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WLP351 Bavarian Weizen Yeast


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

Alcohol Tolerance: Medium (5-10%) Optimum Fermentation Temperature: 66-70F

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