Used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Type: Wheat Yeast
Minimum Attenuation: 70%
Maximum Attenuation: 75%
Minimum Fermentation Temperature: 65°F (18°C)
Maximum Fermentation Temperature: 69°F (21°C)
Alcohol Tolerance: Medium