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The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics that can be skewed depending on various conditions – e.g., increased ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate or over pitching to reduce or nearly eliminate banana character. Decreasing the ester level will allows 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%.