Several years back, I created a simple Hefe recipe using pale & wheat malt extract, 2 oz. Awesome banana scent! Fermented around 71-72 degrees hoping for a balance of cloves and bananas. One of my favorite yeast. Fermented 65 to 70 deg range. Started at 79°F went at 75 and then went up not above 80°F. Yeast by products produced excellent flavor for this batch. Turns   out I probably should have cooled it a little more (wort temp was probably 85-90, felt lukewarm to   touch) but it is bubbling along just fine now. Great stuff. I find the fermentation temperatures (F) 62-64 degree range produces spicy clove phenols and 70-72 produces fruity banana esters. This puppy is flying! Final product had low to zero banana or clove, as this was the desired result. It produces a high level of isoamyl acetate, giving the resulting beer notes of banana. American turned out very crisp with a refreshing sweetness and mild hints of lemon. I think I liked the WLP380 a touch better out of the two and would probably make a starter for my next attempt regardless of which strain I pick. After secondary fermentation at the same temp while transferring to the corny keg the banana aroma just overcame us. I won't try 380 again when brewing a summertime wheat. It produced a very slight banana note, little to no clove or sulphur, and a slight haze. If you are outside of European territory and interested in obtaining organic yeast from White Labs Copenhagen, please email [email protected]. Hefeweizens are highly carbonated, so their mouthfeel is a little like a fizzy drink, but better! What really surprised me, though, was how clear the beer was--transparent ruby. Hefeweizen WLP320: L: White Labs: Med/High: 72-77%: 50-55°F: Slight amount of banana and clove notes. OG 1.045. Bottling in a few days, I have very high expectations from this product! I used this yeast to brew a special beer for my girlfriend's college graduation party - it really delivered. Hopefully it won't take the full three years to mature. Goes in tasting like apricots and cinnamon burps out tasting like bananas (no joke). Flocculation is not always the same with each strain, but WLP300 usually takes longer to clear, so you get a nice looking Hefeweizen. The final product is pretty hazy, but not really cloudy. Just what I was looking for. The fermentation temperature was about 72 degrees. Very clean yeast. Beautiful color great taste and smell. I've heard positive results from WB-06. I will continue using this yeast for American Wheats. Started brewing my 60/40 hefe with this instead of 300, much better reception among my peers. 300's heavy clove ending turned a lot of people off. Only my third batch ever and went over very well at the brew club meeting. A touch thin and a bit light on character and personality, as it foregoes yeast esters for a more accessible drinkability.” I use this yeast exclusively for my Weizenbock's. What could cause this. Truly a show stopper! Made a hef with this strain, one the best beers I have made. Fermentation temperature: 68° F Attenuation: NA Hours to get to 50 percent attenuation: NA, Domestic and Canada: 888.5.YEAST.5 International: 858.693.3441 [email protected] Fax: 858.693.1026 (US & Canada only). Yesterday (June 2015) I just found a dozen I had forgotten about. Feedback and experiences from previous customers. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness. Everyone who has had the opportunity to drink this has said that “it’s the best Hefe I’ve ever had!” This is truly the best complement a homebrewer can receive. I have a question about your WLP300 Hefeweizen Ale yeast. My favorite yeast strains for all weizen-type beers are White Labs WLP300 Hefeweizen Ale and Wyeast 3068 Weihenstephan Weizen. This strain ferments much cleaner than it’s hefeweizen strain counterparts. Kolsch necessitates a certain light fruitiness. I popped one open yesterday while brewing a barleywine, and as if to remind me just how much aging can improve a beer, the weizenbock was absolutely amazing. Used this WLP320 for the first time to get the nice Hefe Oregon unfiltered haze look. There is NO detectable clove and very little to no Sulfur. Strong banana nose with a slight hint of clove and a slight, almost buttery sweetness. Beer turned out great, can taste the banana. Hefeweizen Strains. Perhaps after all that time, everything precipitated out. Very nice flavor already with low banana notes as advertised. Yeast seemed to annunciate the hop flavor a bit too. There are, however, different strains of top-fermenting yeasts that produce different results in the brewing process. Each one