White Labs WLP630 Berliner Weisse yeast is a blend of a traditional German Wiezen yeast and Lactobacillus which creates a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F
Alcohol Tolerance: Medium (5-10%)
