WLP630 Berliner Weisse Blend Yeast


A blend of a traditional German Wiezen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. Attenuation: 73-80% Flocculation: Medium Optimum Ferm Temp: 68-72°F (20-22°C) Alcohol Tolerance: 5-10%
SKU: 200630 Category:

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