produces slightly different flavor profiles, like one that has notes of bananas while another has notes of cloves. Primary fermentation @ 68-70 degrees. Upped the IBUs with Mt Hood to around 22. Fermented dunkleweizenbock with o.g. Lots of cloves to the nose. You can try other weizen-type yeasts, and might prefer one strain to the another, so feel free to experiment. But all yeast eventually flocculate; perhaps this one sat longer in the fermentation or secondary? It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness. Both yeasts started within twelve hours at 70F, and both hit final gravity of 1.012 from 1.049 on the seventh day. It was quite impressive. **European customers can now order a 100% certified organic version of this strain from White Labs Copenhagen . There are, however, different strains of top-fermenting yeasts that produce different results in the brewing process. WLP300 Hefeweizen Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products. That should give you some haze there. A hint of bitterness, which usually originates from yeast, accompanies these sweet notes. I enjoyed it, but it wasn't anything spectacular. This yeast gave off a nice banana aroma during fermentation. This is a truly excellent yeast! I cold crash then add gelatin and it clears very nicely. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Altbier shines with a restrained yeast that can delicately layer fruity esters in with delicious malt. Pitched a single vial for 5G to force the yeast out of their comfort zones and produce more character. Hallertauer hops & WLP320 yeast to see how it would turn out. Everyone at the dinner liked it. Feedback and experiences from previous customers. Love this yeast and its versatility of clove phenols and banana esters. For example, White Labs, a leading brewing yeast manufacturer, has produced several different strains of Hefeweizen yeast. The result was a very easy-to-drink ale that won over several homebrew critics. Nailed my ABV at ~75-80 degrees over the course of 9 days total. Some of these flavors and aromas come from esters and phenols. You can try other weizen-type yeasts, and might prefer one strain to the another, so feel free to experiment. Some brewers will use more unmalted wheat to ensure a permanent haze. Had to change the blowoff tube twice and it's still going strong less than 24 hours after pitching. Wow, used a 800ml starter pitched at about 70 deg...voracious fermentation from 1.048 to 1.010 (nearly 80% attenuation) in 24 hours. That was in October 2012. Optimum balance temperature may be higher, 73-74 degrees. Seemed a bit slow on the start but took off and produced my best so far. Want to leave a review of your own? This popular German strain is used in the production of traditional, authentic hefeweizen. Don't be alarmed if this happens, provided that you made a proper starter. Will be using this WLP320 again for sure and may experiment with some other styles as well. Bavarian hefeweizen's unmistakeable bouquet of banana and clove. I chose to use this strain when trying to make a clone of Blue Moon for some friends of mine. Using a 1pt starter I had fermentation in 8 hours, complete blow off in 18 hours! Got exactly what I wanted/expected...a BANANA BOMB! If you are looking for something like what you would get in an imported Heffe ... ferment this your brew at about 62 f. The balance between phenols and banana is perfect at this temp. Style performance is a listing of styles made with WLP300 Hefeweizen Ale Yeast . Made starter, fermented at 72° f. Awesome banana flavor. I let the hydrometer sample settle out for an hour in the fridge and remained nice and cloudy. Balanced with mild clove and prominent banana esters, this strain will produce amazing beers. **European customers can now order a 100% certified organic version of this strain from White Labs Copenhagen. HOnestly, I sort of fear the banana and clove flavors, because I've had beers where they were really unpleasant, overwhelming off-flavors. no immediately noticeable banana, clove, or other notes. This strain ferments much cleaner than it’s hefeweizen strain counterparts. Tasted 6 weeks after bottling; well, banana nose is not really present, it tasted artisanal. Fyi, yeast stalled part way and racking it re-started the fermentation. Wheat Strains : Amer. Overall I think I like it: better carbonation 8.371g/L than the first batch 7.938g/L, more alcohol probably 4.92% than my first batch (COOPERS WHEAT CAN WITH ORIGINAL YEAST) 3.72% maybe the older it gets the better it will be. 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