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The go-to brewing yeast strain for wit beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
Read More: The Complete History of the Hefeweizen Yeast
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Brewing Properties of Whiteout
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find Whiteout anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Whiteout
These are the most popular beer styles that make use of the Whiteout yeast:
Hefeweizen, Witbier, Belgian IPA, Trappist Single & Saison
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