Wheat yeast
BW11
Top fermentation German strain of yeast dedicated to brewing wheat beer at home.
Fermentation: between 16°C and 26°C.
Optimum fermentation: between 20°C and 25°C.
To obtain typical wheat beer characteristics at home, fermentation should be at high end of temperature scale. Develops banana and ester flavours above 24°C.
Low attenuation and flocculation.
Alcohol tolerance: up to 7.7%.
Should be hydrated for 30 minutes at 27°C (+/- 3°C) before adding to the wort.
FBG1
Top fermentation strain of yeast rich in fruity flavours and esters.
At the lower end of the temperature scale, this could be used to make “Kolsch” style beer.
Fermentation: between 20°C and °C.
Optimum fermentation: between 22°C and 24°C.
Alcohol tolerance: up to 6.9%.
Should be hydrated for 30 minutes at 27°C (+/- 3°C) before adding to the wort.
CBW
Top fermentation strain of yeast dedicated to brewing Belgian white beer at home.
Low in esters with no overpowering flavours.
Fermentation: between 16°C and 25°C.
Optimum fermentation: between 20°C and 24°C.
Medium flocculation.
Alcohol tolerance: up to 6.8%.
Should be hydrated for 30 minutes at 27°C (+/- 3°C) before adding to the wort.