Our Hefeweizen strains can express both the clove and banana aromas common, depending on pitch rate and fermentation temperature. Great for weizenbocks and dunkelweizens as well.
JY214 - Weizen I
Traditional Hefeweizen yeast historically orginating from Freising in Germany. Arguably the most widely used hefeweizen yeast in the world. Good balance between banana esters and clove phenolics, driven by pitch-rate, glucose concentration in wort and fermentation temperature. JY214 is a very dusty strain that can produce some sulfur notes that will disappear with aging. Great for traditional weizen beers, but also fruit beers and beers that benefit from the typical character that comes with this strain. Vigorous exothermic fermenter, needs proper cooling, will drive the pH down if fermentation overheats.
JY280 - Geoff-e
Comparable to JY214, with slightly lower production of isoamyl acetate, even at higher temperatures. A lively yeast with a very balanced clove and banana flavor produced when fermented in the mid to up 60's. Sourced and originally stocked for a local brewer with decades of classic pub brewing experience.