WLP780 Thai Rice Chong Yeast

Typically used for making rice wine but has shown to ferment beer just fine. The ester profile is very fruity and produces a surprising amount of alcohol (15%). The aroma and flavor were highly favorable compared to rice wine made with the traditional yeast balls.

*We receive weekly shipments direct from White Labs every Wednesday*
**Back-orders placed by end of day Monday will be received on Friday**

Availability: Vault
Attenuation: 76 - 76%
Flocculation:
Alcohol Tolerance: High (10 - 15%)
Optimal Fermentation Temperature: 0 - 0°F