Brewing Hefeweizen, Weissbier, Wheat Beers using LalBrew Munich Classic

To purchase LalBrew Munich Classic yeast you can purchase this here:

If you would like to try the beer from Red Hill Brewery it can be purchased here:

The technical datasheet can be downloaded here:

[dt]

Wealth of knowledge hope you keep the series going with other lallemand yeasts

[megaevoution]

Amazing interview! Please continue this series so that we can get to meet such talented experts out there!

[RichardDePas]

Great info. Learning a lot about yeast strains.

[budaibes]

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

[dimitrivasdekis]

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?

[TheChemicalOli]

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.

[ignassunilaitis]

Your logos look very simmilar 😀 is it intentional ?

[bobbylostandfound]

Is this a rival for lbp300 or wyyeast wehensteph? This are the go to weissebeer yeasts

[bgnsh]

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.