Berliner Weisse Blend- White Labs
A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.
Recommended style - Berliner Weisse, Gose, Lambic
Attenuation - 73- 80%
Flocculation - Medium
Fermentation Temp - 68-72°F (20-22°C)