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This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.”
Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. T
Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.
ATTENUATION :
75% - 82%
FLOCCULATION :
Low
ALCOHOL TOLERANCE :
Very High (15%+)
FERMENTATION TEMPERATURE :
66° - 70° F
19° - 21° C
This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.”
Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. T
Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.
ATTENUATION :
75% - 82%
FLOCCULATION :
Low
ALCOHOL TOLERANCE :
Very High (15%+)
FERMENTATION TEMPERATURE :
66° - 70° F
19° - 21° C