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wlp 300
Made a dunkleweize using wlp 300 yeast. been in primary for 12 days and still has dense krausen on top. it's at 65 degrees. what is the normal ferment time for this yeast. found some comments on web that say possibly 3 weeks.
DC
Take a gravity reading yet? I used this yeast for a Dunkelweizen and left it in primary for almost 4 weeks but that's just my normal primary time.
Nope. I usually wait for the krausen to drop before thinking of transferring but never had a krausen last this long. airlock is flat. I'll wait another week. won't hurt any.
making a raspberry ale right now. boiling away. next weekend it's mack and jacks.
DC
Good grief Deafcone. You will be over 100 gal by the end of the month, the way you are going. This is just really making me look bad.
What other yeasts have you used for a dunkleweizen? I am looking at that for my next wheat and don't have any wheat yeasts in my yeast bank. Any favorites to suggest? Looks like unscientifically, the group prefers 3068 with WLP 300 and S-06 somewhere in the picture. What can you tell me about the true flavor profiles? Others you would look at as well?
Crabnut wrote:
Good grief Deafcone. You will be over 100 gal by the end of the month, the way you are going. This is just really making me look bad.
What other yeasts have you used for a dunkleweizen? I am looking at that for my next wheat and don't have any wheat yeasts in my yeast bank. Any favorites to suggest? Looks like unscientifically, the group prefers 3068 with WLP 300 and S-06 somewhere in the picture. What can you tell me about the true flavor profiles? Others you would look at as well?
I wanted 3068 but LHBS didn't have any so I went with WLP300.
DC
I am doing a half gallon yeast starter for a bavarian dunkel im going to brew this weekend im using a wyeast bavarian 2206 for q lager hope to have in fermenter sunday for a month then secondary for 7 weeks at 42 degrees then transfer to keg at 38 degrees for another 10 weeks i have a coffee stout and a chocolate porter bottled octobock i screwed up need to try again streached sugars to far with a high mash also have a cream stout in fermenter
DrGbrew wrote:
I am doing a half gallon yeast starter for a bavarian dunkel im going to brew this weekend im using a wyeast bavarian 2206 for q lager hope to have in fermenter sunday for a month then secondary for 7 weeks at 42 degrees then transfer to keg at 38 degrees for another 10 weeks i have a coffee stout and a chocolate porter bottled octobock i screwed up need to try again streached sugars to far with a high mash also have a cream stout in fermenter
I've made a few dunkels with this yeast that have probably been some of the better beers Ive brewed. I love the dark german lagers and 2206 does a great job for any of them.
I have never had a dunkel. I used to drink alot of hefes, but lost the taste for that yeast profile.
What are some good examples of dunkel? I am heading to Julios on Saturday and may get one to try out.
(Or maybe Thirsty can brew one and I'll come down and drink it.)
As far as dunkelweizen, I enjoy the hell out of weihenstephaner's. it is very pale for the style, definitely out of profile, but it is delicious and something I think you would enjoy. Kind of like a bo-pils with a creamy maltiness.
As far as Munich dunkels, Ayinger makes a damn good one, but I am partial to Weyerbacher's Slamdunkel. A little big for the style, and I think they may even call it an "imperial dunkel" but tasty stuff.
thirsty wrote:
As far as dunkelweizen, I enjoy the hell out of weihenstephaner's. it is very pale for the style, definitely out of profile, but it is delicious and something I think you would enjoy. Kind of like a bo-pils with a creamy maltiness.
Hey Thirsty. Is the Weihenstephaner's a beer you have brewed? If so, can you post the recipe? I have been looking at a dunkelweizen to put a little more character in my wheats, but my wife doesn't like the darker heavier beers I like. The wheats are mostly for her, so I am kind of leary about a dunkel. It could end up being a little too dark for her.
Crabnut wrote:
thirsty wrote:
As far as dunkelweizen, I enjoy the hell out of weihenstephaner's. it is very pale for the style, definitely out of profile, but it is delicious and something I think you would enjoy. Kind of like a bo-pils with a creamy maltiness.
Hey Thirsty. Is the Weihenstephaner's a beer you have brewed? If so, can you post the recipe? I have been looking at a dunkelweizen to put a little more character in my wheats, but my wife doesn't like the darker heavier beers I like. The wheats are mostly for her, so I am kind of leary about a dunkel. It could end up being a little too dark for her.
BYO has a few Dunkle recipes in one of recent issues. Thats where I got my recipe.
DC
Crabnut wrote:
[Hey Thirsty. Is the Weihenstephaner's a beer you have brewed? If so, can you post the recipe? .
No I have never brewed it, My buddy I split my batches with is not a big wheat fan, so we stick to styles we mutually agree upon, that is why when I need my wheat fix I turn to the weihenstephaner, ayinger, hacher-schorr, and aventinus. BTW aventinus weizenbock is the shiznit- seriously.
Crabnut wrote:
I have been looking at a dunkelweizen to put a little more character in my wheats, but my wife doesn't like the darker heavier beers I like. The wheats are mostly for her, so I am kind of leary about a dunkel. It could end up being a little too dark for her.
A well done Dunkelweizen drinks a great deal like a regular Weizen, weight wise. They are just roastier, in General.
Erdinger has a nice example, that is a bit heavier in body than what I would consider typical. The Hoffbrau Munchen does a really pretty one as well.
Another one you may want to have her try would be a Schwartzbier. Literally "Black Lager". They are very light drinking, but have some of the nice flavor profile of the darker beers. Kostrizer does a decent one that shouldn't bee too hard to find.
thirsty wrote:
Crabnut wrote:
[Hey Thirsty. Is the Weihenstephaner's a beer you have brewed? If so, can you post the recipe? .
No I have never brewed it, My buddy I split my batches with is not a big wheat fan, so we stick to styles we mutually agree upon, that is why when I need my wheat fix I turn to the weihenstephaner, ayinger, hacher-schorr, and aventinus. BTW aventinus weizenbock is the shiznit- seriously.
I have tried the Aventinus three times now. First time was about two years or so ago and it was just plain bad. Oxidized, clovey and just plain old. Second time it wasnt much better. Of course my Utah state liqour store has all the beer on a shelf next to a window at 75 so not surprising that an import here in BMC land would be a bit out of date. My buddy brought me a bottle the other day from the same store but this time it was fantastic. Yeast characteristics were balanced and no oxidation. Must have been a fresh shipment. Really makes me want to try these German imports fresh from the brewery to see what I am truly missing.
andrew jensen wrote:
[. Of course my Utah state liqour store has all the beer on a shelf next to a window at 75 so not surprising that an import here in BMC land would be a bit out of date. .
That is too bad, sonmetimes finding an old dusty beeer on a shelf is a bonus, but many beers are much better fresh. Is that the only place you can get premium beer is at a state liquor store?
It would almost be woth it to educate the beer manager some and let them know how much more sales they would have if they used a little common sense in their sales displays to allow for good storage conditions.
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