The go-to brewing yeast strain for wit beers.
Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be a strong top-cropper during early fermentation, then settle back down through the beer in the latter stages. This may lead to slower than normal fermentation.
- Flocculation: Low-Medium
- Attenuation: 72-76%
- Temperature Range: 62–72 °F / 17–22 °C
- Alcohol Tolerance: 10%
- Haze: Low
- Phenolic Off-Flavor: Positive
- Diastatic: Negative
- Estery, Spicy, Wit