Dehydrated Banana Split (500g)

4500

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Description

Our dried Hefeweisen strain, unlike other wheat/hefe strains on the market this is non diastatic. 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, raising the temperature can increase banana flavor.

Weight 0.5 kg
Industry

Beer

Yeast

Dried yeast

Beer Styles

Hefeweissen

Temperature

19-24C

Flocculation

Low-medium

Attenuation

73-80%

Weight

500 g

Recommendation for Liquid Yeast

  • Framgarden

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: High
    • Attenuation: 73-80%
    3000

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  • Funky Pineapple

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: Low
    • Attenuation: 73-80%
    3000

    Select Product

  • Recommendation for Dried Yeast

  • Pinnacle MG+ – Distillers Yeast

    WHC Lab are pleased to offer the PINNACLE DISTILLERS YEAST MG+. It is a active dry yeast well-suited for use in both malt and grain fermentation’s. It has the collective capability to tolerate high gravity and temperature. Has a high cell count (>1 x 1010 cells/g) • Rehydrates well in direct pitch applications • Is […]

    17500

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  • Sour Hour Dried Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low
    95003,60000

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