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Y021 Danstar Munich German Wheat Beer Dry Yeast

Y021 Danstar Munich German Wheat Beer Dry Yeast

SKU: Y021

Originating in the home of wheat beer, Bavaria, this dry yeast will produce a wide range of popular wheat beer styles. The Danstar Munich Wheat Beer strain is fast and vigorous in fermentation. However, it is non-flocculant, producing the classic hazy appearance associated with Wheat Beers and Hefeweizens. The aroma is suitably estery with notes of banana. Gluten Free

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Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably & conveniently with premium Munich Wheat Beer yeast from Danstar.

Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free .
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4.2 / 5.0
19 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Rockin' Yeast
Worked very well for my Dampfbier, ! Very active so watch out, if doing Dampfbier [steam beer] you'll need a blow off tube and receptacle. Sincerely, lots of fun!
January 29, 2019
10 months ago
Fast, reliable, consistent
Very good dry yeast for ales with lots of wheat or rye. My preferred yeast for Roggenbiers.
May 22, 2017
over 2 years ago
Dry Yeast
Wow!! Great stuff, always arrives fresh..easy to use...great product!
May 12, 2014
Makes good wheat beer
I like to brew wheat beer and have tried many different yeast. I'm satisfied with the results from this brand, and it happens to cost less than the liquid yeast, a double win. I hydrate the yeast in water before using, and don't add it directly to the beer._x000D_
March 30, 2014
Makes a good wheat beer
Save a couple of bucks and use the dry yeast. I don't need to make a starter either, just sprinkle it in. The yeast eats all the sugar and gets to the expected final gravity and I have myself some good wheat beer.
February 16, 2014
Works Hard!
I like a lot of the dry yeasts, this one acts quickly and ferociously. I usually oxygenate my wort but with this need a blow off tube if I do. After a vigorous few days it does very little. Fun to watch, decent results.
December 22, 2013
Nice Yeast
This is a very nice yeast to keep on hand. I prefer to use liquid strains but keep a few packets of dry on hand to brew on a whim.
December 18, 2013
My wheat beer was good with this yeast
My friends liked this wheat beer, though I prefer the liquid yeast, it was still pretty good. I'm not sure why it costs more than the Safale S-04 and S-05, but for wheat beer it's the only dry yeast choice.
December 15, 2013
Make A Yeast Starter
Yeast is always too expensive so I started making starters. Here's what I do, after mashing I collect (in a 1000 mL earlymer flask) about 400 mL of wort (prior to boiling) dilute to 600 mL and microwave until it boils. I cover with a paper towel and rubber band. I let it boil for about one minute, cool to room temperature and then add 2 grams of dry yeast. I then add a magnetic sir bar and with a stir plate stir for about 4 hours. During that 4 hours I'm boiling wort, cooling wort, adjust the gravity, whirlpool, let settle for about 2 hours, rack off sediment into new bucket and then add my yeast starter which is already bubbling. By morning my fermentation is on its way and I only used 2 grams out of the 11. I will get an easy 5 fermentations out of this 11 gram packet. Prost !
November 7, 2013
Always Use this,
I brew a large amount of Wheat Beers. Its most of what I do. I always use the dry yeast, it's just how I learned i guess. I've been tempted to try the more expensive yeast just to see...but why? I have never had a batch fail. I do always pre hydrate and get it started before pitching and i have never had a bad batch in decades...
September 18, 2013
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