Wyeast: 3638 / Bavarian Wheat

Wyeast: 3638 / Bavarian Wheat

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This strain produces apple, peat and plum esters in addition to the dominant banana character, with clove and subtle vanilla phenolics. The balance can be manipulated towards ester production by increasing fermentation temp and wort density, and decreasing pitch rate. This strain will remain in suspension for an extended amount of time. This is true top-cropping yeast and requires fermenter headspace of 33%.

Good with: Weissbier, Weizenbock, Dunkies Weissbier, Weizenbck, Roggenbier

App. ABV Tolerance: 10% / App. Attenuation: 70 - 76%

Flocculation: Low / Temperature: 64 F - 75 F