LSB4007X - Weizen 68

This classic German WIT strain produces a delicate balance of banana esters and clove phenols. A stronger banana profile can be highlighted by raising the fermentation temperature, increasing the wort density or decreasing the pitch rate. Sulphur compounds are often initially pungent but will dissipate with conditioning. This yeast will remain in suspension for some time after fermentation, so prolonged conditioning is advised.