Our brewpub uses WB-06 now after using Wyeast Bavarian Blend initially. We prefer the flavor and appearance. It definitely steers toward the citrus and clove side rather than the banana or bubblegum side. We like that our hefe is cloudy, with lots of body. We use equal parts pilsner and wheat, and a bit of Belgian Aromatic. This yeast is more tolerant to high fermentation temps, unlike the Wyeast blend, which created more sulfur in our initial runs.
Has anyone used this yeast in a Wit recipe?
Has anyone used this yeast in a Wit recipe?
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