Liquid vs Dry yeast for Dunkelweizen

[Ren]

hello!
I am going to brew all grain Dunkelweizen (dark wheat beer) tomorrow, but can't decide which yeast to use. I have got German wheat beer (fermented with wlp300) sitting in fermentation chamber and I have got Mangrove Jacks M20 in the fridge. I am tempted to harvest yeast from fermented batch (because I read that dry yeast for wheat beers are rubbish) but I am not really sure how to harvest and don't want to get it infected.
What would you suggest?

[YeastWhisperer]

Cropping yeast that will be used within a couple of days is a brain dead simple process. If you are using a bucket as your primary fermentation chamber, sanitize a small container with a lid, sanitize a measuring cup or something to scoop the yeast out of the bucket, rack your German wheat, scoop about 150 to 200 milliliters of slurry from the bottom of the bucket, pour the crop into the sanitized container, and affix the sanitized lid loosely. On brew day, remove the lid from your yeast crop, wipe the pouring lip with a cotton ball that has been saturated with 70 to 90% alcohol, and then pitch the crop into the fermentation vessel that contains cool dunkleweizen wort. It's that simple.

[Ren]

Cropping yeast that will be used within a couple of days is a brain dead simple process. If you are using a bucket as your primary fermentation chamber, sanitize a small container with a lid, sanitize a measuring cup or something to scoop the yeast out of the bucket, rack your German wheat, scoop about 150 to 200 ml of slurry from the bottom of the bucket, pour the crop into the sanitized container, and affix the sanitized lid loosely. On brew day, remove the lid from your yeast crop, wipe the pouring lip with a cotton ball that has been saturated with 70 to 90% alcohol, and then pitch the crop into the fermentation vessel that contains your dunkleweizen wort. It's that simple.

Nice to get my question answered in the middle of the night. Thanks

[Ren]

Cropping yeast that will be used within a couple of days is a brain dead simple process. If you are using a bucket as your primary fermentation chamber, sanitize a small container with a lid, sanitize a measuring cup or something to scoop the yeast out of the bucket, rack your German wheat, scoop about 150 to 200 milliliters of slurry from the bottom of the bucket, pour the crop into the sanitized container, and affix the sanitized lid loosely. On brew day, remove the lid from your yeast crop, wipe the pouring lip with a cotton ball that has been saturated with 70 to 90% alcohol, and then pitch the crop into the fermentation vessel that contains cool dunkleweizen wort. It's that simple.

Can I use hydrogen peroxide to wipe the lip? I don't think i will be able to get any 70% alcohol till tomorrow. Maybe something from pharmacist?

[YeastWhisperer]

Wow! Almost every household in the U.S. has 70% isopropyl alcohol on hand. I believe that 70% alcohol is called surgical spirit in the UK. The big difference appears to be that denatured ethanol is used instead of isopropanol in the UK.

http://en.wikipedia.org/wiki/Rubbing_alcohol

By the way, it is only 10:00 p.m. (2200 hours) on the East Coast of the United States.

[Dene]

Def liquid. Dry lacks complexity and ends up with amplified banana or clove depending on the temp. Apparently the best temp is 17C.
We did a side by side using same wort and temp, different yeasts brewed by a Australian National Champion brewer whose specialty is Weissebier. The liquid was by far superior in the Weizen category.