The American wheat strain produces crisp, tart beers that lack the powerful esters usually found in German and Belgian beers. This strain is known for its powerful fermentation and krausening properties, so a blowoff assembly or larger fermenting vessel is ideal when using this to ferment. A wide temperature range and good attenuation makes this yeast suitable for a number of American and German ales and wheat beers.
|Temperature Range: ||58-74 F (14-23 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||10% ABV|
|Typical Styles: ||American Wheat or Rye Beer, Cream Ale, Düsseldorf Altbier, Kölsch, Northern German Altbier.|