Banana Split Dry Yeast

Our dried Hefeweisen strain, unlike other hefe strains on the market, is non-diastatic. Produces high amounts of isoamyl acetate which is perceived as a banana flavor balanced with less dominant aromatics of apple, clove, and plum. The esters are more dominant at high temperatures and at lower pitches. Leaves a crisp finish, and raising temperatures can increase banana flavor.

Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.

Direct Live Cell Count: 1.9 x 10¹⁰ cells/g
Weight : 0.5 kg
Strain: Saccharomyces cerevisiae
Dosage : 50-150g/hl
Recommended Fermentation Temperature: 19°C to 24°C
ABV Tolerance: 12%
Nitrogen Demand: Medium
Attenuation: 73% to 80%
Flocculation: Low to Medium
Comparative Strains: Weihenstephan
Beer Styles: Hefeweissen