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.
Temp Range °F