White Labs Bavarian Weizen Yeast (WLP351)

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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." Type: Wheat Yeast Minimum Attenuation: 73% Maximum Attenuation: 77% Flocculation: Low Minimum Fermentation Temperature: 66F (19C) Maximum Fermentation Temperature: 70F (21C) Alcohol Tolerance: Medium