Details

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. Recommended styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.
Attenuation: 73 – 77%
Flocculation: Low
Optimum Fermentation Temperature Range: 64 -75F
Alcohol Tolerance: approximately 10% ABV

Additional Information

Yeast Format	Liquid
Brand	Wyeast
Yeast Origin	Continental Europe
Yeast Type	Wheat
Average Attenuation	75

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Customer Reviews

Great flavor Review by Aaron

Rating

I like to fearment at 65-63 to keep a clean banana flavor inn my Hefeweizen. A lot of people say to go warmer for banana but I get off flavors at warmer temps. (Posted on 12/21/2017)

Vigorous flavorful yeast Review by Gavin

Rating

A yeast traditional yeast for my German Hefeweizen. Lots of headspace needed but worked well in a 6 gallon carboy for a 5 gallon batch. Blowoff tube needed but no spills. Banana note in the final beer very subtle (Posted on 8/9/2016)

Fresh! Review by Jason