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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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Good for styles | Saison | |
Good for styles | Witbier | |
Good for styles | Belgian Pale Ale | |
Good for styles | Weizen | |
Good for styles | White IPA | |
Type | Wheats | |
Type | Belgian Ale | |
Brand | White Labs | |
Attenuation | Low | |
Alc. Tolerance (ABV) | 10% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
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.
PRODUCT FEATURES:
Use to: Hefeweizen, Saison, Tripel, Belgian Blonde, Belgian Dubbel, Witbier, Belgian Strong Ale
Fermentation temperature: 19-23°C
Flocculation: low
Apparent attenuation: 70-75%
Alcochol tolerance: 10% ABV
Dosage: 1 PurePitch up to 12°BLG, starter recommended with higher gravity
INGREDIENTS:
Yeast Saccharomyces cerevisiae
malted barley, amino acids, trace minerals
MANUFACTURER:
White Labs, Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (4°C).
Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.
NET WEIGHT:
40ml
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.
This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains creating a dry beer.
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