Wyeast 3068 Weihenstephan Weizen
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 fermenter headspace of 33%.
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
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Great German Hefe Yeast
Posted by Jason on 10th May 2016
This is by far my favourite yeast for making wheat beers. The beers end up sweet with that great banana or clove flavours (depending on your fermenting temperatures). I would watch out if you have close-quarters, as there is a fair bit of sulphury smells produced by this strain.