WHITE LABS BERLINER WEISSE BLEND YEAST WLP630

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

Attenuation: 73-80%

Flocculation: Medium

Optimum Ferment Temp: 68-72°F (20-22°C)

Alcohol Tolerance: 5-10%



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