|Species:||Saccharomyces cerevisiae var. diastaticus|
|Comparison||Compare with other yeast|
Brewer's yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
Read More: The Complete History of the Hefeweizen Yeast
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Brewing Properties of SafAle WB-06
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 SafAle WB-06 anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using SafAle WB-06
These are the most popular beer styles that make use of the SafAle WB-06 yeast:
Hefeweizen, Weissbier & Witbier
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