Wheat Beer yeast strain is Saccharomyces cerevisiae var. diastaticus. This means that the yeast has a unique property of making its own glucoamylase. This enzyme breaks down the dextrins and unfermentable sugars into simpler sugars. It allows the yeast to achieve a much higher attenuation and alcohol tolerance for a wheat beer strain.
For a detailed spec sheet and instructions manual please refer to the document links. Arishtam Sells dry yeast which is better suited for the Indian brewing environment. Use this yeast with orange peels/zest and don’t use any kettle fining agent (whirlfloc or Irish moss) for best results.
The ideal dosage is 0.50 to 1 g/l. More yeast helps achieve higher alcohol content faster. However, don’t forget to hydrate the yeast and make a starter culture for a healthy yeast colony. For detailed steps on the all-grain wheat beer brewing process, do review our free video tutorials.
Good for Indian climate and safe storage/transportation. Unlike wet yeast, there is no need for buying ice packs or risking the packet bursting. The packs contain ≥6.0*10^9 cfu/g.
Perfect strain to ferment:
- Bavarian Hefeweizen
- Belgian Quad
- Dunkelweizen a.k.a. Dunkles Weissbier
- High alcohol Saison styles (due to its diastaticus genes in the yeast)
- Belgian Blond a.k.a. Belgian Wit
- Trappist Single
- Belgian Dubbel
- Belgian Dark Strong