WLP630 Berliner Weisse Blend

White Labs

8.12075E+11

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
5-10%

 

Collections: Yeast, Yeast Liquid

Category: Ale, Brett & Bacteria, Brew Supply, Liquid, no-timer, no-upsell

Type: Yeast

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