Large clove and phenolic aroma and flavor, with minimal banana.Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium
A yeast starter must be made when using White Labs Yeast
Reviews from White Labs:
"This yeast was fantastic ... "
Date: Dec. 10, 2010
Beers brewed: Roggenbier
Comments: WLP380 was the perfect fit for my Roggenbier finale. Previous batches were giving me some mild sour notes common in some Wit yeasts. Not a problem for Wits but award winning Roggenbiers are best without it. This yeast was fantastic and created the finest Roggenbier batch to date. It has banana and subtle apricot notes that makes one of the most interesting and flavorful beers I've brewed.
"I've been trying to perfect my Roggenbier ... "
Date: Dec. 4, 2010
Beers brewed: Roggenbier
Comments: Of all the hefe, wit, and wheat beer yeasts out there, this has to be one of the most ideal for Roggenbier. It has the clove notes and very faint fruit notes on finish. I've been trying to perfect my Roggenbier and have always had a slight sour note from other wit yeast strains, which, though fine for wit's, is not a characteristics that fits the 15D style. One last note to the commenter above who aerates in hot wort...you may be getting flavors you didn't expect. Never aerate in hot wort unless you want extreme oxidation and the near undrinkable off flavors that come with it...
"Takes off within 24 hours of pitching"
Date: June 28, 2010
Beers brewed: Honey Wheat Hefeweizen
Comments: This Hefe yeast is wonderful. I have used it 4 or 5 times with great results every time. I have not made a starter, but I do blow O2 into my wert for about 30 minutes while I am cooling it. I feel this helps it cool down and dissolves more O2 into the wert. Takes off within 24 hours of pitching. The only precaution I suggest is make sure you have ample room in the top of your fermenter, because you may loose a lot of beer due to the vigorous nature of this yeast.
" ... it worked well for me"
Date: July 13, 2009
Beers brewed: hefeweizen
Comments: I recently brewed and kegged 5 U.S. gallons with WLP380 when making a traditional all-grain hefeweizen. It really turned out nice – spot on. This yeast produces just the right amount of clove/banana. It’s not too overwhelming, as can occur in some cases. I made a 2 pint starter with 1.5 cups of light DME. The starter fermented for 30 hours prior to pitching. I pitched around midnight and kept it at 70 degrees F. At 6 a.m. when I checked on it, it was vigorously fermenting – good thing I had a blow-off hose on it! So I highly recommend this yeast for a hefe; it worked well for me.
"I will be making a starter"
By: Andrew Buckley
Date: March 17, 2009
Beers brewed: Bavarian Hefeweizen
Comments: Incredibly slow starter out of the tube (I had two tubes fermenting two batches, both with months until the expiration date) and they took over 72 hours be begin noticeable fermentation. In the future, I will be making a starter. I purposely did not make a starter because I wanted some of the ester profiles produced by cell multiplication.
Date: Jan. 1, 2009
Beers brewed: Simple Wheat
Comments: The unusual spicy and slightly tart flavor plus fruity aroma reminds me much of Unibroue's products. I made a simple 50/50 pilsner and winter wheat beer using the Hefeweizen IV strain this fall (end of September 2008.) It fermented at 68 F and went to bottles after 14 days. By Christmas the conditioned beer was clear and very flavorful. It was the most appreciated Christmas treat that I gave out this year.
By: Morgan M
Date: Oct. 10, 2008
Beers brewed: Weizen, dunkelweizen
Comments: This makes a very drinkable, citrusy weizen, and with just the right amount of bitterness added, makes a perfect summer-time hefe. I've also made a dunkelweizen with this using the yeast cake of a previous weizen brew (at about 68-70F), but probably won't again, as I prefer the banana yeast notes from other hefeweizen yeasts to match the maltiness in a dunkelweizen. I think the clove/malt combo could work in a dunkel, but this gave out too much citrus for my taste in a dunkel. Perhaps a lower fermentation temp would yield the clove without the citrus.
"I've used it a couple of times"
By: Brian O
Date: January 22, 2008
Beers brewed: Heffeweizen
Comments: This Heffeweizen IV yeast can be a bit cranky. I've used it a couple of times. The first time I had a lag time of 96 to 104 hours. This was without a starter. The second time I used it I made a starter and happily the yeast took off within 24 hours. I highly, highly recommend that you use a starter with this yeast. It's worth the effort.
" ... my favorite hefe yeast"
Date: September 01, 2007
Beers brewed: Hefe
Comments: This is my favorite hefe yeast. I know the package says optimal temp is 66-70. Make a starter and try it between 62-62. You will get this wonderful spiciness with a hint of clove. It is absolutely fantastic!
" ... made for a good beer for cooler evenings"
Date: August 20, 2007
Beers brewed: Dunkel Weiss
Comments: This yeast was excellent for the darker wheat I brewed. Spicier and less fruity character made for a good beer for cooler fall and winter evenings.
" ... very spicy and full of clove"
By: Jim Snook in San Diego
Date: August 14, 2007
Beers brewed: Hefeweizen
Comments: Brewed a standard Hefeweizen and the final product was very spicy and full of clove, with a little banana. This is about the opposite of WLP300 in terms of the clove/banana profile in my experience. Both are great strains, when I want clove I go with this one. Fermentation was quick and I recommend a blow-off tube.
"I'm pleasantly surprised"
Date: June 13, 2007
Beers brewed: Hefeweizen
Comments: I'm very happy with this yeast strain, but I'm noticing a very pronounced banana smell with the yeast. This is something I wasn't expecting with this yeast strain, but I'm pleasantly surprised by it.
Date: March 21, 2007
Beers brewed: Hefe Weizen
Comments: This stuff ROCKS! If you use this yeast, be sure to use a "blow-off tube." An ordinary airlock will have krausen coming through it within a day!
FAQ for this yeast
Q: I've used this sample in three brews to date. I've never been able to get an attenuation rate above 70%. Using your 300 strain I get much better attenuation. How can I get the level of attenuation you claim for this yeast?
A: The ranges we use are Apparent Attenuation Ranges, and they do not take into account different worts. The numbers are a general range, but several factors (oxygen, temperature, nutrients, gravity) will affect the actual attenuation for most beers.
Q: I need a better understanding of how to achieve the levels of attenuation you claim.
A: Again, our figures are apparent. Attenuation does differ between strains. Perhaps you are losing yeast from blow off? And if you shake the carboy a couple times during fermentation, this will keep the yeast in suspension. Also, this yeast does require more oxygen and you may be under aerating.