A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.
*We receive weekly shipments direct from White Labs every Wednesday* **Back-orders placed by end of day Monday will be received on Friday**
Availability: Core Attenuation: 73 - 80% Flocculation: Medium Alcohol Tolerance: Medium (5 - 10%) Optimal Fermentation Temperature: 68 - 72°F
