Our dried Hefeweisen strain, unlike other hefe strains on the market, is non-diastatic. Produces high amounts of isoamyl acetate which is perceived as a banana flavor balanced with less dominant aromatics of apple, clove, and plum. The esters are more dominant at high temperatures and at lower pitches. Leaves a crisp finish, and raising temperatures can increase banana flavor. Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary. Direct Live Cell Count: 1.9 x 10¹⁰ cells/gStrain: Saccharomyces cerevisiaeDosage : 50-150g/hlRecommended Fermentation Temperature: 19°C to 24°CABV Tolerance: 12%Nitrogen Demand: MediumAttenuation: 73% to 80%Flocculation: Low to MediumComparative Strains: WeihenstephanBeer Styles: Hefeweissen
