This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||1||Grand Cru||1|
|Other High Gravity||1||Christmas Beers||1|
Feedback and experiences from previous customers. Want to leave a review of your own?
Only my third batch ever and went over very well at the brew club meeting. Seemed a bit slow on the start but took off and produced my best so far. Mild hint of banana and a wonderful flavor in the finished beer.
I used this yeast to brew a special beer for my girlfriend's college graduation party - it really delivered. It produced a very slight banana note, little to no clove or sulphur, and a slight haze. The fermentation temperature was about 72 degrees. The result was a very easy-to-drink ale that won over several homebrew critics.
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.
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.
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.
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.
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
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!
We have used this strain in every weiss beer we've ever brewed. We have 2 NABA medals with this as our hefeweizen yeast. We ferment at 68 degrees and get a lot the clove spiciness with some banana. My greatest compliment came when a less than beer savvy customer returned a glass of our weiss stating "this tastes like banana bread." Try throwing in some Light Munich Malts to build up more body in your Weiss!!!
I just drank a Bavarian Heffe I made with this yeast. It is fabulous! If you are looking for something like what you would get in an imported Heffe ... ferment this your brew at about 62 f. The balance between phenols and banana is perfect at this temp.
Started at 79°F went at 75 and then went up not above 80°F. With Coopers Australian wheat brewmaster malt can. OG:1042 FG:1009. Took 43 hours before yeast stared to be active. Tasted 6 weeks after bottling; well, banana nose is not really present, it tasted artisanal. I don't know if other temperature changed taste. End-to-end production 59 days. Overall I think I like it: better carbonation 8.371g/L than the first batch 7.938g/L, more alcohol probably 4.92% than my first batch (COOPERS WHEAT CAN WITH ORIGINAL YEAST) 3.72% maybe the older it gets the better it will be. Next batch is with WLP400 in January 2009...
Made a starter and pitched 24 hours later ... the fun started in less than an hour! Had to change the blowoff tube twice and it's still going strong less than 24 hours after pitching. This puppy is flying!
This is a truly excellent yeast! I prepared a batch of approximately 30 liters using one tube of WLP300. The result surpassed my expectations by far.
Pitched at 80F and let ferment in mid-70s. Got exactly what I wanted/expected...a BANANA BOMB! Love this yeast and its versatility of clove phenols and banana esters.
Beautiful color great taste and smell. It's so good I actually dump the bottom of the bottle with the yeast into the glass, kicks it up a notch. Goes in tasting like apricots and cinnamon burps out tasting like bananas (no joke).
Beer turned out great, can taste the banana. Going to try and use this strain again.
Made starter, fermented at 72° f. Awesome banana flavor. Just what I was looking for. People love it. Great stuff.
This is the only strain I use for hefes. It reliably produces beers like those I drank in Munich. I recommend this for anyone wanting to brew an authentic Bavarian wheat beer.
This was my first time using liquid yeast. I was concerned that maybe I hadn't cooled my wort enough before pitching, because it didn't start fermenting until the morning after (about 18 hours). Turns out I probably should have cooled it a little more (wort temp was probably 85-90, felt lukewarm to touch) but it is bubbling along just fine now. Can't wait to try the finished product!
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.
Optimum Ferment Temp.68-72°F (20-22°C)