HEFEWEIZEN ALE OYL-021
The most popular German wheat beer strain used worldwide.
Produces a balance of banana esters and clove phenolics that
can be skewed depending on various conditions - e.g., increased
ester production through increasing the fermentation temperature,
increasing the wort density, and decreasing the pitch rate or
over pitching to reduce or nearly eliminate banana character.
Decreasing the ester level will allows higher clove character to
be perceived. Sulfur is commonly produced, but will dissipate
with conditioning. This strain is very powdery and will remain in
suspension for an extended amount of time following attenuation.
This is true top cropping yeast and requires fermenter headspace
Flocculation: Low Attenuation: 73-77%
Temperature Range: 64-75° F Alcohol Tolerance: 10% ABV
Compares to WY3068 and WLP300*
Best before date 03/13/2017
*(White Labs =wlp, Wyeast=WY)