This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains creating a dry beer.
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Attenuation:
74-78%
Flocculation:
Low to Medium
Alcohol Tolerance:
5-10% ABV
Optimum Fermentation Temp:
67-74°F
Cell Count:
150 Billion
