This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Optimum Fermentation Temperature: 68-72°F
Alcohol Tolerance: Medium
|As-is Diacetyl||Total Diacetyl||As-is 2,3-Pentanedione||Total 2,3-Pentanedione||Ethanol||Acetaldehyde||Ethyl Acetate||Isoamyl Acetate||1-Propanol||Isoamyl Alcohol|
Fermentation temperature: 68° F
Hours to get to 50 percent attenuation: NA