anyone ever use it?
im fermenting around 64* wondering how clovey its going to taste?
and also the aftermath from the krausen party is taking a while to fall out all the way. i have a smalll layer just hanging around after 2 weeks....is this normal for this yeast?
im giving it 3 weeks like usual till bottling time........ and use a hydometer to be sure
wb06 yeast
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Re: wb06 yeast
WB-06 does not useally throw a lot of esters (banana) compared to say... Wyeast 3068.
It also is a bit more muted in producing the clove flavor you speak of IMHO.
What I would do, now that primary is over, is let it rise to 68-70*F, or even 72*F and finish out there.
This will help balance the flavors and help to insure it finishes out.
As far as the lingering krausen... Yup... Pretty common... Might even end up bottling out from under it once your FG is stable.
It also is a bit more muted in producing the clove flavor you speak of IMHO.
What I would do, now that primary is over, is let it rise to 68-70*F, or even 72*F and finish out there.
This will help balance the flavors and help to insure it finishes out.
As far as the lingering krausen... Yup... Pretty common... Might even end up bottling out from under it once your FG is stable.
Re: wb06 yeast
Like BigPapa says it's a somewhat mild wheat strain, and the cloves will be mild, not in your face no matter what you do with it.
If you really want to get a good amount of Banana out of WB-06, you need to get it up to around 74 at least and even up to 78 degrees. Yes it's out of spec. No it's not a problem, as long as you don't let it get ABOVE 78 degrees. That means the fermenting wort temperature, not the ambient air temperature. If you can get it to 78 and keep it there, you can get nice banana out of it without off flavors. There are commercial micros who use it and do this very thing. They also have fancy temperature controlled fermenters to keep at 78, instead of it going nuts and getting to 80+. I will push it to 78, but then move it somewhere cooler pretty soon after so it doesn't go above it, which means I'm not holding it there for very long, but I still get some nice banana doing it.
And I bottled my last batch with WB-06 (Dampfbier) from under some krausen. It's not unusual, as Big Papa G says...
If you really want to get a good amount of Banana out of WB-06, you need to get it up to around 74 at least and even up to 78 degrees. Yes it's out of spec. No it's not a problem, as long as you don't let it get ABOVE 78 degrees. That means the fermenting wort temperature, not the ambient air temperature. If you can get it to 78 and keep it there, you can get nice banana out of it without off flavors. There are commercial micros who use it and do this very thing. They also have fancy temperature controlled fermenters to keep at 78, instead of it going nuts and getting to 80+. I will push it to 78, but then move it somewhere cooler pretty soon after so it doesn't go above it, which means I'm not holding it there for very long, but I still get some nice banana doing it.
And I bottled my last batch with WB-06 (Dampfbier) from under some krausen. It's not unusual, as Big Papa G says...
Re: wb06 yeast
thanks guys!!!