WLP320 American Hefeweizen - White Labs Yeast
The strain used for the Oregon style American Hefeweizen. Produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Apparent attenuation: 70-75%. Flocculation: low. Optimum temp: 65°-69° F
*NOTE:*During summer months, we include complimentary ice packs will all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
|Yeast Style||American Ale|
|Min Fermenting Temp||65|
|Max Fermenting Temp||69|
UNLIKE THE DISCRIPTION THERE IS NO BANANNA OR CLOVE FLAVOR I CANT CONPLAIN ABOUT THAT, ALSO THIS BEER IS CRYSTAL CLEAR, I BREWD THE HONEY WEIZEN ALL GRAIN AND USED THIS, I USED A WHIRFLOC TAB, THIS IS ALSO THE FIRST BEER I DIDNT HAVE TIME TO DO A SECONDARY FERMENTATION SO IT WAS CARBOY 2 WEEKS THEN THE KEG BUT THE POINT IM GETTING AT IS THAT IT TOOK ALONG TIME FOR THE YEAST FLAVOR TO MELLOW OUT, IT TASTET LIKE I WAS DRINKING VIALS OF YEAST, 3 MONTHS AFTER THE BREW IT IS TASKING ABSOUTLY AMAZING, THE BEER WAS SPOSED TO BE A 4 WEEK BEER IF I REMEMBER CORRECTLY.. I WOUILD DEFINATLY USE THIS YEAST AGAIN... SORRY FOR SPELLING ERRORS! HAPPY BREWING!!!!! CHEERS!!!
Arrived with a tiny leak but working like a charm in the fermenter.
Created a low Banana/Clove esters. Not overwhelming like some other yeasts. Had to rouse the yeast, to get it back into suspension a couple of times to fully attenuate the wort. Overall it produced an excellent Hefeweizen.
Used this yeast for the first time - let it come to room temp over 5 hours of time, giving it a shake every couple of hours - pitched @ 72 F - had about 14 hours of lag time then it really took off.The banana and clove are VERY gentle and subtle (kept it at a constant 67 F). This yeast goes really well with Fuggles!
I bought the WL-320 vial for my first partial mash batch and am hugely disappointed. I followed the instructions on the vial, watched my temps and aerated thoroughly. After two days with no activity (and a good seal on a new fermenter) I checked the White Labs website to see if a two day lag time is normal. According to an answer in the FAQ section answering the same question I had, "Sometimes they just need some agitation, which is sort of what happened when the dry yeast was added." The answerer continues to say that the newly added dry yeast is not actually what begins fermenting. It is the liquid yeast getting a "kick-start" from the dry. So then, what is the point of me paying seven dollars for a liquid yeast when it will only work after being activated by a dry yeast? I think Wyeast just got a new customer.