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Wheat Yeasts
A myriad of aromas and flavors come from a great variety of wheat and Belgian beer yeast. Intense fruity esters and aromatics dominate this profile. Characteristics are intensified by higher fermentation temperatures.
| Wyeast Liquid Yeast--3056 Bavarian Wheat Yeast | More_Info |
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation - medium; apparent attenuation 73-77%. (64-74° F, 18-23° C)
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| Wyeast Liquid Yeast--3068 Weihenstephan Weizen (Wheat) Yeast | More_Info |
Classic German wheat beer yeast, used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching finish. Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness.
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| Wyeast Liquid Yeast--3333 German Wheat Yeast | More_Info |
Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. Flocculation - high; apparent attenuation 70-76%. (63-75° F, 17-24° C)
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| Wyeast Liquid Yeast--3463 Forbidden Fruit Yeast | More_Info |
From old Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. Flocculation - low; apparent attenuation 73-77% (63-76º F, 17-24° C)
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| Wyeast Liquid Yeast--3522 Belgian Ardennes Yeast | More_Info |
One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation - high; apparent attenuation 72-76% (65-85º F, 18-29° C)
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| Wyeast Liquid Yeast--3638 Bavarian Wheat Yeast | More_Info |
Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75º F, 18-24° C)
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| Wyeast Liquid Yeast--3787 Trappist High Gravity Yeast | More_Info |
This strain produces intense esters and phenolic characteristics with complex fruitiness.Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV. True top cropping yeast with broad temperature range.
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| Wyeast Liquid Yeast--3942 Belgian Wheat Yeast | More_Info |
| Wyeast Liquid Yeast--3944 Belgian Witbier Yeast | More_Info |
A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Phenols tend to dominate most flavors and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low.
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