Fermentis The New Wheat Yeast Range For 2024

[@vijayramachandran3559]

I always thought wb06 was the classic German hefeweizen yeast, and have got great results with it 😮

[@DavidHeathHomebrew]

Hi, there is always something to learn 🍻🍻🍻

[@alanman5328]

Very nicely done David and lots of great information as always.

[@DavidHeathHomebrew]

Thanks Alan, much appreciated 🍻🍻

[@1986RBRT]

Thanks for this video David! My last 2 batches contained WB-06 to hit the banana flavor. However both didn't hit that taste an have been a bit sour even (1st batch 23 degrees, second even higher 28 degrees) in my temperature controlled fermenter. If I look at this video it seems I should rather go for the lower temperatures?

[@DavidHeathHomebrew]

Yes, that is correct. Not what you would expect but true 🍻🍻

[@barrycranston5122]

Very informative, thank you.

[@DavidHeathHomebrew]

Thanks Barry, great to hear 🍻🍻🍻

[@keithpoolehomecoffeeroasti489]

Good info! I'm curious about the guidance of 'not recommended for refermentation'. So not recommended for primary fermentation if you plan on bottle conditioning with no new yeast added at bottling? What kinds of performance or sensory issues do you run into if bottle conditioning? Thank you!

[@DavidHeathHomebrew]

Thank you. Yes, if you want to add the beer to bottles then add a little extra yeast. This is because this yeast has not proven to be reliable enough for refermetation.

[@timpolster]

Thanks for the detailed video David. I thought it was interesting that Fermentis stated to not use W-68 for refermentation. Do you know why this yeast is not suitable for this use? I would like to try refermentation in a keg for hefeweizen just to see if there is any sensory improvement. Do you know of a better choice of dry yeast for this task? Thank you.

[@DavidHeathHomebrew]

Thanks Tim. Yes some yeast types simply arent reliable enough for yeast companies to commit to it offering this feature.

[@A2an]

Very interesting indeed, yeast is large area and is very important if not the most important step in brewing beer. And as always very good video yet again David ❤👍

[@DavidHeathHomebrew]

Thank you, very much appreciated. Yes, brewers make wort but yeast makes beer 🍻🍻🍻

[@MichaelHamilton-j3j]

Hi, David. Where can I find this fermentis information that you are showing in the video? Thanks

[@DavidHeathHomebrew]

You cannot, they are slides made by Fermentis that are just shared with the trade. I have permission to share them with the public via video.

[@MichaelHamilton-j3j]

@@DavidHeathHomebrew Thank you for getting back to me. I assume you meant to say "Fermentis" and not Lallemand? I plan to use the BW-20 yeast this week in a Belgian wit and I'm not confident what mash temperature I should be aiming for since this yeast is said not to ferment maltotriose. I dint want to get caught out with an under attenuated beer. I was hopeing to look study the Fermentis trial figures in more depth. With that in consideration would you suggest that my mash temp should be on the lower side, say 64 degrees celcius or should I be aiming higher like 67? I'm using around 40% adjuncts and aiming for around about 5% abv with Hoegaarden very much being an inspiration. Thanks for all of your informative videos they are incredibly helpful and educating. Cheers

[@craftbrewer5401]

I’ve brewed with w06 a few time more than 10 years ago, but stayed away ever since. I think its profile is far away from commercial wheat beers and not to my liking. So I’ve brewed with the Weihenstephaner strain from Wyeast, but that strain is difficult to keep alive in my yeast bank. I will give the W68 a go.

[@DavidHeathHomebrew]

Great, I hope you enjoy the results 🍻🍻🍻

[@RiggerBrew]

Great to see the data for w-68 and they recommend reuse. This will save me $$ with the amount of wheat beers I make.

[@DavidHeathHomebrew]

Great to hear 🍻🍻🍻

[@MittyMagoo]

W-68 from Weihenstephan, dried version of Wyeast 3068 or WLP300?

[@DavidHeathHomebrew]

That would be a question for Fermentis.

[@falcadumitru5458]

hats off

[@DavidHeathHomebrew]

Thank you, much appreciated 🍻🍻🍻

[@paulrobertson9439]

Spoiled for choice. there's an almost endless combination of ingredients available now.. Thank you for sharing as always :)

[@DavidHeathHomebrew]

Happy days for sure 🍻🍻🍻

[@carlkessler303]

I was hoping they finally came out with a dry American Wheat Yeast. So far I have only found that in liquid form.

[@DavidHeathHomebrew]

Hi Carl, yes I think that would have demand. Hopefully something for the future 🍻🍻🍻

[@dyyddson]

May want to tune down the intro volume a bit. It is 3x louder than ur speech.

[@DavidHeathHomebrew]

Hmm odd, it should not be, thanks for letting me know.

[@dyyddson]

@@DavidHeathHomebrew tbh now that I listened to it again, it wasnt. Perhaps my speakers were on sleep mode and when a sound activates they sometimes "blast" open for the first second. I think my bad haha

[@DavidHeathHomebrew]

@dyyddson ok good, I replayed it and found the same. Thanks for coming back on this, much appreciated 🍻🍻🍻