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Description
This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavour 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.
Flocculation: Low to Medium
Attenuation: 74 - 78%
Temperature: 19 - 23°C
Alcohol Tolerance: Medium (5 - 10%)
Diastatic (STA1): No
Flavour Profile: Herbal
Suitable Beer Style: Belgian Pale Ale, Belgian Tripel, Cider, Saison, Witbier
Availability: Always
Possible Substitutes