Berliner Weisse Yeast Blend - WLP 630
The Champagne of the North, a good Berliner Weisse, can be an excellent refreshing summertime drink when done right, and WLP630 Berliner Weisse Blend will definitely help you with that.
The blend contains a classic German Hefeweizen strain and a Lactobacillus culture, which provides an excellent mixed fermentation necessary to make Berliner Weisse and other sour beer styles.
It delivers good attenuation, medium flocculation and alcohol tolerance, resulting in crisp and somewhat dry beers with a distinct tartness that makes this particular style appealing.
| Description | WLP630 Berliner Weisse Blend may require a longer period of time than a conventional yeast strain to deliver the desired results. First of all, the tart character tends to develop with time, sometimes taking up to several months to get the right level of acidity. There may also be excessive hydrogen sulfide production during primary fermentation, which will go away in about three weeks. Definitely, a blend for the patient, when used right WLP630 can deliver excellent results when brewing a broad range of sour beer styles, including Berliner Weisse, Lambic, and Gose. |
| Attributes: | Attenuation: 73% - 80% Flocculation: Medium Alcohol Tolerance: Medium (5 - 10%) Optimum Fermentation Temperature: 68°F - 72°F |
