Banana Split

NOTICE FOR UK CUSTOMERS ONLY: Due to issues around Brexit and shipping delays we can only dispatch liquid yeast on Mondays going forwards. We will need all orders containing liquid yeast to be emailed in advance to sales@whclab.com to organize logistics, paperwork etc.

Produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum.  The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish.

Flocculation: Low

Attenuation: 73-77%

Temperature: 17-24°C

Beer Styles: Hefeweissen

Comparative Strains: Bavarian Wheat