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"It has worked great"
By: Jeff
Date: May 02, 2007
Beer Brewed: Hefeweizen
Comments: Have used this yeast in trying to re-create Franzizkaner Hefe. It has worked great. After re-pitching from my first batch is was blowing banana bubbles in 1/2 hour! All grain recipe is a must in order to get the most out of your yeast!

"I have very high expectations"
By: Ft Wayne, IN
Date: May 01, 2007
Beer Brewed: German Hefeweizen
Comments: Truly a show stopper! Using a 1pt starter I had fermentation in 8 hours, complete blow off in 18 hours! Impressive fermentation, 14 days in primary at 69-71F with a nice strong banana scent. Bottling in a few days, I have very high expectations from this product!

" ... it is going to be a tasty, tasty beer"
By: Frechdogg
Date: April 23, 2007
Beer Brewed: Dunkelweizen
Comments: I brew in the 6.5 gal "Ale Pail" bucket with a traditional airlock. Within 24 hrs of pitching in my dunkelweizen, krausen was spewing out of the airlock with a whistle like a tea kettle was done. It was quite impressive. I had to rig an emergency blow-off tube with my siphon/bottling hose to prevent popping the top. That was exciting, but fortunately there were no catastrophes. This yeast gave off a nice banana aroma during fermentation. This beer is bottle conditioning currently, but sampled during bottling and it seems like it is going to be a tasty, tasty beer.

"It made just a perfect beer"
By: Jim Flansburg
Date: April 09, 2007
Beer Brewed: Dunkel Weisbier
Comments: Awesome banana scent! Primary fermentation @ 68-70 degrees. After secondary fermentation at the same temp while transferring to the corny keg the banana aroma just overcame us. It made just a perfect beer.

" ... heavy banana scent"
By: tjvitolo
Date: March 13, 2007
Beer Brewed: Dunkelweizen
Comments: Lots of cloves to the nose. Fermented around 71-72 degrees hoping for a balance of cloves and bananas. Produced heavy clove scent with heavy to moderate clove flavor and light to no banana. Brought temperature up one day to 74 and produced heavy banana scent. Optimum balance temperature may be higher, 73-74 degrees.

"Very complex"
By: John Alexander
Date: Feb. 18, 2007
Beer Brewed: Dunkleweizenbock
Comments: Fermented dunkleweizenbock with o.g. of 1.067 and f.g. of 1.013 at 66-68 F degrees for eight days primary and 45 degrees F for 6 days in secondary. Strong banana nose with a slight hint of clove and a slight, almost buttery sweetness. Very complex.

" ... produced excellent flavor ... "
By: Anton Kress
Date: Oct. 29, 2006
Comments: Fermented at 70-72 degrees for ten days in Dunkleweizen with an o.g. of 1.056. Yeast by products produced excellent flavor for this batch. Banana and clove flavors are very mellow and a crisp tart finish goes well with the high carbonation.

FAQ for this yeast
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I have a question about your WLP300 Hefe yeast. I brewed a hefe two weeks ago and I used the WLP300 yeast. I have used this yeast before and it worked perfectly. I think something was wrong with the last batch. When it fermented (at 69 degrees) I had a pretty good fermentation. Had some banana nose etc. When I took a sample to test the gravity it was clear! When I kegged it, the beer was really clear. When I looked at the bottom of the fermenter, it was caked with yeast cells! What could cause this? Could it be that the yeast was sitting out for about 4 hours to warm in the hot weather and got too warm?

Flocculation is not always the same with each strain, but WLP300 usually takes longer to clear, so you get a nice looking Hefeweizen. But all yeast eventually flocculate; perhaps this one sat longer in the fermentation or secondary? Did you use the wheat malt? That should give you some haze there. Some brewers will use more unmalted wheat to ensure a permanent haze.