A liquid yeast that produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum. The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish, raising the temperature can increase banana flavour.
Special made-to-order strain.
2 Week lead time – Min order 20 hL
Flocculation – Low
Temperature – 17-24°C
Hefeweizen Ale, Stefon, Weihenstephan
Attenuation – 73-77%
ABV Tolerance – 10%