White Labs - WLP351 Bavarian Weizen Yeast

WLP351 Platinum Bavarian Weizen: Former Yeast Lab W51 yeast strain acquired from Dan McConnell. The description originally used by Yeast Lab still fits: 'This strain produces a classic German style wheat beer with moderately high spicy phenolic overtones reminiscent of cloves.'

Attenuation: 73-77%

Flocculation: Low

Optimum Fermentation Temperature: 66-70¡F

Alcohol Tolerance: Medium

Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons hence the term 'pitchable yeast.' Each vial is equivalent in cell count to a pint starter or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70¡F. If a faster start is desired or if initial gravity is over 1.070 we recommend a 1-2 pint starter be made.