The classic and most popular German wheat beer strain used worldwide, 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, producing a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the 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. (Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt.)  Extremely attenuative yeast, which produces a tart thirst quenching finish. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness.  High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This is true top cropping yeast and requires fermenter headspace of 33%.

Additional Information:

The activator has 100 billion cells of pure, ready-to-pitch yeast, plus an internal nutrient packet. The Activator is designed to inoculate five gallons of wort (up to 1.065 SG) providing the pitching rate recommended by professional brewers. The smack pack system allows yeast metabolism to begin, providing proof of healthy yeast. It is not necessary for this package to fully swell before use.

Probable Origin:  Weihenstephan, Germany. Beer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse, Weisenbock. Commercial examples may include: Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider Weisse.
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

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