Used mainly to produce Bavarian style wheat beers this yeast has a quick start and often a vigorous fermentation which depending on temperature may be completed in as little as four days. Estery to both palate and nose with typical banana notes.
Type: Wheat Beer Yeast
Flocculation: Non flocculent strain
Minimum Fermentation Temperature: 55°F (17°C)
Maximum Fermentation Temperature: 66°F (21°C)