Which yeast have you used for hefeweizen?

[jat147]

Hi, just wondered if anyone has had any success using dried yeast when making hefeweizens or dunkels?
I know the best choice is probably Wyeast, but I haven't got on very well with it thus far - I find it hard to get it
going and had to bin my last attempt.... The Wife even sat on a pack for a day just to keep it warm

Thats not to mention the cost of the stuff, dried yeast has worked really well with all the english ales I've made
so I think I'd be happy enough with a similar pack for my Munich favourites.

Can anyone recommend a variety that'll do justice? 'Clone brews' only mentions liquid yeast, but I'm
not looking for an exact reproduction, just something that tastes authentic.

many thanks in advance.

[harold pinter]

I've just started drinking one I made a couple of weeks ago with T-58 and it tastes pretty good to me

[alabaster cheeks]

ive got a white labs 300 in the fridge to use

[mysterio]

White Labs WLP300 and the wyeast one are essentially the same, both produce a very authentic hefeweizen if you treat them right. The smack pack could take 2 - 3 days to expand if it's not fresh, then it will require a one or two litre starter for a 5 gallon batch, which must be pitched when active.

[pokerswazi]

I always use wlp300 now because i really like the flavour it gives but i have used danstar munich (dried yeast) and had perfectly acceptable results. the flavour is there, just not as pronounced.

[jat147]

Popular opinion certainly seems to be with Whitelabs, thanks very much.

I've had (an early) taste of my Weizenbock which was made with Danstar Munich, and its pretty good I think
but you never hear anyone using that?
Thanks goes to Harrold Pinter - I think I'll have a punt on some Fermentis dried.

[6470zzy]

If you have access to it why not give Danstar Munich a try? I am happy with the results that it has given me recently.

Cheers

[GARYSMIFF]

as before

http://www.youtube.com/watch?v=HzMfVyN_TBM

but funny, I use harvested Frank Skinner yeast.


http://en.wikipedia.org/wiki/D%C3%A9j%C3%A0_vu

[rick_huggins]

ive got a white labs 300 in the fridge to use

Same here!

I'm going 50/50 wheat/munich with hallertaut for the duration... confused about my corriander tho, LOL

[dogchillibilly]

i have used White Labs WLP380 for a hefe (ag#6) and dunkel(ag#8).

Real nice mix of clove and banana but easy on the banana. I wanted less banana & more clove thats why i went with 380.

The hefe is the best thing i done so far!