong. Some quick online queries brought back some of the usual suspects, the yeast strains that I know for wheat beers of German origin. The downside of dry yeast is that they have less varied cultures within them than liquid variants. Thanks Keith. Brew your best beer EVER. In my experience, it results in an overly sweet berry/banana ester profile, phenols that smell more like white pepper than clove, and hot alcohols that wreck the soft flavor experience you’re supposed to have. Is it an improvement on the original? Maybe if this experiment were repeated 100 times, we might see a significant result often enough due to damaged yeast cells from direct pitching. Banana and clove are staples in this beer, and for that, there’s no better choice than Wyeast 3068 Weihenstephan Weizen Yeast/White Labs 300 Hefeweizen Ale Yeast. But then I had a party, and my guests drank the fridges dry, and a week later all I had on hand was my Hitzewelle. One of the takeaways from last year’s Saison throwdown was that a dry yeast strain can turn out a great version of a farmhouse ale. Jun 19, 2016 - 7 min read. In this state, the yeast has a long shelf life so long as it’s kept in a cool, dry place. Where the Hefe is like drinking trail mix, Dunkels is like drinking fruitcake. WLP380 + a normal infusion mash + fermentation temps around 65F will give you a Dunkelweizen that’s very balanced between the fruit & spice flavors. The characteristic flavors of banana and clove are present, as is the tendency to allow the yeast to remain in suspension, and the beers are largely indistinguishable in their brewing processes. Some people will tell you to ferment this beer warm to ensure that you achieve the fermentation character you need. Let me know your thoughts below. Have some fun and see what works! The way I brewed, I think this would be better suited for a Wit or Belgian Pale yeast than a German Weizen. Dunkelweizen (or Dunkles Weissbier) is, as its name states, simply a dark wheat beer. If you want to have a beer that’s all clove and virtually zero banana, do a ferulic acid rest at 113F for 20min or so before your primary sach. A mild clove/banana flavor accents the spicy character of Tradition hops. This yeast gave off a nice banana aroma during fermentation. With a claim that the strain is the most popular German wheat beer in the world, how could one go wrong using it for a Dunkelweizen? Powered by WordPress & Theme by Anders Norén. Many of the discussions were primarily around which yeast strains are best for hefeweizen with some side comments about how they were good for dunkelweizens as well.