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White Labs American Hefeweizen Ale Yeast WL320

White Labs American Hefeweizen Ale Yeast WL320 - Brewing Yeast

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White Labs American Hefeweizen Ale Yeast WL320

SKU: YP320

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$7.99
Description

Details

This yeast is used to produce Oregon style Hefeweizen, which is characterized by yeast in suspension but clean flavors. Unlike WL300, this yeast does not produce the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast which does not flocculate well, producing a cloudy beer.

Details & Instructions

Additional Information

Ideal Temperature Range (°F) 65-69F
Attenuation (%) 70-75
Flocculation Low
Alcohol Tolerance (%) Medium
Profile Wheat

Reviews
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4.3 / 5.0
9 Reviews
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Excellent as always
This year for Xmas was the purchase of a wine kit. We've bought beer and wine kits forever from Midwest. Fast mailing as usual - considering I was late getting started this season. Always superior service and merchandise. Wouldn't go in where else for our brewing needs. Thank you, thank you, thank you.
January 17, 2016
Timely and Reliable
The first reviewer of this yeast mis-read the FAQs on White Labs' website. The question was in regards to a different yeast, and dry yeast is not necessary to get it started. The addition of the yeast was cited as a possible explanation for what the poster observed, but not as a requirement. Mine started within the timeframe stated on the vial, and kept on going. I'm very satisfied with this product.
May 3, 2011
Excellent yeast
I just tapped an American Hef brewed with this yeast. I made a 2 liter starter for a 10 gal batch, pitched, and fermentation was done in 5 days. The beer tastes fantastic and I may put compete with it. It has all the American Hef characteristics, cloudy, no clove or banana, and a nice wheat & soft fruity character.
July 28, 2011
makes a good Hefeweizen
I made a starter and it was bubbling away that night. It kept up for a couple of days and was finished. I like the taste, it doesn't have the typical banana aroma and taste of some wheat beers. Its a nice clean taste that lets the base grains shine through. I used Super Irish Moss and Isinglass to get it to clear because it was still cloudy after sitting for a month in the secondary.
March 14, 2013
For Hefeweizen, but not for traditional wheat beers
Its good in a Hefeweizen. But it doesn't produce the banana and clove flavors so you wont want to use it in a traditional wheat beer. It's neutral tasting, and requires extended ageing and fining to clear. I rack to a better bottle and add Gelatin to get rid of the yeast that wont settle.
April 19, 2013
Good for wheat beers without all the tastes and smells
I may be in the minority, but I like wheat beers without all the fruit esters like bubble gum. This is the bets yeast I've come across for making wheat beers that let the wheat taste come through without the distraction of the other flavors._x000D_To deal with the cloudiness I cold crash before kegging and then drain the first pint after its kegged and settled. The beer still isn't clear because of the wheat proteins but the yeast flavor is gone.
January 13, 2014
Seemed good
I used it for a Partial Mash Berlin Wheat beer, I think it did ok. I made a liter starter and it was bubbling away that night. Made a tasty beer.
December 27, 2012
Starts out strong
When I pitched it from a two liter starter with nutrients it started bubbling away that night. I reached final gravity a week later, and gave it a couple of weeks in the secondary, but it still hadn't cleared. I finally used Isinglass and cleared it up, kegged it, and now have a very good Hefeweizen.
November 15, 2013
Not worth the trouble
I bought the WL-320 vial for my first partial mash batch and am hugely disappointed. I followed the instructions on the vial, watched my temps and aerated thoroughly. After two days with no activity (and a good seal on a new fermenter) I checked the White Labs website to see if a two day lag time is normal. According to an answer in the FAQ section answering the same question I had, "Sometimes they just need some agitation, which is sort of what happened when the dry yeast was added." The answerer continues to say that the newly added dry yeast is not actually what begins fermenting. It is the liquid yeast getting a "kick-start" from the dry. So then, what is the point of me paying six dollars for a liquid yeast when it will only work after being activated by a dry yeast? I think Wyeast just got a new customer.
January 17, 2011
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