Many brewers believe this to be the strain from Hoegaarden that gives Blue Moon its unique spice and tartness. Whether this rumor is true or not, this yeast is certainly our choice for classic witbiers, and makes excellent Belgian ales as well. It produces dominating phenolics, allowing spice notes, such as clove and peppercorn, to stand out over the more subtle esters this strain creates. It can be tart in the finish and ferment out somewhat dry. Because of this, it is well suited for use in beers with heavy amounts of wheat and oats, though you might try this with a rye beer as well. Belgian Witbier is a very vigorously fermenting yeast, and excess headspace of 33% is recommended in the primary fermenter, as well as a blowoff assembly. However, it has been known to be a strain that can take some time to fully attenuate, especially when fermenting cool. For making classic witbiers serves with a slice of citrus fruit, there is no substitute for this strain!
Warm Weather Shipping Notice
During the hot summer months we include complimentary ice packs with ALL liquid yeast orders, but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the summer months or if you are ordering from a warmer climate.
|Temperature Range: ||62-75 F (16-24 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||12% ABV|
|Typical Styles: ||Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier.|