Chello
Well-Known Member
This yeast is from an old Belgian brewery noted for its production of everything from wits to a classic grand cru. It creates a phenolic profile with subdued fruitiness and a well-balanced estery profile. Flocculation: low; apparent attenuation: 72-76%; temperature range: 63-76 F (17-24 C); alcohol tolerance: 12% ABV.
Anyone ever used this before? Sounds like it would be well suited for a good fruity american wheat. Your thoughts?
Anyone ever used this before? Sounds like it would be well suited for a good fruity american wheat. Your thoughts?