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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!


We include complimentary ice packs with ALL liquid yeast orders (if required), 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 hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!

Yeast Specifications

Temperature Range: 62-75 F (16-24 C)
Flocculation: Medium
Cell Count: 100 Billion
Attenuation: 72-76%
Alcohol Tolerance: 12% ABV
Typical Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier.

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Great yeast but huge fermentor!
I made an Imperial Wit (7.5% ABV) and for the first 3 days slow and steady fermentation and then day 4 blew the top off of the bucket. Still tastes great and at lower temperature gives a very subtle Belgian character and slight tartness that is perfect for the style and taste.
Jun 17, 2015  |  By David
Wyeast 3944 - Hefe/Belgian Wit
For Belgian Wits/hefe's with banana/clove taste, can't be beat - reminiscent of beers from Germany (from someone who has been there!) Must be fermented at 72+ for the banana flavor and at cooler temps for the blander Belgian Wit.
May 11, 2018  |  By DANIEL FLAHERTY
Not sure what I was expecting, but I want expecting this! Right from the get-gi, this yeast starting doing the job. First time I ever needed a blow off tube. It's been 3 days and it's still fermenting like crazy!
Jan 28, 2019  |  By Michael Fodale