Sou do Brasil e usei essa levedura uma vez e fiquei encantado. Em condições normais e temperaturas intermediária , obtive o perfil cravo/banana sem grandes peripecias. É uma linhagem de levedura seca que realmente consegue ser fiel as clássicas hefe-weizen alemãs
U can also increase glucose-concentration by using the Herrmann-Verfahren, wich is a reiterated mash with an added 43-46°C step. This will give u a full powered banana-flavour without adding sugars.
Traditional wheat beer brewers use large, open-topped fermentation vessels. Would it maximise wheat beer character with Munich Classic to have a wide, shallow vessel instead of e.g. a corny keg?
Firstly I dont really recommend fermenting in kegs as they are not really ideally suited to fermentation and are difficult to ensure you have cleaned them thoroughly. The dimensions of the vessel will not make any difference to the end result. Not on this small scale anyway. Fermenter dimensions are more impactful on larger fermenters where hydrostatic pressure is a factor.
Some terrible advice here, banana and clove are controlled by factors like mashing schedule (temperature rests and PH) and percentage of wheat malt in the grist, yeast selection will also have some impact on banana and clove flavours and aromas. To suggest higher fermentation temperatures and underpitching as a method to gain more isoamyl acetate (banana) is irresponsible and can lead to Autolysis, higher fusels and stuck ferments.
Lallemand Munich is a fine dry yeast, however it (like WB-06) has a savage pH drop in the ferment and can end up quite tart even with post boil pH in the range of 5.8-6.0 pH. It's worthwhile paying attention to your pH during ferment and buffering the pH back up above 4.1 for a Classic hefeweizen style without the tartness.
When we say higher temperatures we are talking about 23-24C and at these temperatures you will definitely get more banana. Also this higher temperature is only required at the early parts of the fermentation to get the isoamyl acetate so autolysis is really not a risk in my opinion at this early part of the fermentation process. I do not usually buffer my pH for this style of beer but I will give that a go next time.
@@KegLand try a batch with 45% wheat vs 60% wheat fermented at 18°C and you'll see a marked difference in isoamyl acetate between both batches. It's the wheat content and yeast selection not the temperature that affects the banana.
Wealth of knowledge hope you keep the series going with other lallemand yeasts
Yes we will get Richard back. He is a real champ and gives great advice. Thanks for the support.
Amazing interview! Please continue this series so that we can get to meet such talented experts out there!
Yes we will get Richard in again. What other yeasts would you like us to cover?
@@KegLand Their koln yeast please
Sou do Brasil e usei essa levedura uma vez e fiquei encantado. Em condições normais e temperaturas intermediária , obtive o perfil cravo/banana sem grandes peripecias. É uma linhagem de levedura seca que realmente consegue ser fiel as clássicas hefe-weizen alemãs
Great info. Learning a lot about yeast strains.
Thanks!
U can also increase glucose-concentration by using the Herrmann-Verfahren, wich is a reiterated mash with an added 43-46°C step. This will give u a full powered banana-flavour without adding sugars.
Yes you are correct. This is another good way to get to that result. Thanks for bringing this up!
Traditional wheat beer brewers use large, open-topped fermentation vessels. Would it maximise wheat beer character with Munich Classic to have a wide, shallow vessel instead of e.g. a corny keg?
Firstly I dont really recommend fermenting in kegs as they are not really ideally suited to fermentation and are difficult to ensure you have cleaned them thoroughly.
The dimensions of the vessel will not make any difference to the end result. Not on this small scale anyway. Fermenter dimensions are more impactful on larger fermenters where hydrostatic pressure is a factor.
Your logos look very simmilar 😀 is it intentional ?
Nah - but Lallemand are good buddies so we're not going to sue :)
Is this a rival for lbp300 or wyyeast wehensteph? This are the go to weissebeer yeasts
In a nutshell, no
Why do you say no? I am interested to hear your reasoning behind this?
Some terrible advice here, banana and clove are controlled by factors like mashing schedule (temperature rests and PH) and percentage of wheat malt in the grist, yeast selection will also have some impact on banana and clove flavours and aromas. To suggest higher fermentation temperatures and underpitching as a method to gain more isoamyl acetate (banana) is irresponsible and can lead to Autolysis, higher fusels and stuck ferments.
8:30 The 2021 BJCP style guideline for Weissebier (hefeweizen) lists bubblegum as a fault
Lallemand Munich is a fine dry yeast, however it (like WB-06) has a savage pH drop in the ferment and can end up quite tart even with post boil pH in the range of 5.8-6.0 pH.
It's worthwhile paying attention to your pH during ferment and buffering the pH back up above 4.1 for a Classic hefeweizen style without the tartness.
When we say higher temperatures we are talking about 23-24C and at these temperatures you will definitely get more banana. Also this higher temperature is only required at the early parts of the fermentation to get the isoamyl acetate so autolysis is really not a risk in my opinion at this early part of the fermentation process.
I do not usually buffer my pH for this style of beer but I will give that a go next time.
@@KegLand try a batch with 45% wheat vs 60% wheat fermented at 18°C and you'll see a marked difference in isoamyl acetate between both batches. It's the wheat content and yeast selection not the temperature that affects the banana.