Less phenolic than the traditional Belgian Wit yeast (WLP400) and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Note: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.
Type: Ale Yeast Minimum Attenuation: 70% Maximum Attenuation: 75% Flocculation: Low - Medium Minimum Fermentation Temperature: 67F (19C) Maximum Fermentation Temperature: 74F (21C) Alcohol Tolerance: Medium