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Brew Butlers' Yeast database & information guide

Berliner-Weisse Blend By WyeastWits
This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Form Liquid
Strain 3191
Temp 68F to 72F
Attenuation 73 to 77
Flocculation Low
Substitutes None
Tolerance 6%
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