Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non flocculent at the end. This may lead to slower than normal fermentation.

• Temp: 62-72F
• Flocculation: Med-low
• Attenuation: 72-76 percent