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Customer ratings and reviews
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.
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|Good for styles||Weizen|
|Alc. Tolerance (ABV)||10%|
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. The balance can be manipulated towards ester production through increasing the 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 fermentor headspace of 33%.
Use to: Wheat beers
Fermentation temperature: 18-24°C
Apparent attenuation: 73-77%
Alcochol tolerance: 10% ABV
Dosage: add to 5 gallons (19 L) of wort. >1.060
Yeast Saccharomyces cerevisiae
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.
German-style wheat beers strain of intense fruity character, lots of bananas and lots of cloves.
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.
This popular German strain is used in the production of traditional, authentic hefeweizen. It produces a high level of isoamyl acetate, giving the resulting beer notes of banana. With balanced phenol production, this strain produces notes of clove but remains banana forward.