Wheat beer Yeast

[cwrw]

I've found a nice looking american clone recipe of a Weihenstephaner hefe and I was thinking of using a Safbrew WB-06 yeast for this - has anyone used this with a successful funky flavour turnout (brewed at around 70-75 F)?

 

[cwrw]

I've just been downtown and I've seen a bottle of Schnider wheat beer - it's the only bottle conditioned wheat beer that I can find, and just to add to my first question does anyone know whether the yeast used for carbonation is different from the primary in this case?

 

[Wez]

Hmmmmmmm I think it is. I'm sure that was mentioned on a post a while ago :hmm:

 

[Dunfie]

Yes, Schneider Weiss is bottled with the primary yeast strain.

Watch out for Erdinger - it is bottled with a lager yeast.

 

[Mephistopholes]

Just used wb06 - little bit of banana, very phenolic and peppery. just gone into secondary though so hopefully will calm down a bit.

 

[Kyral210]

If it is funk you want, try Danstar Munich German Wheat Beer Yeast http://www.midwestsupplies.com/danstar-munich-german-wheat-beer-yeast.html.

It had REALLY funky smells during fermentation and tasted like no other beer I have ever tasted. Well, I say no other beer I have ever tasted, my wheat beer loving girlfriend through the batch was infected from the taste! Sour and funky just didn't cover that brew.

Personally I wont be using that yeast for a long time, but give it a go and try it out.

Some helpful chappy on this forum gave me some good advice:
* Underpitch yeast to stress it
* make cooled wort temp + temp of wort when pitching = 30°C (e.g. 12°C + 18°C)