Safale W-68 German Wheat Beer Dry Yeast

Safale W-68 German Wheat Beer Dry Yeast

$7.49
  • Designed for production of German wheat beers.
  • 11.5g packet, treats a 5-8 gallon batch.
Fermentation Temp Range
Each yeast strain has a temperature range where it performs best. Lagers require cooler temps, while Kveik yeasts can ferment in extreme heat. Maintaining the proper fermentation temperature for each yeast strain is crucial its health. Matching a yeast's ideal range to your environment (or your ability to control temp) is key to getting clean, consistent results.
Scale from 30°-120°F
Description

Looking for extra yeast for homebrewing German wheat beers? Try Safale W-68 German Wheat Beer Dry Yeast, a historical yeast for German-style wheats. W-68 yeast is a world-renowned yeast strain selected Weizen beers or German style wheats and whites.

Safale W-68 German Wheat Beer Dry Yeast is a POF+ (Phenolic Off Flavor Positive) yeast that exhibits robust phenolic character (think clove and pepper) and distinct estery notes (fruity banana and floral). It's well suited for crafting German, Belgian or other wheat beer styles.

This W 68 yeast strain thrives in a fermentation temperature range of 64 - 78°F. This yeast has medium sedimentation habit: forms no clumps but a powdery haze when resuspended in the beer.

This active dry beer yeast does not require hydration or a yeast starter to begin fermentation. If you want to reduce lag phase and grow yeast cell count, consider our Yeast Starter Kit.

Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Yeast Format, Dry
Yeast Style, Ale, German Wheat Ale
Flocculation, Medium
Attenuation, 78~84%
POF, Positive
Total Esters, High
Fermentation Temperature Range, 64.4~78.8ºF

Style Applications:

German style wheats

How To Use SafAle W-68 Yeast When Brewing 5 Gallons Of Beer:

1. Ensure wort is chilled to 75 °F or below.
2. Pitch entire packet & aerate to begin fermentation.

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