At EJ Wren Homebrewer, Inc. we only offer the highest quality liquid yeast available in the market. Each package contains an average of 100 billion cells of pure liquid yeast ready to pitch, plus nutrients. This high quality yeast will be active in less than 3 hours.

The probable origin or Weihenstephan Wheat yeast is Weihenstephan, Germany. Some similar beer styles include German Hefeweissen, Crystal weisse, Dunkel weisse, and Weisenbock. Commercial examples may include Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, and Schneider Weisse. This strain is a classic German wheat beer yeast, used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching finish. Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. True top cropping yeast requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration, may prove too difficult for Pad filtration only. Flocculation - low; apparent attenuation 73-77%. (64-75 F, 18-24 C).

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