What Wheat beer yeast?

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Kyral210

Kyral210

Brewing like a mad scientist
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Ok, I am going to make a Brewferm wheat beer (yes, i know, i am moving to extract brewing soon) and I was thinking about the yeast. With the kit you get a small silver sachet of yeast, but no name on it. I have three options:

What would give the best flavour what beer, how much a difference would it make? Also, any other tips on brewing wheat beer?
 
Either Fermentis WB06 or Brewferm Blanche

Both make acceptable wheat beers . . . Erdinger is not the primary strain it is filtred adn reseeded with a Lager strain. IIRC the only true wheat yeast from bottles is Schnieder Weisse, not that I have had any luck culturing it up.

Tips. . . To develop a good flavour profile stress the yeast, Underpitch, Remember the Rule of 30 . . . The starting temperature and the finishing temperature (In Centigrade) should add up to 30 . . . I start at 12C and allow it to rise to 18C . . . develop loads of lovely banana and clove flavours.
 
I start at 12C and allow it to rise to 18C . . . develop loads of lovely banana and clove flavours.
Click to expand...
Sorry for being a bit dense, but what you mean by starting and finishing temperatures? Also, I thought stressing the yeast was bad! How can I under pitch with a sachet? Also, I already have the three yeasts I named, not going to go and buy more. Looks like a sachet of Munich yeast is the order of the day!

p.s - should your rule of 30 be used for all brewing or just wheat beer?
 
Kyral210 said:
Aleman said:
I start at 12C and allow it to rise to 18C . . . develop loads of lovely banana and clove flavours.
Click to expand...
Sorry for being a bit dense, but what you mean by starting and finishing temperatures?
Click to expand...
Start the fermentation at one temperature and allow the temperature to rise to the finishing temperature.

Kyral210 said:
Also, I thought stressing the yeast was bad!
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In normal brewing it is, as stressed yeasts produce funky flavours . . . in a Wheat beer these funky flavours are desirable as they contribute to the flavour profile.

Kyral210 said:
How can I under pitch with a sachet?
Click to expand...
Pitch half a sachet . . . Don't aerate the wort before pitching, pitch colder than normal

Kyral210 said:
I already have the three yeasts I named, not going to go and buy more. Looks like a sachet of Munich yeast is the order of the day!
Click to expand...
Not familiar with the Munich yeast . . . didn't realise that it was a wheat beer yeast :oops: thought it was a lager one .. . It'll be fine and preferable to the other two

Kyral210 said:
should your rule of 30 be used for all brewing or just wheat beer?
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Not my rule of 30 but one the German Wheat brewers use . . . If it's good enough for them . . .
 
Ok, I get you now. I am brewing 10 Litres of Wheat beer, so I guess 1/4 sachet is more like it :)

I will give it a go and see what happens. The last wheat beer I made, Beers of the World Berlin What Beer tasted awful!!! It was pretty undrinkable and, yeah. I just hope this batch is better.
 

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