WLP300. Is it just me or is it too clean

[Brandon]

I know that personally I've brewed many times with WL300 and with WY3068 and for a German Hefe I prefer the 3068. Seems like the WL300/3068 comparison will get people heated easily, at least on this forum.

This would make an excellent question for Chris White the next time he is on - is WL300 the same strain as 3068?

According to Kristen England:

3068 Weihenstephan wheat Weihenstephan 68 (S. delbrueckii single strain)

WLP300 Hefeweizen Ale Weihenstephan 68


I use 3068, but in my last wheat I stepped up the yeast from the Sierra Nevada Kellerweiss. I like the Kellerweiss yeast as good as the 3068. I used the Kellerweiss in 2 different beers (Hefeweizen and the a Weizen bock) both times in a side by side against the 3068 the Keller started about 10 hours slower, but attenuated down 1-2 points lower than the 3068

[BigNastyBrew]

I've fermented the hefeweizen at 72° once and 70° twice. The dunkelweizen was at 70° in the same chamber as the last hefeweizen.

On the last hefeweizen, I tried doing a quick starter (about 9 hours instead of the usual 2 days) in hopes of underpitching a little to cause more aerobic activity and more production of the isoamyl acetate ester. Didn't seem to work. I've heard reports of fermenting warmer but I guess I've been afraid to.

What's the general consensus? I know people like the 62° business but I don't want my hefeweizen that clean. Like, brewchief said, I want 'er dirty!

[Steelers&Beer]

take it down to 62 and give it a go is the advice given by his Popeness. And without regard to what everyone else says, I like the WLP 380 fermented @ 62-64. I just like it better, more spicey, less banana-bubblegum. and yes, i've tried them all.

[NotALamer]

There were some delicious hefes that used 300 and 380 at the homebrew club meeting I went to yesterday. I think the 300 was fermented at 65 and it had a pronounced clove flavor with almost no banana or bubblegum. The 380 was fermented warmer, I'm not sure what temperature, and it had much less clove but a fairly strong banana flavor, with a little bit of bubblegum. Between 300 and 380 I think the temperature must make a much bigger difference than the strain. If you are getting no esters or phenols in your hefes, you might be pitching too much yeast. You want to underpitch so they are a little stressed and produce adequate esters and phenols while they are multiplying.

[jwatkins56550]

I think CYBI should do Seirra's Kellerweiss to help this arguement