Slightly phenolic and tart, this is the yeast used to produce Wit in Belgium. This yeast is very active when it peaks its fermentation cycle. Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. It would not hurt to leave your witbier in the fermenter for an extra 7 days to allow the yeast to flocculate out and clean up its environment.
Attenuation: 74-78%
Flocculation: Low to Medium.
Fermentation Temp: 67-74.
Wyeast Equivalent: 3944 Witbier
