Friday, December 4, 2015


I was doing some research recently, looking at dry yeasts and I ran across a thread that mentioned getting different results from Safbrew WB-06 yeast; specifically, by under-pitching and then moving to secondary after a week, you could get more pronounced banana notes.  I've recently done a couple of hefeweizens using liquid yeast that turned out pretty well, but I wanted to give the dry yeast another shot.

Brew Day: 4 Dec 2015

Partial Mash:
8 oz 2-Row
7 oz Rahr Red Wheat
1 oz CaraPils

*Used usual partial mash process.

Boil (60 min):
1 lb Bavarian Wheat DME (@ 60 min)
10 g German Perle hops (@ 60 min)

Yeast: Safbrew WB-06

At the end of the boil, I placed the kettle in an ice bath and got the wort temperature down to 80 deg F.  I filled the fermenter about half way and started aerating the wort.  I then pitched the yeast, and aerated a bit more, after which I added the rest of the wort.

I'll keep an eye on the beer over the next couple of days, and next week I'll transfer it to a clean fermenter for another week to 10 days.

Addendum, 5 Dec: Things really took off last night!  The blow-off bottle is all full of krausen, with lots of foamy material coming out of the bottle.  I'll more than likely have to change the bottle near the end of the weekend.

Addendum, 12 Dec: Transferred the beer to a clean fermenter today.

Tasting notes: I tried transferring the beer to a clean fermenter early in the fermentation; the lesson learned here is that WB-06 is a good wheat beer yeast, but not the best hefeweizen yeast.  Definitely go with a proven liquid yeast when brewing a hefe.

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