Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Type: Wheat Yeast

Minimum Attenuation: 74%

Maximum Attenuation: 78%

Flocculation: Low to Medium

Minimum Fermentation Temperature: 67°F (19°C)

Maximum Fermentation Temperature: 74°F (23°C)

Alcohol Tolerance: Medium