Danstar Munich Wheat Beer Dry Yeast
Used by a number of commercial breweries to produce Bavarian-style wheat beers. Estery to both palate and nose with typical banana notes.
Strain used by a number of commercial breweries to produce Bavarian-style wheat beers. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce wheat beers of the finest quality. Quick start and vigorous fermentation, which can be completed in as little as 4 days above 17° C. Medium to high attenuation Non-flocculent strain; some settling can be promoted by cooling and use of fining agents and isinglass. Estery to both palate and nose with typical banana notes. Best used at traditional ale temperatures. Optimum temp: 55°-66° F. An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use.
|Yeast Style||Wheat Ale|
|Min Fermenting Temp||55|
|Max Fermenting Temp||66|
This yeast was quick to get perking. Very vigorous and pressure blue my top off a couple times, finally slows down.
We used this in a small batch traditional German brew. If you activate the yeast, it kicks of fermentation within 12 hours and stays strong.
I brewed to batches of Hefewiezen with this yesterday. I rehydrated one pack as per instructions, and the other I pitched dry. The batch with the hydrated was finished and in fermentor 2 1/2 hours before the one with dry yeast was in a fermentor. Within 6 hours the dry pitched batch was fermenting away, and the rehydrated one was doing nothing by the time I went to bed at 11 pm. I checked it this morning when I woke up and fermentation was out of control and coming out of the air lock! I had to install some blow off tubing with one end in a pot of water and its bubbling like crazy and foam is starting to come into the tube! Just took a little bit for the yeast to get active. The smell coming out is awesome by the way. You won't be disapointed with this yeast.
I want to update my review of this yeast. After a little more conditioning the banana flavor has improved and the overall character has mellowed into a very nice Hefeweizen representation. I saved the yeast cake and will reuse it next week. If you want a break from the liquid yeast and the expense thereof don not have reservations to try this yeast for this style.