Danstar Munich Dry Yeast

[gitchegumee]

Does anybody have comments they'd share with me about using this yeast? Danstar's information is about the same as for all of their yeasts--minimal and broad. I've got a package of this I want to make a fruit wheat with. I'm looking for a bit more clove and a bit less banana. What oxygenation rates and pitching levels? What fermentation temperatures? Any other information would be appreciated. Thanks!

[oppigards]

My experience is that if you e-mail lallemand, they are very helpful with advices.

[gitchegumee]

Right, thanks. I have an email in to them. Just wanted breweries' experience with this as compared to other wheat yeasts that are out there. Years ago I tried the K97 (I believe) and had NO characteristic phenolics or esters. I'd like to avoid making the same mistake here. Figured since they were advertising it regularly on this site, someone must be using it.

[MatthewS]

I used it a few years back at Offshore

Hey Phil,

I found very little to no esters at 72 degrees. I was trying a wheat beer too.
The phenols were non existent at even 75-76 degrees the second batch. Though, there was some ester production which made a pretty fruity yet boring wheat beer. not even close to a hefeweizen in my opinion.

good yeast though for a kolsch type beer. I used it there to at 63 or so... nice and soft.

call them and see what they say.

Matthew

[lallemand]

Advice from Lallemand

You can email me directly for advice svanzandycke@lallemand.com
We have had some feedbacks from the brewers about not getting enough banana/clove flavors out of Munich. We think we can help with that, I have an article to send if you drop me a note.
Munich yeast originated from the Doemens Institute in Germany and if used appropriately should give out the right flavors.