This is the first time I'm using this yeast. I usually go with the 300 but I figured I'd switch it up. Any comments on flavor profile or what to expect from fermentation?
I have used this yeast a couple of times because it claims to have a large phenolic flavor profile but I have found that this is not the case. I have fermented with this at 65f. and 70f. and in both cases the flavor is mild in terms of the clove/spicyness. However, the banana esters are minimal. Just my experience. mark www.backyardbrewer.blogspot.com www.thebackyardbrewer.com
Cool deal, Thanks. I've seen a lot of reviews that say there is a pronounced citrus flavor which I think would be cool for a mid summer wheat. We'll see I've got this thing down at like 63 F so hopefully I'll get some circus peanut like stuff out of it.
i love the stuff. keep it cool, right where you are and it should give a great spicey note to the hefe. i know bub and everyone else disagrees but i like it more than 3056/300. just my opinion.
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I made a hefe with 380 and it finished too sweet. I think it mashed too hot. Next time I make a hefe, I'm going to mash at 149 and try to ferment down to 1.010.
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I brewed a dunkelweizen with it last weekend. I, too, was interested in trying a new yeast. I made a starter with the recommendations from mrmalty. I put 11 gallons in a 15 gallon fermenter, and it blew the top off. I'm excited to see how it turns out.
Crupp ________________ Fermenting: Saison, ESB
On tap: 09 Cider, American Mild, Dark Mild II, American Wheat, Hefe, Traditional Mead, Belgian Blond
I just kegged a split batch of 300 and 380. Hard to compare since they aren't carbed up yet, but I am definitely not getting a lot of clove from either of them. Fermented at 65F.
I am planning to use both of the slurries for a big dunkelweizen. Thinking about putting some raspberries in one of them.
Hoppy Brewah wrote:I made a hefe with 380 and it finished too sweet. I think it mashed too hot. Next time I make a hefe, I'm going to mash at 149 and try to ferment down to 1.010.
I had the same issue, I would also reccomend fermenting around 64F, I was around 66-67F and the bananna notes are a little to high for my liking.
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