WLP630 Berliner Weisse blend

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%

Must purchase a Cold Pack with this product to ensure freshness during shipping.  Without a Cold Pack during shipping, the freshness of the yeast upon arrival can't be guaranteed.