tazuk
Landlord.
hi all wots the best yeast you used for a wheat beer as i got a brew to do verry soon :thumb: 
wheat beer yeast ???????????
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pittsy
Landlord.
dried is wb 06
however 10 times better is wlp 300/wyeast3068 for a fruity taste (weihenstephan )or wlp380/wyeast3333 for a more clove style (poss paulaner ) or wlp320 American my fav so far is wlp300
however 10 times better is wlp 300/wyeast3068 for a fruity taste (weihenstephan )or wlp380/wyeast3333 for a more clove style (poss paulaner ) or wlp320 American my fav so far is wlp300
tazuk
Landlord.
sweet cheers lads :thumb: wyeast 3068
where did you get yours from ???????????????/ :thumb:
where did you get yours from ???????????????/ :thumb:
Farmbrew
Regular.
I prefer the WLP300 and I've used both.
use the 30C rule. If you pitch at 15C ferment at 15C
Make room for the krausen (yeast head) on top of the beer....it goes mad and looks like a mental merange. :?
use the 30C rule. If you pitch at 15C ferment at 15C
Make room for the krausen (yeast head) on top of the beer....it goes mad and looks like a mental merange. :?
pittsy
Landlord.
+ 1 for that , i went to my mrs the day after i brewed this and when i came backFarmbrew said:
all over the place , tastes great though
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
tazuk
Landlord.
lol looks like so far 300 wins :thumb: wot is best price for 300 and where :thumb:
pittsy
Landlord.
so far i've got mine from malt miller as i was getting grains too but cheaper at the home brew shop http://www.thehomebrewcompany.co.uk/ind ... ts_id=1027
Either the Malt Miller or Hop and Grape for Whitelabs Yeast
The 30 Rule, is that the pitching and ending temperature should add up to 30, so if you pitch at 12C you allow the temp to rise to 18C and hold it there for the rest of fermentation. . . its basically to stress the yeast to encourage the formation of the banana and clove characters . . . of course if brewing an American Wheat beer you don't do this as they are a lower part of the flavour profile.
The 30 Rule, is that the pitching and ending temperature should add up to 30, so if you pitch at 12C you allow the temp to rise to 18C and hold it there for the rest of fermentation. . . its basically to stress the yeast to encourage the formation of the banana and clove characters . . . of course if brewing an American Wheat beer you don't do this as they are a lower part of the flavour profile.
tazuk
Landlord.
is this right did ya do it like this ? :thumb:
Procedure:
In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.
Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.
You probably wonât see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.
Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)
To brew a lager beer, starting fermentation 50-55F: 4 pints (with 2 cups DME)
i also found following yeast wot do ya think :thumb:
http://www.ebay.co.uk/itm/390323868996? ... 1438.l2649
http://www.ebay.co.uk/itm/270959023353? ... 1438.l2649
http://www.ebay.co.uk/itm/220980561123? ... 1438.l2649
http://www.ebay.co.uk/itm/270968203148? ... 1438.l2649
http://www.ebay.co.uk/itm/220980561123? ... 1438.l2649
Procedure:
In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.
Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.
You probably wonât see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.
Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)
To brew a lager beer, starting fermentation 50-55F: 4 pints (with 2 cups DME)
i also found following yeast wot do ya think :thumb:
http://www.ebay.co.uk/itm/390323868996? ... 1438.l2649
http://www.ebay.co.uk/itm/270959023353? ... 1438.l2649
http://www.ebay.co.uk/itm/220980561123? ... 1438.l2649
http://www.ebay.co.uk/itm/270968203148? ... 1438.l2649
http://www.ebay.co.uk/itm/220980561123? ... 1438.l2649
pittsy
Landlord.
first and 2nd ive used , i think 5th is same as 2nd, both good yeast wlp300 is better though , got a blanche wheat im drinking right now and have wb06 in reserve if needed (drank all brewed with that) but i will be brewing with liquid only in future
Brewferm Blanche is for Belgian style wheat beer (witbier), not the German.
WB-06 is really basic, though most of brewpubs here makes weizens with them. Hard to get any banana/bubblegum/peach, little clove. Gives only hint of weizen character.
Mauribrew Weiss is new, little evidence. Some say it's better than WB-06, but not much.
Weihenstephan 68 (WLP300/3068) is classic strain, will not disappoint you. Other fine yeast is WY 3638 - less banana, more peach aroma. To me it's even better.
Zymoferm has impressive range of liquid wheat yeast, i can recommend "Ayinger" and "Franziskaner" strains -> http://zymoferm.de/die-hefen/index.html
WB-06 is really basic, though most of brewpubs here makes weizens with them. Hard to get any banana/bubblegum/peach, little clove. Gives only hint of weizen character.
Mauribrew Weiss is new, little evidence. Some say it's better than WB-06, but not much.
Weihenstephan 68 (WLP300/3068) is classic strain, will not disappoint you. Other fine yeast is WY 3638 - less banana, more peach aroma. To me it's even better.
Zymoferm has impressive range of liquid wheat yeast, i can recommend "Ayinger" and "Franziskaner" strains -> http://zymoferm.de/die-hefen/index.html
