Le Labo Bavaroise I
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Le Labo Bavaroise I:
This German yeast produces aromas of banana and cloves, great for a Hefeweizen , which will be more apparent with high-temperature use and has low flocculation.
Temperature: 20-22 ºC
Attenuation: 72- 76%
Add a Cool Yeast Shipper
to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.