German Weizen II

A great choice if you are looking to dial in your ester and phenols; this yeast produces high levels of esters, specifically isoamyl acetate (banana). However, you will find less of a clove character than INIS-542. Using German Weizen II will give you a slightly higher flocculation and attenuation when compared to INIS-542. Extra space should be considered in the fermenter to accommodate high krausen.



Attenuation %

75 - 80



Temp Range °F

65 - 75

Alcohol Tolerance


Works great for these beer styles

Equivalent Strains x

BSI: W-33  

X All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.

Strains almost always in stock for next-day delivery*

* Due to finite inventory and constant daily orders, we cannot guarantee these strains are always in stock to ship for next-day delivery. Feel free to give us a call to confirm before ordering.