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Reviews:

"Very impressive"
By: Dan Berry
Date: May 4, 2008
Beer Brewed: Maple Wheat Ale
Comments: I used this yeast for a high gravity maple wheat ale and I was very happy with the results. The yeast added a nice spicy and phenolic character that is very reminiscent of a Belgian style. It also attenuated my 1.094 OG down to 1.016 and still had enough vitality to bottle condition the beer after a long fermentation. Very impressive.

" ... put us out of our misery"
By: Ken Smith
Date: December 16, 2007
Beer Brewed: Hefeweizen
Comments: This is my 3rd weizen with this yeast. Being a former customer of Dan McConnell's at YCKC, I was very excited to see one of his strains come into play here. What an outstanding yeast. I am 'expected' these days to bring a weizen to our New Years party. I loved the look on everyone's face last year.. can hardly wait for the looks this year. I just kegged it.. tasted great out of the fermenter and we all know.. that means it's gonna taste great out of the tap. This yeast produces by far the most complex weiss I've ever made. It's hard for me to put my finger on a specific tho, as the clove note seems to be different than the one produced by 380 or 300. I get very little banana at 68, but a friend of mine's screams banana when he underpitches and ferments at about 70. If this yeast were available year round, I'd brew more Weiss styles. C'mon Chris ... put us out of our misery.

" ... produces a very creamy mouth-feel"
By: Anonymous
Date: November 12, 2007
Beer Brewed: Weizen, Dunkelweizen
Comments: This is a fantastic German wheat yeast. I have now used it 5 times with excellent results (4 German wheats, and one dunkelweiss).

Fermenting <67F results in noticeable phenolics (clove and spice) and less estery character (bubblegum, banana). Fermenting >69F brings out significant bubblegum character. I'm not a huge fan of the bubblegum, so I like to stay cooler.

This yeast is an incredibly fast starter, and finisher. Pitching one vial into 10 gallons of 1.50 beer results in a 5 day fermentation for me. I like to slightly under-pitch and stress the yeast to bring out more phenolics.

WLP351 produces a very creamy malt mouth-feel, and an undercurrent of citrus tartness. Great strain. This is my favorite German wheat yeast by far.

" ... favorite hefeweizen yeast"
By: Ken Peterson
Date: September 26, 2007
Beer Brewed: Hefeweizen
Comments: This now has to be my favorite hefeweizen yeast. It has some great clove undertones to the beer with a nice smoothness to it. Sort of light and creamy. It is one that I hope will become a regular yeast soon, but I'll remain patient in the meantime.

"Great yeast!"
By: Aron
Date: September 20, 2007
Beer Brewed: Aventinus Clone
Comments: Great yeast! I brewed the clone, which was an OG of 1.07, pitched the yeast from the vial, and watched it rock n' roll. Very vigorous fermentation. I racked this beer into the secondary and poured a wort for a Hefe-Weisse right onto the yeast cake in the primary. Once again, fermentation was off to a great start. The end results of both beers were great! I have also used the WLP500 and WLP530 in 2 tripels with outstanding results. Thanks so much!

"The yeast were merrily fermenting along"
By: Happy Customer
Date: May 16, 2007
Beer Brewed: Hefeweizen
Comments: I’ve been a long time customer, and I should not have been surprised with the long shelf life of your yeasts. For one reason or another I was not able to brew a Hefeweizen with your WLP351 strain, as intended. Last week I planned my brewing session and found one of my poor lonely vials still in the refrigerator. I did some nosing around on your web sight and was pleased to find that the vial I purchased last July was still viable. I pitched the yeast in and they were merrily fermenting along on my normal timeline. Thanks for continuing to provide outstanding quality products. I am also looking forward to my first batch with this strain.

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