WHITE LABS BERLINER WEISSE BLEND LIQUID YEAST

(WLP630)
A blend of a traditional German Wiezen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. Attenuation: 73-80% Flocculation: Medium Optimum Ferm Temp: 68-72°F (20-22°C) Alcohol Tolerance: 5-10%