Forbidden Fruit Wyeast
- Species : Ale
- Fermentation Temp Range (°F) : 63-76
- Apparent Attenuation Range (%) : 72-76
- Flocculation : Low
- Alcohol Tolerance : 12%
Pitching/Fermentation : The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
Notes : A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile.
Best Styles : Witbier, White IPA
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 720
Dry Yeast Substitution : Abbaye Ale Yeast (Danstar), Munich, Nottingham
Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter
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I have this fermenting in my basement now. So far it tastes great has that distinct wit taste. Maybe even more so that other wit beers. I haven't cold crashed yet but have noticed that these yeast really stay in suspension.