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Munich Wheat Beer Yeast (Lallemand) - 11 g
DY43
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Description

For the serious wheat beer lover! Munich Wheat Beer Dry Yeast won’t overpower the flavor of the grains and gives you a delicious German Beer with a fuller taste. 
 
Munich yeast is a popular strain among homebrewers for making German Weizen and Hefeweizen. A traditional Hefeweizen is unfiltered, giving the beer an added richness to the flavor. This yeast is a quick starter and gives a vigorous fermentation which can be completed in 4 days if kept above 63° F. Medium to high attenuation.
 
Munich is a non-flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. If desired, some settling can be promoted by cooling and use of fining agents and isinglass. Aroma is estery to both palate and nose with typical banana notes. Won’t display off-aromas when properly handled. Best when used at traditional ale temperatures (62 - 72° F) and after re-hydration in the recommended manner (see the documents tab for re-hydration procedure). 
Item # DY43
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.03LBS
Weight11 G
Community Q&A

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Why did you choose this?
MoreFlavor Store
Experiment. 1st time user.
Pat L on Jan 15, 2018
Experiment. 1st time user.
Pat L on Jan 15, 2018
Reviews

3.0 / 5.0
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good option to liquid yeast
really good for weizen beers if you control temperature,a good option when i can?t get liquid yeats.
May 28, 2015
It works for my wheat beer
I always ferment between 67-71 F, never had that banana notes. I've used other wheat strains but this one is the only one that has been able to not overpower the flavor of the grains and gives me a fuller taste. Never has it given me a fermentation problem it has always worked well and vigourusly when supposed to.
May 27, 2015
No cloves , no bananas
Vigorous fermentation. Kept it at 62 degrees and ramped it up 1 degree per day after initial fermentation settled. Finished it at 70 degrees. Went thru three test bottles so far and none have hints of cloves or bananas I was looking to expect. None at all. Must say pretty disappointed with the outcome using this strain. Hope some of you chime in with positive experiences and difference in your methods.
July 6, 2014
Response from MoreFlavor
Should keep the temperature up to at least 68- 72 F right from the start if you want maximum iso amyl acetate ( banana ester ), try that if you use it again . This goes with all Weizen yeasts
December 14, 2017
Jim S
Response from MoreFlavor
Should keep the temperature up to at least 68- 72 F right from the start if you want maximum iso amyl acetate ( banana ester ), try that if you use it again . This goes with all Weizen yeasts
December 22, 2017
Jim S