This is the classic Hefeweizen yeast for producing German wheat beers. Banana ester production can be increased by underpitching and producing a glucose-rich wort. The quintessential banana bomb yeast.
| Cell Count | >130 Billion Cells |
| Attenuation | 70-75% |
| Temperature Range | 64-75 F |
| Flocculation | Low |
| Alcohol Tolerance | Medium-High |
| Brand | Escarpment Labs |
| Beer Styles | German Hefeweizen, Wheat Beer |