WLP351 BAVARIAN WEIZEN
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Former yeast lab W51 yeast strain acquired form Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer with moderately high, spicy, phenolic overtones reminiscent of cloves." Attenuation: 73-77%. Flocculation: Low. Optimum Fermentation Temperature: 66-70 degrees F (19-21 degrees C). Alcohol Tolerance: Medium.