Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
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?
Very nice flavor from this. 380 produces a very balanced German wheat flavor with nice spice, fruit, and banana. I have tried other strains, including those purported to be based on Weihenstephan 68, and it has not worked well for me. It's not just banana and bubble gum. Aroma from WLP380 is lightly spicy (nutmeg, allspice), clovey, slightly stone fruit, banana is present in noticeable amounts too. Less than some other strains, but still clearly there. If you've been unhappy with other strains and want more spice in a weizen, this might work.
I fermented a 1.052 dunkenweizen and a 1.080 weizenbock. The flavor compliments the darker weizen beers quite well. I fermented at 60F in an open fermenter. Seems like about a 24 hour lag and beers were finished in 10-14 days. The weizenbock was a repitch from the dunkel that I top cropped. It was about 80% attenuated by day four so the repitch was pretty brisk at fermenting.
The attenuation listed is not what I experienced. Plan for about a 73% attenuation. But don't be surprised to see a 70-74% attenuation rather than the 80%. I got a little bit of sulfur towards the end but very minimal. Oxygenate and use some nutrient as well. To eek out a bit more attenuation, I raised the temp to 68F for about a week.
Compared to other weizen yeasts the flocculation was the same: slow and poor. Overall a pretty solid yeast.
This yeast is amazing and delicious. I made a starter and pitched at 68 F. Despite the starter, it was 12 hours before a krausen began to form but it was huge! I made a 5 gallon batch in a 6 gallon plastic bucket and there was no where enough headspace - foam was bubbling through the airlock to the point where I had to add water to it every 1-2 hours. I would strongly recommend and extra 1.5 gallons of headspace and/or a blowoff tube in plac! e of the airlock. It's worth it!
This stuff ROCKS! If you use this yeast, be sure to use a "blow-off tube." An ordinary airlock will have krausen coming through it within a day!
I'm very happy with this yeast strain, but I'm noticing a very pronounced banana smell with the yeast. This is something I wasn't expecting with this yeast strain, but I'm pleasantly surprised by it.
Brewed a standard Hefeweizen and the final product was very spicy and full of clove, with a little banana. This is about the opposite of WLP300 in terms of the clove/banana profile in my experience. Both are great strains, when I want clove I go with this one. Fermentation was quick and I recommend a blow-off tube.
This yeast was excellent for the darker wheat I brewed. Spicier and less fruity character made for a good beer for cooler fall and winter evenings.
This is my favorite hefe yeast. I know the package says optimal temp is 66-70. Make a starter and try it between 62-62. You will get this wonderful spiciness with a hint of clove. It is absolutely fantastic!
This Heffeweizen IV yeast can be a bit cranky. I've used it a couple of times. The first time I had a lag time of 96 to 104 hours. This was without a starter. The second time I used it I made a starter and happily the yeast took off within 24 hours. I highly, highly recommend that you use a starter with this yeast. It's worth the effort.
This makes a very drinkable, citrusy weizen, and with just the right amount of bitterness added, makes a perfect summer-time hefe. I've also made a dunkelweizen with this using the yeast cake of a previous weizen brew (at about 68-70F), but probably won't again, as I prefer the banana yeast notes from other hefeweizen yeasts to match the maltiness in a dunkelweizen. I think the clove/malt combo could work in a dunkel, but this gave out too much citrus for my taste in a dunkel. Perhaps a lower fermentation temp would yield the clove without the citrus.
The unusual spicy and slightly tart flavor plus fruity aroma reminds me much of Unibroue's products. I made a simple 50/50 pilsner and winter wheat beer using the Hefeweizen IV strain this fall (end of September 2008.) It fermented at 68 F and went to bottles after 14 days. By Christmas the conditioned beer was clear and very flavorful. It was the most appreciated Christmas treat that I gave out this year.
Incredibly slow starter out of the tube (I had two tubes fermenting two batches, both with months until the expiration date) and they took over 72 hours be begin noticeable fermentation. In the future, I will be making a starter. I purposely did not make a starter because I wanted some of the ester profiles produced by cell multiplication.
I recently brewed and kegged 5 U.S. gallons with WLP380 when making a traditional all-grain hefeweizen. It really turned out nice – spot on. This yeast produces just the right amount of clove/banana. It’s not too overwhelming, as can occur in some cases. I made a 2 pint starter with 1.5 cups of light DME. The starter fermented for 30 hours prior to pitching. I pitched around midnight and kept it at 70 degrees F. At 6 a.m. when I checked on it, it was vigorously fermenting – good thing I had a blow-off hose on it! So I highly recommend this yeast for a hefe; it worked well for me.
This Hefe yeast is wonderful. I have used it 4 or 5 times with great results every time. I have not made a starter, but I do blow O2 into my wert for about 30 minutes while I am cooling it. I feel this helps it cool down and dissolves more O2 into the wert. Takes off within 24 hours of pitching. The only precaution I suggest is make sure you have ample room in the top of your fermenter, because you may loose a lot of beer due to the vigorous nature of this yeast.
Of all the hefe, wit, and wheat beer yeasts out there, this has to be one of the most ideal for Roggenbier. It has the clove notes and very faint fruit notes on finish. I've been trying to perfect my Roggenbier and have always had a slight sour note from other wit yeast strains, which, though fine for wit's, is not a characteristics that fits the 15D style. One last note to the commenter above who aerates in hot wort...you may be getting flavors you didn't expect. Never aerate in hot wort unless you want extreme oxidation and the near undrinkable off flavors that come with it...
Ale came out great!. Nice 4-vinyl guaiacol - cloves (from ferulic acid I guess) and isoamyl acetate (from transaminaition of leucine - Ehrlich rxn) flavors. Giving the Distinguished Alumini presentation this month and taking a case of this brew for sampling.
I've used this sample in three brews to date. I've never been able to get an attenuation rate above 70%. Using your 300 strain I get much better attenuation. How can I get the level of attenuation you claim for this yeast?
The ranges we use are Apparent Attenuation Ranges, and they do not take into account different worts. The numbers are a general range, but several factors (oxygen, temperature, nutrients, gravity) will affect the actual attenuation for most beers.
I need a better understanding of how to achieve the levels of attenuation you claim.
Again, our figures are apparent. Attenuation does differ between strains. Perhaps you are losing yeast from blow off? And if you shake the carboy a couple times during fermentation, this will keep the yeast in suspension. Also, this yeast does require more oxygen and you may be under aerating.
Optimum Ferment Temp.66-70°F