Wyeast Bavarian Wheat (3638)

A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.

Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation.

This is true top cropping yeast and requires fermenter headspace of 33%.

Flocculation: Low
Attenuation: 70-76%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: 10% ABV

Styles:
   Dunkelweizen
   German Hefe-Weizen
   Roggenbier (German Rye Beer)
   Weizen/Weissbier
   Weizenbock

 

Please note: It is highly recommended that a cold pack be purchased when ordering liquid yeast. High Gravity cannot guarantee the viability of liquid yeast if it fails to work unless it was purchased with a cold pack. You can add it to the order by checking the cold pack box near the bottom of the page before adding the yeast to the cart.