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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Optimum Fermentation Temp: 68–72°F
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Flocculation: Medium
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Attenuation: 73–80%
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Alcohol Tolerance: Medium (5–10%)
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Cell Count: 100+ Billion
For best results we recommend ordering an Ice Pack with your liquid yeast.
