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{"id":7470728518,"title":"White Labs Yeast - 351 Bavarian Weizen","handle":"brewing-ingredients-yeast-wlp351-bavarian-hefe","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eFormer Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: \"This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-8daf0ea9c026b08b973de5dad91c7040\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eWLP351\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJoseph Dutra\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eFeb., 23rd 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eGerman Weizen\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI just made a 12 gal German Weizen with 10 lb white wheat\/10 lb pilsner and SG 1.054, mashed at 152 with a single Mittelfrue hop addition at 75 minutes (90 minute boil). Grew one vial of WLP351 in a 1L 1.040 Bavarian Wheat starter for 24 hrs @ 68deg w stir plate, pitched into 2.5L Bavarian Wheat media (1.040) for another 18 hours (total volume 3.5L). Poured off 3 L media from flask and pitched 500ml settled yeast at 59 degrees...let rise to 62 overnight. More flocculant than WLP300 but still leaving some yeast in suspension. Airlock bubbling within 2 hours of pitching at 62 degrees! Brought up to 64 over first 6 days. Second week brought up to 68 degrees. Krausened very fast and kicks a ton of sulfur, similar to the WLP838 Southern German Lager strain. After 12 days FG down to 1.007 or 1.008, transferred off the trub and crashed to 34 degrees and kegged or bottled...I did not do a secondary for this beer. Very attentuative (\u0026gt;85%) even with a mash temp at 152 leaving a fairly dry beer.\u003c\/p\u003e\n\u003cp\u003eFinal beer in the keg has fairly low ester profile but still contains hints of red apple even fermenting at low temps. Medium clove dominant, low left over low sulfur (or DMS from pilsner grain) and some Belgian-like peppery phenolics mix with the spicy wheat and cracker-like pilsner grain. Bottled version consumed all the sulfur and the yeast is very flocculant, pouring extremely clear with a sediment that can be roused. Ended dry and seems more like a wit or Belgian pale in many respects. Side by side with a Weihenstephaner, it is drier and noticeably more Belgian in character with subdued clove and very low banana aftertaste, possibly from my low fermentation temps. The way I brewed, I think this would be better suited for a Wit or Belgian Pale yeast than a German Weizen. It's an excellent lightly fruity yeast that loves to eat, but WLP300 is really the strain you want for a traditional weizen, in my opinion. Using this yeast with a mash at 154 using mostly pils and wheat, with a little aromatic malt, you could make a your own version of a delicious Leffe Blonde Ale. I may enter this one as a Belgian Pale in an upcoming event as get feedback.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eWEIZENBOCK IS DELICIOUS!\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eLexusChris\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eWeizenbock\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003ePitched 1600ml starter @ 73-F on 5-gal of Weizenbock. Then dropped it to 65-F for the 1st day or so.. it was bubbling madly. Sulphur started on day 2 and I upped the temp to to 67-F. Bubbling stopped on day 3. and sulphur began to dissipate. I kept at 67-F for 2 weeks for clean up, then cold-crashed \u0026amp; kegged. Weizenbock is delicious! As advertised, nice clovey phenolics with little ester production. Definitely an amazing wheat beer yeast!! Hope to see it year-round!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:34:00-06:00","created_at":"2016-07-07T20:34:58-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":899,"price_min":899,"price_max":899,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940584966,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 351 Bavarian Weizen","public_title":null,"options":["Default Title"],"price":899,"weight":86,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"continue","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_b58a844e-e4dd-48e4-a07f-3a0edaf8c0c7.jpg?v=1529969089"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_b58a844e-e4dd-48e4-a07f-3a0edaf8c0c7.jpg?v=1529969089","options":["Title"],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eFormer Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: \"This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-8daf0ea9c026b08b973de5dad91c7040\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eWLP351\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJoseph Dutra\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eFeb., 23rd 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eGerman Weizen\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI just made a 12 gal German Weizen with 10 lb white wheat\/10 lb pilsner and SG 1.054, mashed at 152 with a single Mittelfrue hop addition at 75 minutes (90 minute boil). Grew one vial of WLP351 in a 1L 1.040 Bavarian Wheat starter for 24 hrs @ 68deg w stir plate, pitched into 2.5L Bavarian Wheat media (1.040) for another 18 hours (total volume 3.5L). Poured off 3 L media from flask and pitched 500ml settled yeast at 59 degrees...let rise to 62 overnight. More flocculant than WLP300 but still leaving some yeast in suspension. Airlock bubbling within 2 hours of pitching at 62 degrees! Brought up to 64 over first 6 days. Second week brought up to 68 degrees. Krausened very fast and kicks a ton of sulfur, similar to the WLP838 Southern German Lager strain. After 12 days FG down to 1.007 or 1.008, transferred off the trub and crashed to 34 degrees and kegged or bottled...I did not do a secondary for this beer. Very attentuative (\u0026gt;85%) even with a mash temp at 152 leaving a fairly dry beer.\u003c\/p\u003e\n\u003cp\u003eFinal beer in the keg has fairly low ester profile but still contains hints of red apple even fermenting at low temps. Medium clove dominant, low left over low sulfur (or DMS from pilsner grain) and some Belgian-like peppery phenolics mix with the spicy wheat and cracker-like pilsner grain. Bottled version consumed all the sulfur and the yeast is very flocculant, pouring extremely clear with a sediment that can be roused. Ended dry and seems more like a wit or Belgian pale in many respects. Side by side with a Weihenstephaner, it is drier and noticeably more Belgian in character with subdued clove and very low banana aftertaste, possibly from my low fermentation temps. The way I brewed, I think this would be better suited for a Wit or Belgian Pale yeast than a German Weizen. It's an excellent lightly fruity yeast that loves to eat, but WLP300 is really the strain you want for a traditional weizen, in my opinion. Using this yeast with a mash at 154 using mostly pils and wheat, with a little aromatic malt, you could make a your own version of a delicious Leffe Blonde Ale. I may enter this one as a Belgian Pale in an upcoming event as get feedback.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eWEIZENBOCK IS DELICIOUS!\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eLexusChris\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eWeizenbock\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003ePitched 1600ml starter @ 73-F on 5-gal of Weizenbock. Then dropped it to 65-F for the 1st day or so.. it was bubbling madly. Sulphur started on day 2 and I upped the temp to to 67-F. Bubbling stopped on day 3. and sulphur began to dissipate. I kept at 67-F for 2 weeks for clean up, then cold-crashed \u0026amp; kegged. Weizenbock is delicious! As advertised, nice clovey phenolics with little ester production. Definitely an amazing wheat beer yeast!! Hope to see it year-round!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 351 Bavarian Weizen

