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We strongly recommend adding an ice pack to your liquid yeast order. We are located in Texas and even in the "winter" here it is sometimes hot enough here to harm yeast during shipment.

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Details

A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing 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, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.
Attenuation: 70 – 76%
Flocculation: Low
Optimum Fermentation Temperature Range: 64 – 75F
Alcohol Tolerance: 10% ABV

Additional Information

Yeast Format Liquid
Brand Wyeast
Yeast Origin Continental Europe
Yeast Type Ale
Average Attenuation 73

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