Yeast in wheat beers

[Splodges]

Hello, so I tried making a German wheat beer based off this recipe:

http://beersmithrecipes.com/viewrecipe/710/prost-weizen

I got a really undesirable sour/tart flavour off it that's put me off brewing one again. It wasn't awful, I still drank almost all of the batch to myself, it was just a bit tangy. I've read it's a fairly common problem, many attribute it to the beer just being young and the flavours balancing out but mine just stayed tangy.

I believe it to be either due to the fermentation temp (it was earlier on in the year and the room was just naturally a bit cooler) or the yeast. A lot of people replied to these posts saying it's normal in traditional wheat beers, and some yeasts have more sourness than others depending on the style.

What I'd like is some advice on good yeast strains to use in a wheat beer that has a good reputation or you've had success with yourself. My desirable flavours would be big on banana flavour (I am open to yeasts with other fruity flavours too), less on the clove, and absolutely no tangyness.

Any other input is appreciated as always though

Cheers !

 

[Covrich]

Wlp380 is a good one and I also used a Krystalwiezen one which was great (cannot remember the name sorry). Keep the Temps 18-20 and I think you should be okay.. Certainly shouldn't get any sourness?? aunsure.... That sounds like a possible fermentation issue?

 

[The Baron]

I too used Krystalweissen from CML and it is good I fermented around 21 ish up or down a degree as it was in the garage and it has given a not overpowering banana taste and it does indeed drop crystal clear

 

[BeerCat]

My last wheat I kegged after a week and started drinking it. It can be a touch tart but should mellow out when the yeast drops. From what I read the flavours are largely dependant on pitch rate. My. Last batch I purposely underpitched and did not aerate the wort. Also pitched at 24c for more banana flavour but others say it's the opposite. I use 3068. Tried dried yeasts but prefer the liquids for wheat.
i think it's a hard style to perfect as like Lager there is no where to hide. Last commercial wheat I bought went down the drain.
My last batch was a banana bomb after 3 days. If you have cornies you could keg then. I left it only a week and it lost a lot of flavour I will be trying that this weekend with any luck.
Or consider making an American style wheat.

 

[MickDundee]

MJ Bavarian Wheat was the one I used for the hefeweizen I finished off at the weekend. It turned out really well.

 

[Covrich]

My last wheat I kegged after a week and started drinking it. It can be a touch tart but should mellow out when the yeast drops. From what I read the flavours are largely dependant on pitch rate. My. Last batch I purposely underpitched and did not aerate the wort. Also pitched at 24c for more banana flavour but others say it's the opposite. I use 3068. Tried dried yeasts but prefer the liquids for wheat.
i think it's a hard style to perfect as like Lager there is no where to hide. Last commercial wheat I bought went down the drain.
My last batch was a banana bomb after 3 days. If you have cornies you could keg then. I left it only a week and it lost a lot of flavour I will be trying that this weekend with any luck.
Or consider making an American style wheat.

I know it can cause a bit of a debate but I too personally would also prefer to use a liquid variety for something where the yeast plays a big part like a Wheat.. I say that I have found Belle saison a good dry yeast for a yeast forward beer.

 

[BeerCat]

I cant remember all the dried yeast i have tried unfortunately but i have not tried MJ's or CML. Perhaps they would be better with half the yeast. I did one that buckled the FV lid and that was tasteless. Used 3068 a lot and with large starters and not often getting the banana hit. So after research tried under pitching.

 

[Splodges]

My last wheat I kegged after a week and started drinking it. It can be a touch tart but should mellow out when the yeast drops. From what I read the flavours are largely dependant on pitch rate. My. Last batch I purposely underpitched and did not aerate the wort. Also pitched at 24c for more banana flavour but others say it's the opposite. I use 3068. Tried dried yeasts but prefer the liquids for wheat.
i think it's a hard style to perfect as like Lager there is no where to hide. Last commercial wheat I bought went down the drain.
My last batch was a banana bomb after 3 days. If you have cornies you could keg then. I left it only a week and it lost a lot of flavour I will be trying that this weekend with any luck.
Or consider making an American style wheat.

Thanks for the reply. I'm still fairly novice at home brew terms, is underpitching just using less yeast than recommended? I found my recipe my yeast I used was Lallemands munich classic dry yeast. I think my next one I will try a liquid yeast. It was allowed to ferment for 2 weeks at around 20-21 degrees does this seem alright? Also if I were to go for this "american wheat" style would that be one with an American yeast that's more neutral and less likely to have a tangy flavour?

 

[dad_of_jon]

MJ Bavarian Wheat was the one I used for the hefeweizen I finished off at the weekend. It turned out really well.

+1 the mj's wheat is better than the fermentis IMO.

 

[BeerCat]

+1 the mj's wheat is better than the fermentis IMO.

Can only give feedback on the mangrove jacks cali lager. Really like it. I think it would make a great beer with 50% wheat and barley/citra.

 

[BeerCat]

Thanks for the reply. I'm still fairly novice at home brew terms, is underpitching just using less yeast than recommended? I found my recipe my yeast I used was Lallemands munich classic dry yeast. I think my next one I will try a liquid yeast. It was allowed to ferment for 2 weeks at around 20-21 degrees does this seem alright? Also if I were to go for this "american wheat" style would that be one with an American yeast that's more neutral and less likely to have a tangy flavour?

Yes under pitching just means using less yeast. Was recommended to not make a starter so if you get some wyeast3068 just use the smak pack. Fermentation schedule looks good. Cant comment on American wheat yeast. I am going to try same grainbill, MJ54 yeast (2 packs) and citra hops bittered to 2oIBU and dry hopped.

 

[chrisbjones202]

Good to hear about MJ Bavarian wheat as I pitched one Sun in my first step mash on grainfather. Previously had been using wlp480 but want to concentrate on getting used to grainfather. Liquid take a bit more planning (pain with family).

 

[BeerCat]

Drinking a raw wheat brewed 8 days ago with 3068. No cold crashing and a subdued fermentation. Will post up the recipe.