Twice the size of the original pouch.
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 Fermentation Temperature: 68-72°F
(20-22°C)
Alcohol Tolerance: 5-10%
7.5 million cells/ ml.
This item available with a special order. It may take an additional 4-7 days to ship.
