Less phenolic than the traditional Belgian Wit yeast (WLP400) and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Note: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.
Type: Ale Yeast
Minimum Attenuation: 70%
Maximum Attenuation: 75%
Flocculation: Low - Medium
Minimum Fermentation Temperature: 67°F (19°C)
Maximum Fermentation Temperature: 74°F (21°C)
Alcohol Tolerance: Medium
