Product Description
Slightly phenolic & tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78; Flocculation: low-medium; Optimum Ferm Temp: 67-74
Slightly phenolic & tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78; Flocculation: low-medium; Optimum Ferm Temp: 67-74