Does Wyeast 1010 produce hefe flavour

[natural]

curious if the Wyeast produces hefe flavours. I absolutely hate hefeweizens. The flavour just throws me off and I’m going to be brewing a simple mango wheat. 50/50 pale malt and wheat malt with no specialty grains.

I’m not sure if I should just use my us-05 or pick up some Wyeast 1010. I just don’t want to risk those banana clove esters.

 

[Keith81]

I've never used 1010 but I've used S-05 in American style wheats and liked the results. It's clearer than what you'd get from a wheat yeast if that matters to you.

 

[Steveruch]

1010 will get you a Widmer type "hef" with no banana/clove.

 

[natural]

I’m definitely looking for a clean flavour so I think I’ll stick with the us05 and see how I like the results and if I’m looking for something extra out of the next batch I’ll try the 1010 out.

 

[chickypad]

Sounds like you already settled on a good plan but I will say that I use 1010 a lot for American wheats, and I don't like Germen hefes at all either. I find 1010 quite clean, maybe just a hint of tartness compared to chico yeast but no banana/clove. I think it's cleaner than WL 320 though they are supposedly both Widmer strains. I like 1010 a lot for that style, and especially for fruit wheats.

 

[couchsending]

I would recommend using 1010 over Chico. You won’t get any phenols or banana from it but it is more tart and will add a little complexity to your wheat beer.

 

[eadavis80]

I've enjoyed 1010 in fruit wheat beers.

 

[natural]

1010 it is, I had one when I got home and didn’t notice just how tart it actually was.

Any recommendations on fermentation temperature to bring out the tartness? I was reading that 60f was a good temperature for wheat beers.

 

[eadavis80]

I brew almost all my ales, besides Belgians in the low mid 60's, but I don't have the best fermentation control. But, the beers turn out good.

 

[couchsending]

From everything I’ve read 1010 was an Alt or Kölsch type yeast that has morphed over time. It’s able ferment rather cold similar to a Kölsch yeast. I’ve never used it that cold but I would bet you would get a much cleaner and maybe more lager like profile with a little sulfur that low... I would shoot for 64 then raise after a few days.

 

[chickypad]

That's what I do, ferment around 64-65 then up to 68-69 at the finish.

 

[natural]

I’m curious, why raise it after the fermentation?

 

[chickypad]

Just habit. I raise the temp a bit at the tail end of fermentation on pretty much all my beers, in theory to be sure the yeast finishes well, cleans up, etc.

 

[rhys333]

Can someone describe the fermentation characteristics of 1010? It sounds a lot like the 2565 Kolsch strain (which I love in a wheat beer), and I'm wondering if it's also really slow to ferment and/or suffers from that perma-krausen thing?

 

[chickypad]

It ferments out pretty fast for me at 64-65, I'd call it vigorous even, and I've never had a problem with the krausen persisting. It's a little slower to flocculate than some strains but not painfully so. It can throw off some sulfur during active fermentation. I've usually got it in the keg at 2 wk or less.

 

[rhys333]

It ferments out pretty fast for me at 64-65, I'd call it vigorous even, and I've never had a problem with the krausen persisting. It's a little slower to flocculate than some strains but not painfully so. It can throw off some sulfur during active fermentation. I've usually got it in the keg at 2 wk or less.

Excellent, thanks!

 

[rhys333]

Poured my first pint of WY1010 American wheat beer, and I'm impressed with this yeast strain. As promised, it fermented vigorously and I was ready to keg within two weeks. The slight crispness makes malt flavors really pop. I'll be keeping this one on hand, and I think I'll be putting this to work soon on a quick kolsch or pseudo lager.