My sincere thanks to @Trialben for introducing me to the term Diastaticus, in regards to yeast. After a month-long wine fermentation (which came out fine, BTW), I'd managed to run out of beer, so as a treat my first was a hefeweitzen, my favorite. On a recent MoreBeer! order, I was browsing and noticed two dry yeasts advertised as being for wheat beers, one from Lallemand (Munich Classic) and one from Safale (WB06). After a nice brew morning, when it came time to pitch, I chose the WB06 , since I'd been happy with other Safale products like US05 and S04. Diastaticus yeast is a variety that has high attenuation due to its ability to also ferment starches and more complex sugars. Some may want this, such as in a Saison which tends to be drier, while others may cringe at the term, because Diastaticus is considered an infection by many: It dries out the beer too much, and because that additional fermentation happens slowly, it often occurs after bottling, leading to excessive carbonation and pressure. Read Bottle Bomb. As it turns out. WB06 is good for Berliner Weissbiere, the somewhat tart or sour-ish version, which is not a beer style I enjoy even a little. But this yeast is definitely not for the fruity hefeweitzen, it's Munich cousin, which is banana-y, bready, sometimes bubblegum and clove. I'm less than 24 hours into fermentation, and the LHBS is closed today. My inclination is to east the $30+ and dump this batch, so on Monday I can re-brew it and use proper yeast. If I keg it, I probably won't want to drink it, and then I'd be also contaminating a keg with Diastaticus. Is it a sin to dump a beer because you don't think you'll like it? How can I clean my stainless steel conical fermenter to be sure of eliminating any traces of this yeast? I plan to replace all the gaskets for the tri-clamp fittings, and boil the silicone top cover gasket. Will boiling inactivate all the yeast? Will StarSan kill all the yeast? Should I move on to something stronger, like 91% Isopropyl Alcohol or 95% Ethyl Alcohol for sterilization? (I know enough to not use bleach on stainless). Oh, and this ($30+, time, effort, etc) is the cost of education. Just like university, where you pay $$$ for each credit, I'm think I'm getting away cheap here when it comes to an education about Diastaticus. So before I move forward, I decided to pause a day and ask for opinions. I'm still much inclined to re-do it though.