A classic German wheat ale yeast, perfect for making authentic weissbier and hefeweizen. High isoamyl acetate production leads to a banana forward esters profile, with phenol production adding cloves to the nose to help balance the beer. Lower pitching and oxygenation can drive more ester production. You can ferment cooler and perform a ferrulic acid rest in your mash to produce more clove an phenols. Low flocculation leaves yeast in suspension typical of German wheat beers.
