NEW from Lallemand:  Belgian Wit-Style Yeast.

A relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains. LalBrew Wit™ will produce a vigorous fermentation that can be completed in 4 days. Medium to High attenuation and Low flocculation. Aroma and flavor is somewhat estery with banana notes.

The optimal temperature range for LalBrew Wit™ yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)

Package size:  11 gm