LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety of Wheat beer styles. Esters and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew® Wit yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.
Wit yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew® Wit will rapidly lose activity after exposure to air.
Do not use 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.