Wyeast 3068 Weihenstephan yeast is said to be the classic and most popular German wheat beer strain used worldwide. It produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Overpitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33 percent.

• Low flocculation
• 73-77 percent attenuation
• 64-75F ideal fermentation temp
• Ferments up to 10 percent ABV

Use in your hefe's, Weizenbock, Dunkleweiss, roggenbiers, and more.