Hello all. I am planning to brew a wheat beer. The only yeast brand I can get now is Danstar. And it has 2 types of yeast for wheat beer. Munich and Munich Classic. Does anyone know the difference between these 2 ones? Which one should I choose?
Munich Classic
Munich Wheat
If you read the "Brewing Properties" section of each page, there are minor differences in the descriptions. For example, the recommended styles are different, and the Wheat yeast is described as having high attenuation whereas the Classic is not.
You could flip a coin, and later on make another batch with the other yeast. I don't know what other advice I can give.
Cheers,
Use the Munich Classic. It's the go-to Hefeweizen strain. It's the Weihenstephan W68 (Wyeast 3068). As far as I know it's the only way to get this strain as a dry-yeast.
Use the Munich Classic. It's the go-to Hefeweizen strain. It's the Weihenstephan W68 (Wyeast 3068). As far as I know it's the only way to get this strain as a dry-yeast.
Just curious, how do you know that it's this strain? Can you provide a reference for this claim? Just curious cause if this is that strain in dry format, i'm definitely going to have it on hand. Thanks!
Fermentis WB-06 is also a dry hefeweizen yeast. I have used it as well as WY3068 & I can tell you they are NOT the same.
What's the best temperature schedule/range for the munich wheat beer yeast?
Hey, it's pretty commonly known on the big german forum. Couldn't find the thread right now. But you can find it there. It's the Doemens #479 strain, which is identical to the WY3068 strain.
Also there's this article (pretty big german brewing magazine - maybe even small "german byo") which says it's the Doemens #479 (=Wyeast 3068).
Wow. Some good info here! While WB06 is NOT the classic banana clove strain it still makes great hefe. I think it is similar to WY3638 and is more complex with fruit.
I brewed a Hefeweizen split batch a few weeks ago, 3 gallons using Munich, 3 gallons using Munich Classic. The carboys have been kept at a steady 62F the whole time. I'll be kegging them tomorrow.
Time for a good blind taste test to find the truer traditional German strain.
How'd they turn out? Difference?
They both turned out well. If I didnt have the Munich Classic to compare the Munich against, I would have thought the Munich was closer to a true Hefeweizen than it actually was. The Munich didnt have much banana flavor, it did have clove, but also had some floral aspects to it. To me, the Munich could also be used as a subdued Belgian strain. It would be interesting in a Belgian Blonde.
The Munich Classic was MUCH closer to the classic Hefeweizen strain. It had the banana and clove. I still felt that maybe it wasnt a 100% match to the classic strain, but I didnt have a liquid version to compare it against. THAT experiment will take place next year.
If you want to brew a Hefeweizen and want to use a dry yeast, definitely tryout the Danstar Munic Classic. Its close enough (or spot on, cant tell yet) to the classic strain to fit your Hefeweizen needs!
Cheers!
I brewed a Hefeweizen split batch a few weeks ago, 3 gallons using Munich, 3 gallons using Munich Classic. The carboys have been kept at a steady 62F the whole time. I'll be kegging them tomorrow.
Time for a good blind taste test to find the truer traditional German strain.
Thanks! That's great to know! Classic it is. I love dry yeast, but of course there are fewer options. Actually WB-06 is the only other I know of for a Weizen. Seems like everyplace sells the regular Munich, but very few the Classic? Where are people finding it?
Guess the natural next comparison may be WB-06 vs Munich Classic? Ok I'll bear the burden of doing it, just need to get some...
Seems like everyplace sells the regular Munich, but very few the Classic? Where are people finding it?
As for a comparison, if you do one with WB, try adding a liquid yeast variant to compare both against the real thing. If possible of course.
Ha! I thought that it's more Belgian than German when tasting it. Good to know that this is backed upWB-06 is said to be closer to the Duvel yeast family, being diastaticus. It's very tart - very low post-fermentation pH -, clovey, with no real distinct banana or fruit. It's not bad, but a Hefeweizen will not make, but probably OK for a Wheat Ale. Used in combination with S-04 and T-58 as per the Treehouse yeast thread.
Never tried the normal Munich dry yeast, but I think it's also a diastaticus yeast, or at least alleged to be. Munich Classic is definitely a Hefe yeast, and being dry, makes it one of the best and most expressive dry yeast available on the market.
Ok, didn't recognize that as my batch was an accidental sour mash anyway. I left the mash going over night which a lot of bacteria apparently greatly appreciated.I wish I had read this thread before wasting a batch with WB-06. Not impressed at all with WB-06. It tasted neither Belgian nor "German", just TAAAAAAAART. Next time I'll try Munich Classic, if I can find it. I haven't seen it around here.
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