Wyeast 3068 Weihenstephan Weizen Yeast

Probable origin: Weihenstephan, GermanyBeer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse, WeisenbockCommercial examples may include: Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider WeisseUnique properties: A classic German wheat beer yeast that is used by more German brewers than any other strain in the production of wheat beer. Its properties are dominated by banana ester production, phenols and clove-like characteristics. An extremely attenuative yeast, it produces a tart thirst quenching finish. It is also an extremely low floccing yeast that remains in suspension readily with proteinacous wheat malt. This yeast is sometimes used in conjunction with lager yeast and krausened to finish the beer and to improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes, is desirable for best presentation. Since this is a true top cropping yeast, it requires full headspace of 33%. Ester formation is significantly affected by aeration and