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.
A slightly more attenuative German Hefeweizen strain which still displays prominent banana/clove profile.
|Flocculation||Medium - Low|
|Alcohol Tolerance||Medium - High|
|Optimum Fermentation Temperature||18°C - 24°C (64.5°F - 75°F)|