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Wyeast 3638 Bavarian Wheat Yeast

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A complex alternative to the standard German wheat strain profile.

Wyeast 3638 Bavarian Wheat Yeast is a complex strain that produces apple, pear, and plum esters in addition to the dominant banana character. The fruity esters are complemented by clove and subtle vanilla phenolics. 

Suggested styles include Hefeweizen, Weissbier, Weizenbock, Dunkles Weissbier, Roggenbier

Flocculation: Low

Attenuation: 70-76

Temperature: 64-75

ABV: up to 10%

Tips and Tricks: 

The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%

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