Description
This classic, popular German wheat beer strain is used worldwide, producing a beautiful and delicate balance of banana esters and clove phenolics. Through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate, the balance can be manipulated so that there is more ester production. Over pitching can result in almost total loss of banana character, while lowering the ester level will lead to a higher clove character. This strain typically produces sulfur but it will dissipate with conditioning. Very powdery, this strain will also remain in suspension for an extended amount of time following attenuation. This true top cropping yeast requires fermentor headspace of 33%.
Flocculation: Low
Attenuation: 73-77
Temp Range: 64-75°F
Alcohol Tolerance: 10%
Recommended Styles: Weissbier, Weizenbock, Dunkles Weissbier, Roggenbier, Fruit Beer, Fruit and Spice Beer, Specialty Fruit Beer
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