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