M21 - Belgian Wit

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A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.


Attenuation High
Flocculation Low
Alcohol Tolerance
Optimum Fermentation Temperature 18°C - 25°C (64°F - 77°F)

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