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WLP630 White Labs Yeast (Berliner Weisse Blend) - White Labs Yeast
WLP630
WLP630 White Labs Yeast (Berliner Weisse Blend) - White Labs Yeast
WLP630 White Labs Yeast (Berliner Weisse Blend) - White Labs Yeast
 

WLP630 White Labs Yeast (Berliner Weisse Blend) - White Labs Yeast

Yeast  
In Stock
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Description

Berliner Weiss is a traditional tart sour beer from Germany that is most often consumed in the summer months due to its extremely refreshing nature. WLP630 Berliner Weisse is a blend of a traditional German Weizen yeast and Lactobacillus that creates this subtle, tart, drinkable beer. Can take several months to develop tart character. Will produce a fair amount of sulfur during fermentation, but over time will dissipate.

  • Optimum Fermentation Temp: 68–72°F
  • Flocculation: Medium
  • Attenuation: 73–80%
  • Alcohol Tolerance: Medium (5–10%)
  • Cell Count: 100+ Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
 
Item # WLP630
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14 LBS
You Might Also Need
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This will be the first berliner I am doing and wanted to try a combination blend first.
Mike L on Jan 23, 2018
This will be the first berliner I am doing and wanted to try a combination blend first.
Mike L on Jan 23, 2018
Reviews
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3.3 / 5.0
3 Reviews
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Needs a 10 day starter to build lacto up
I've been using this yeast for a while. I've even compared this to the wyeast version. This is by far better. The trick is to build a 10 day starter to build up the lacto. I always see results within 8-10 days. Usually ready to go after 3 weeks. Great for cascade clones!
May 21, 2015
Only slightly sour after 4 months
I used this blend in an attempt at a traditional Berliner Weisse and it has worked OK so far. I'll reserve judgement for another few months, but after 4 months, I still don't have the level of acidity that I am looking for.

For reference, my method was as follows: Used a 15min boil, and then tossed a handful of un-boiled grains into the wort at about 100degF and let cool to room temp and sit for two days before pitching the WLP630 blend. Fermented in primary and then bottled after 4 weeks. After 3 months in bottles, the beer is only slightly tart.
May 27, 2014
Not Sour Enough
I used this yeast for a Berliner-Weisse and it didn't sour nearly enough to my liking. I used fermentation temperature control and left the beer on the yeast for a while checking it often. It just didn't sour much at all. You are better off innoculating with bacteria and pitching a german yeast. If you don't want much sourness in your Berliner-Weisse, then there is nothing wrong with this yeast.
February 5, 2014
 
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