Product Description
$8.99
Maximum quantity available reached.

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."

Reviews

Feedback and experiences from previous customers. 

WLP351

By: Joseph Dutra | Date: Feb., 23rd 2014 | Beer(s) Brewed:German Weizen

 

I just made a 12 gal German Weizen with 10 lb white wheat/10 lb pilsner and SG 1.054, mashed at 152 with a single Mittelfrue hop addition at 75 minutes (90 minute boil). Grew one vial of WLP351 in a 1L 1.040 Bavarian Wheat starter for 24 hrs @ 68deg w stir plate, pitched into 2.5L Bavarian Wheat media (1.040) for another 18 hours (total volume 3.5L). Poured off 3 L media from flask and pitched 500ml settled yeast at 59 degrees...let rise to 62 overnight. More flocculant than WLP300 but still leaving some yeast in suspension. Airlock bubbling within 2 hours of pitching at 62 degrees! Brought up to 64 over first 6 days. Second week brought up to 68 degrees. Krausened very fast and kicks a ton of sulfur, similar to the WLP838 Southern German Lager strain. After 12 days FG down to 1.007 or 1.008, transferred off the trub and crashed to 34 degrees and kegged or bottled...I did not do a secondary for this beer. Very attentuative (>85%) even with a mash temp at 152 leaving a fairly dry beer.

Final beer in the keg has fairly low ester profile but still contains hints of red apple even fermenting at low temps. Medium clove dominant, low left over low sulfur (or DMS from pilsner grain) and some Belgian-like peppery phenolics mix with the spicy wheat and cracker-like pilsner grain. Bottled version consumed all the sulfur and the yeast is very flocculant, pouring extremely clear with a sediment that can be roused. Ended dry and seems more like a wit or Belgian pale in many respects. Side by side with a Weihenstephaner, it is drier and noticeably more Belgian in character with subdued clove and very low banana aftertaste, possibly from my low fermentation temps. The way I brewed, I think this would be better suited for a Wit or Belgian Pale yeast than a German Weizen. It's an excellent lightly fruity yeast that loves to eat, but WLP300 is really the strain you want for a traditional weizen, in my opinion. Using this yeast with a mash at 154 using mostly pils and wheat, with a little aromatic malt, you could make a your own version of a delicious Leffe Blonde Ale. I may enter this one as a Belgian Pale in an upcoming event as get feedback.

 

WEIZENBOCK IS DELICIOUS!

By: LexusChris | Date: Nov., 23rd 2012 | Beer(s) Brewed:Weizenbock

 

Pitched 1600ml starter @ 73-F on 5-gal of Weizenbock. Then dropped it to 65-F for the 1st day or so.. it was bubbling madly. Sulphur started on day 2 and I upped the temp to to 67-F. Bubbling stopped on day 3. and sulphur began to dissipate. I kept at 67-F for 2 weeks for clean up, then cold-crashed & kegged. Weizenbock is delicious! As advertised, nice clovey phenolics with little ester production. Definitely an amazing wheat beer yeast!! Hope to see it year-round!