3944 - Belgian Witbier
A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Phenols tend to dominate most flavors and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low, with yeast staying suspended with proteins in a well designed beer. Alcohol tolerance approximately 10-11% ABV.
Flocculation - medium
Apparent attenuation 72-76%.
Optimum Fermentation Temperature:(62-75 F, 16-24 C)
The ACTIVATOR(TM) has an average of 100 billion cells of pure liquid yeast ready to pitch, plus nutrients.
Probable origin: Hoegaarden, Belgium
Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers
Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge
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