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Main
Date: 16 Jul 2006 14:50:01
From: chris the great
Subject: weizenbach yeast
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Hello all,
I am about ready to make an all grain wiezenbach, and the closest
style yeast my local home brew shop had was a white labs wlp 029 german
ale yeast. The last 2 time I made it was with wyeast 3333 german wheat
with great results. Should I continue with the white labs 029 or wait
untill I can get a closer yeast??? Thats for your input.
Chris
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Date: 16 Jul 2006 17:54:07
From: (East Bay) Phil
Subject: Re: weizenbach yeast
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Hrmm. I have used 029 but not 3333. I have made a dunkel weizenbock.
That said, I aimed for a Bavarian profile with all the complex banana
clove flavors. I'm guessing that this isn't what you want. If it is,
you should grab WL 351, which just came into stock - great yeast! Else,
the 029 is a high attenuator with a winey lagery profile. I like it.
It throws sulfur, but that goes away. I would not call it fruity in the
trad. sense, although crystal hops gave my kolsch a quality reminiscent
of apricots - lovely. Given the 3333 desc.:
Subtle flavor profile for wheat yeast with unique sharp tart crispness,
fruity, sherry-like palate. Flocculation - high; apparent attenuation
70-76%. (63-75° F, 17-24° C)
You may find 029 a bit rounder.
P
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Date: 17 Jul 2006 20:38:54
From: chris the great
Subject: Re: weizenbach yeast
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Thanks Phil, I am going to go ahead and try the 029...
I think it ought to come out pretty good, even if it is a little less
fruity.
I have used wyeast and wl with great results so far.
cheers!
chris
(East Bay) Phil wrote:
> Hrmm. I have used 029 but not 3333. I have made a dunkel weizenbock.
> That said, I aimed for a Bavarian profile with all the complex banana
> clove flavors. I'm guessing that this isn't what you want. If it is,
> you should grab WL 351, which just came into stock - great yeast! Else,
> the 029 is a high attenuator with a winey lagery profile. I like it.
> It throws sulfur, but that goes away. I would not call it fruity in the
> trad. sense, although crystal hops gave my kolsch a quality reminiscent
> of apricots - lovely. Given the 3333 desc.:
>
> Subtle flavor profile for wheat yeast with unique sharp tart crispness,
> fruity, sherry-like palate. Flocculation - high; apparent attenuation
> 70-76%. (63-75=B0 F, 17-24=B0 C)
>=20
> You may find 029 a bit rounder.
>=20
> P
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