Yeast Options for Raspberry Wheat

[MT_Keg]

My FIL wants to brew 10 gallons (split batch) of Raspberry Wheat and bought the AG kits from Midwest Supplies; we plan on doing it in 3-4 weeks. I have a 10 gallon batch of Kolsch finishing up next week (also a split batch) and I used K-97 in one of the fermenters. I was thinking of reusing the K-97 in one of the wheat beers and a different yeast in the other.

1. If I put the K-97 yeast cake in a sanitized Mason jar (and store in a 36 degree refrigerator) can I just warm the jar to pitching temperature and then pitch the whole jar into one of the fermenters in 3-4 weeks? Or is there a better methodology for this?

2. What would be the preferred yeast in the case of a fruit wheat beer? (for the second fermenters)

Note: These batches will not be blended and will go into 2 separate kegs.

Thanks,

MT

 

[ratinator]

My FIL wants to brew 10 gallons (split batch) of Raspberry Wheat and bought the AG kits from Midwest Supplies; we plan on doing it in 3-4 weeks. I have a 10 gallon batch of Kolsch finishing up next week (also a split batch) and I used K-97 in one of the fermenters. I was thinking of reusing the K-97 in one of the wheat beers and a different yeast in the other.

1. If I put the K-97 yeast cake in a sanitized Mason jar (and store in a 36 degree refrigerator) can I just warm the jar to pitching temperature and then pitch the whole jar into one of the fermenters in 3-4 weeks? Or is there a better methodology for this?

2. What would be the preferred yeast in the case of a fruit wheat beer? (for the second fermenters)

Note: These batches will not be blended and will go into 2 separate kegs.

Thanks,

MT

Wyeast #1010, S-05 or Safbrew #WB-06 are all fine yeasts

 

[mashpaddled]

A lot of American wheats are fermented with US-05/WY1056/WL001/Chico but any reasonably neutral ale yeast strain is perfectly fine.

 

[Miraculix]

My FIL wants to brew 10 gallons (split batch) of Raspberry Wheat and bought the AG kits from Midwest Supplies; we plan on doing it in 3-4 weeks. I have a 10 gallon batch of Kolsch finishing up next week (also a split batch) and I used K-97 in one of the fermenters. I was thinking of reusing the K-97 in one of the wheat beers and a different yeast in the other.

1. If I put the K-97 yeast cake in a sanitized Mason jar (and store in a 36 degree refrigerator) can I just warm the jar to pitching temperature and then pitch the whole jar into one of the fermenters in 3-4 weeks? Or is there a better methodology for this?

2. What would be the preferred yeast in the case of a fruit wheat beer? (for the second fermenters)

Note: These batches will not be blended and will go into 2 separate kegs.

Thanks,

MT

1: yes that works

2: this yeast is a bit unusual for this type of beer, but I think it should work really well as it is fairly clean.

 

[MT_Keg]

Thanks All! I have never used WB-06. Do you have any fermentation temperature suggestions for this beer using WB-06?

 

[Miraculix]

Thanks All! I have never used WB-06. Do you have any fermentation temperature suggestions for this beer using WB-06?

Wb06 is actually more of a belgian yeast than a typical Wheat beer yeast. If that's what your after, that should be fine. If you are after a "normal" type of German wheat beer and want to use dry yeast, I would recommend Lallemand Munich Classic instead, which is supposed to be the Weihenstephan strain, a true German Hefeweizen Yeast.