WB-06 vs WLP380

So, I have brewed two weissbier batches (same recipe) and have used these two different yeasts [ WB-06 and WLP380]. The WB-06 is the new dry German wheat yeast, and WLP380 is an older liquid strain.

Both wheat beers were fermented around 64 degrees, due to the fact I am not a huge fan of banana flavor, and am going more toward the clove side of things. Both beers also had a 105F rest in the mash schedule, with a 148F sac rest.

I prefer WLP380 over the WB-06. The dry yeast seems a little two tame, with not enough spicyness coming out. Luckily, no banana was thrown at the low fermentation temps either. I must say that for the price, it is not bad, and will do in a pinch if you do not have any liquid yeast lying around (or, are too cheap on that day to buy it).

Currently I am trying to stress the heck out of WLP380, and see how it does. I poured 1/4 tube of really old yeast into a 2 litre starter. It took 3 days to start fermenting. It smells alright, and it seems the starter was not taken over by any bacteriological forms. So, I will dump this starter into my weiss that I am brewing as I type.