Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace

Styles: Belgian Dubbel, Belgian Tripel, Spice Beer, Witbier

• Flocculation: Medium-Low - Attenuation: 72-76%
• Temperature Range: 62-75 F
• Alcohol Tolerance: 12% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.