Yeast
Weizen I — Jasper Yeast
Jasper Yeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Jasper Yeast
- Product code
- JY214
- Form
- liquid
- Type
- ale
- Attenuation
- 74–79 %
- Temperature
- 18–23 °C
- Flocculation
- low
- Alcohol tolerance
- 11 %
- STA1
- not published — treat as unknown
Description
The archetypal Bavarian hefeweizen strain, traced back to Freising, and probably the most widely brewed weizen yeast anywhere. Banana ester and clove phenol sit in balance, and the brewer moves that balance with pitch rate, wort glucose and temperature. Very dusty, so it stays in suspension; it ferments hard and exothermically, so cool it properly or the pH will run away.