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Classical, fantastic strain for belgian witbier or white IPA. Fruity, estery character well balanced with nice spicy phenols. Best yeast for witbier according to Brasserie en Spirale brewery.
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Good for styles | Witbier | |
Good for styles | White IPA | |
Type | Belgian Ale | |
Type | Wheats | |
Brand | Fermentum Mobile | |
Attenuation | Low | |
Alc. Tolerance (ABV) | 12% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
Classical, fantastic strain for belgian witbier or white IPA. Fruity, estery character well balanced with nice spicy phenols. Best yeast for witbier according to Brasserie en Spirale brewery.
PRODUCT FEATURES:
Use to: Biere blanche / Witbier, White IPA
Fermentation temperature: 18-24°C
Flocculation: low
Apparent attenuation: 72-76%
Alcochol tolerance: 12% ABV
Dosage: vial to 20l wort with gravity up to 14°blg (OG=1,057)
INGREDIENTS:
Yeast Saccharomyces cerevisiae (60±5%)
Nutrient (40±5%)
MANUFACTURER:
Fermentum Mobile sp. z o.o.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (2-6°C). Remove from the fridge an hour before use.
Stir well before opening, open carefully. Pich directly or with a yeast starter, details in the file to download.
NET WEIGHT:
30ml
German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch beers, Belgian Wits and some versions of Session Beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting.
This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters.
A fairly clean strain with medium intensity and spice-like phenol production. With up to 75% attenuation, this strain produces a residual malt character. It helps balance any adjuncts resulting in increased drinkability. Slightly lower resulting pH than English or American ale strains, it creates a slightly tart refreshing beer.
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