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  • Wyeast Activator 3068 - Weihenstephan Weizen
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Wyeast Activator 3068 - Weihenstephan Weizen

by Wyeast

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  • Activator has yeast and nutrien in a separate inner packet that you smack to mix


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Product Description

Liquid brewing yeast

Product Details

  • ASIN: B003P5OIH8
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #61,354 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Mr. H on September 25, 2012
I wanted a beer similar to the Weihenstephaner Hefeweissbier -- a bananay, clovey, tart, crisp hefeweizen. It produces. This is a profoundly top cropping yeast that produces some amazing aromas. I used a very simple extract base. Little more than a few pounds of wheat DME and an ounce of whole leaf Hallertau hops. Fermentation started about 68 and rose to 74 before settling down at about 68. The yeast remains in suspension for a long time, but the suspended yeast and soft flavors from it are expected in the style.

This is fast turnaround beer. I started with a 1.044 gravity and finished at 1.011 10 days later. Maybe a week in bottles and its ready to roll. Very nice flavors. Wyeast recommends slightly underpitching or fermenting at the warmer side of the temp range to accentuate the banana aromas. Go at the cool end and pitch normally to accentuate clove. In the future, I would cold crash it over night at least to clear up the beer just a bit. Its not going to be clear as water, nor would I want it to be, but its just a bit murky for me. I didn't cold condition it at all.

A few things. You will need a starter unless the pack was fresh. They have a 6 month life on them. Mine was 5 months old. I hit the activator pack, let it swell, and then did 1L simple starter (shaking with oxygenation at outset) for about 18-24 hours. I don't think you can expect to just pitch one pack if the yeast is near the end of its 6 months.

Two, this yeast seems to produce copious sulfur smells later in fermentation. I thought my sewer backed up. That will clear, but it takes a few days for the gas to percolate out. You will likely need a blowoff tube. Leave about a gallon of headspace in your fermenter and use a blowoff tube until the krausen settles or there will be a mess.
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What can I say, Wyeast rocks the party. I brewed a beautiful organic hefe! Careful to pitch this one at the right tempurature, hefes are sensitive as hell!
I even made bagels out of the slurry after the brewing, AMAZING flavor.

One big complaint. It was not shipped on ice. Obviously it didn't matter, but I know these are supposed to be shipped and kept cold, so I guess I'll be getting them from elsewhere now.
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This brand is great because of its "Smack Pack" which rejuvinates the yeast while it feeds them before being introduced into my (and yours) perfect beer recipe. This yeast strain is way better than what White Labs or some dry yeast can do in the end result (your beer mug). You can use this Yeast for Aventinus, Weihenstephaner and Paulaner Hefe Weizen clones. Plus the date on this package was VERY recent, no old yeast here!
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