Mauribrew Weiss Yeast - A short review

Greetings fellow Homebrewers,

In this post I would like to discuss a fairly new wheat beer yeast strain: Mauribrew Weiss
There are not many reviews available on various internet forums giving in-depth analysis of this yeast strain and the profile it offers to the final product, so I decided to go ahead and give my personal opinion about this yeast.

I have taken a few specifications from the company website to give a general overview.


TYPE: Saccharomyces cerevisiae. 

AROMATIC CONTRIBUTION Mauribrew Weiss produces large quantities of fermentation aromas (esters, higher alcohols) that contribute to the complexity of Germanstyle wheat beers. Mauribrew Weiss is also suitable for special beers made with macerated fruits, honey or any kind of sugar based additional ingredients (maple syrup, fudge, candies …). 

TEMPERATURE RANGE: Desirable flavour characters result with this strain through the 15-30°C temperature range.

Next up, I will be discussing various aspects of this yeast under the following points based on my experimental 8L batches.
  1. Starter vs Direct pitching
  2. Fermentation temperature
  3. Flavor profile
  4. Conditioning

Starter vs Direct Pitching

 To be clear, I sourced this Yeast in vials ready to be pitched directly into the wort. But anyways, I experimented Starter vs Direct Pitching.

(OG 1.054 for all batches. Temp at 24 C)

Direct Pitching : The yeast began visible activity within 18-24 hours after pitching. Fermentation smell was full of cloves, banana and bubble gum. Primary fermentation was visibly completed within 4 days after pitching, though air lock was bubbling slowly and steadily until 6th day. FG obtained on 6th day was 1.016. I decided to let it rest in the primary for a total of 10 days. FG was unaffected and remained at 1.016.

Starter : 24 hours prior to the Brew Day, I made a starter (water and DME) with OG 1.042. Yeast had visibly multiplied at the end of 24 hours. I then pitched this starter culture into the wort and let nature take its course. The yeast began visible activity within 8 hours. Primary fermentation was visibly completed at end of Day 3 and the air lock stopped bubbling at the end of Day 5. This batch too was left in the primary for a total of 10 days (just to be sure). FG was at 1.014 (There are various factors that could contribute to this). The only noticeable difference was that the starter culture finished fermentation early. So, if you are in a hurry to make a batch, use a starter.

Fermentation Temperature and Flavor Profile

The company recommends a fermentation temp between 15 - 30 C. I was unsure about the low temperatures so I decided to experiment with Higher Temp range 20-28C.

The temp of batch started at 20C was raised to 22C after 3 days. Pre bottle tasting gave a slightly clean profile with hints of clove and phenolic flavor.

The temp of batch started at 24C was raised to 26C after 3 days. Pre bottle tasting gave a profile of strong banana flavors and hints of clove.

The third batch was kept at constant temp of 26C for 10 days. Pre bottle tasting gave amazing flavors of banana and bubble gum. This was what I loved the most among all the wheat beer batches. *Individual preference may vary

Conditioning

As most brewers would recommend, ageing or conditioning will definitely make your beer better over time. 
I let my beer(third batch) carbonate for 2 weeks at 26C and then put them into the refrigerator at 4-6C

2 weeks in the fridge gave the best profile in my opinion as the hefeweissen was well rounded and mature enough. All my hefe was over by this time, but I managed to age a bottle for a month.

1 month in the fridge made the banana flavor milder and more diffused, yet easily identifiable as a hefeweissen. The yeast had all settled down almost making it a krystalweissen. While pouring I had to swirl the bottom-settled yeast and add it to the glass.

Conclusion: Drink it after 2-3 weeks of cold conditioning.



Final Note
Perfect yeast for making Bavarian style wheat beers.

I hope this was useful enough to give a general idea of brewing with this yeast. I encourage you all to experiment with Mauribrew Weiss yeast and confirm/disprove my findings. Feedback, comments and opinions are always welcome.

Cheers till next time!



5 comments:

  1. Great review !! My experience with the Mauribrew Weiss yeast has been similar ( I only brewed one batch ). I fermented my hefe batch at a lower temperature ( 17 - 19C ), and whatever reason the FG was stuck at 1.019 even after 10 days. I simply bottled the beer, with lower volumes of CO2 in the hope that the rest or the fermentation will happen in the bottle.

    I kept the bottles at room temperature for 2 weeks, and and the beer carbonated well. These did not turn into bottle bombs since I bottled with only enough sugar for 2 volumes CO2.
    After 2 weeks the beer tasted fantastic and it had fermented out well.
    The banana flavour was prominent.
    The clarity was as expected in a Hefeweizen and not as clear as what is mentioned in the review above. But there are many factors that affect clarity and I will get get into it for a Yeast review.

    I agree that it is overall a great yeast for Bavarian hefe.

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    Replies
    1. Thank you Sapan. True, best time to have it is after 2 weeks. As far as clarity is concerned, I guess it remained undisturbed for a long time. Also, the company mentions that the yeast has got excellent settling properties at cooler temperature. So probably that's a reason for it clearing out.

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  2. Thank's Sapan. That's temperature profile is what i need. first time with Mauribrew wess today when I'm brewing a "Dunkel Weiss". /Lars

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    Replies
    1. For a Dunkel I personally suggest 20 - 23C. Start at 20 and raise it slowly to 23. If you like profound banana flavors you can go up to 25C.

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    2. Check the Fermentation Temperature and Flavor Profile section in the blog above for all profiles.

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