Munich Classic is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
Aroma and flavor have balanced fruity esters and spicy phenol notes. Does not display malodorous when properly handled. Munich Classic yeast has found widespread use in the production of Hefeweizen, Dunkelweizen and wheat wine.
Munich Classic yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
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Simply the best yeast for Hefeweizens & Dunkelweizens in my opinion I prefer it over liquid... a perfect balance of banana and clove ??
This is the only dry yeast Iíd use for Hefeweizen, Dunkelweizen or Weizenbock. While I prefer 3068 or 3638 liquid yeast, I get more expression of Banana esters and spicy phenols from Munich Classic than Fermentis WB-06. Make sure you get Munich CLASSIC wheat, not the Munich wheat.