WLP630 Berliner Weisse Blend

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