Details

This yeast is a blend of German Wheat yeast and Lactobacillus and creates a subtly tart beer that is easy drinking. It can take several months to develop the tart character as the Lactobacillus works slowly. The tartness will increase over time until all the residual sugar is fermented. This yeast is perfect for a traditional Berliner Weisse.

Attenuation73-80%

FlocculationMedium

Optimum Ferment Temp.68-72°F (20-22°C)

Alcohol Tolerance5-10%