PLEASE READ CAREFULLY: I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
This yeast has a best before date of : Oct 10, 2020
A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.
|Attenuation||73% - 80%|
|Alcohol Tolerance||Medium (5 - 10%)|
|Optimum Fermentation Temperature||20°C - 22°C (68°F - 72°F)|