A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Phenols tend to dominate most flavors and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low, with yeast staying suspended with proteins in a well designed beer.
- Probable Origin: Hoegaarden, Belgium
- Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers
- Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge
- Flocculation: Medium
- Apparent Attenuation: 72-76%
- Temperature Range: 62-75°F (16-24°C)
- Alcohol Tolerance: 11% 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.
