Classic German wheat beer yeast, used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching finish. Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 – 3.2 volumes is desirable for best presentation. True top cropping yeast requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration, may prove too difficult for pad filtration only.
- Probable Origin: Weihenstephan, Germany
- Beer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse, Weisenbock
- Commercial examples may include: Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider Weisse
- Flocculation: Low
- Apparent Attenuation: 73-77%
- Temperature Range: 64-75°F (18-24°C)
- Alcohol Tolerance: 10% ABV
Activator packages are designed for direct inoculation of 5 gallons of standard wort. Activator packages contain at least 100 billion live yeast cells in a liquid slurry. This yeast slurry is packaged in an optimum condition for storage, while maintaining the ability for rapid and complete fermentation.
