Decreasing the ester level will allow a 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 of 33%.
- Origin: Germany
- Flocculation: low
- Attenuation: 73-77%
- Temperature Range: 64-75° F (18-24° C)
- Alcohol Tolerance: approximately 10% ABV
- Styles: Dunkelweizen, Fruit Beer, German HefeWeizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock