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This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.
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Good for styles | Weizen | |
Type | Wheats | |
Type | Ale | |
Brand | Wyeast | |
Attenuation | Medium | |
Alc. Tolerance (ABV) | 10% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.
PRODUCT FEATURES:
Use to: Wheat beers
Fermentation temperature: 18-23°C
Flocculation: medium
Apparent attenuation: 73-77%
Alcochol tolerance: 10% ABV
Dosage: add to 5 gallons (19 L) of wort. >1.060
INGREDIENTS:
Yeast Saccharomyces cerevisiae
Nutrient
MANUFACTURER:
Wyeast Laboratories, Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (1-4°C).
1.Remove Activator from refrigeration ( 1-4 °C) and allow to come to room temperature just prior to use.
2.To activate, locate and move the inner pouch to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient pouch. Confirm the inner pouch is broken. If you do not require proof of activity, proceed to the 5th step and Direct Pitch. Contents of inner pouch do not need to be transferred to your wort when not Activated.
3.Shake the package well to release the nutrients.
4.Allow the package to swell for 3-5 hours or more (it is not necessary for this package to fully swell before use) at ambient temperature (approx. 70 °F, 21 °C).
5.Use sanitizing solution to sanitize the package before opening.
6.Shake well, open and pour the Activator into 5 gallons (19 L) of well-aerated or oxygenated wort up to 1.060 OG at 65-72 °F (18-22 °C). Maintain temperature until fermentation is evident by CO2 bubble formation, bubbling airlock, or foaming on top of wort. For high gravity or low temperature fermentations, additional yeast may be required.
NET WEIGHT:
125ml
German-style wheat beers strain of intense fruity character, lots of bananas and lots of cloves.
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.
This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.”
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