This yeast produces the classic estery, phenolic flavors typical of Bavarian hefeweizens. Flocculation is somewhat low as expected, adding the the yeast-in-suspension flavor profile of these cloudy styles. The attenuation is reportedly a bit low, so mash a bit lower if you're going for some dryness.
This dry wheat beer yeast is a specialty yeast selected for wheat beer fermentation. The yeast claims to produce subtle ester and phenol flavors - notes typical of wheat beers. Sedimentation is low, and leaves the gravity on the high end of the range.
Type: Wheat Beer Yeast
Minimum Fermentation Temperature: (15°C)
Maximum Fermentation Temperature: (24°C)
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