{"product_id":"safale-w-68-weizen-ale-yeast","title":"Safale W-68  Weizen Ale Yeast","description":"\u003cp\u003e\u003cstrong\u003eSafale W-68  Weizen Ale Yeast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBavarian wheat brewer’s yeast producing an intense fruity and spicy fermentation character, rich in banana and clove notes. Forms a thick foam head and presents a medium sedimentation, leaving a classic powdery haze when re-suspended. Ideal for traditional German wheat styles and fruity-spicy oriented beers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTechnical data sheet available \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0161\/3646\/files\/TDS_SafAle_W-68_TDS_-_Technical_Data_Sheet.pdf?v=1790015206\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eTop fermenting\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e11.5g sachet\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eAlcohol Tolerance:  9 - 11%\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eApparent Attenuation:  78 - 84%\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eSedimentation: medium\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eTemperature: 18 - 26°C\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eTotal Esters: High\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eBeer styles:   German Hefeweizen, Dunkelweizen, Weizenbock, Kristallweizen, and fruity-spicy ales.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePro-Tips for Brewing with SafAle W-68\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eMaster the Clove vs. Banana Balance:\u003c\/span\u003e\u003cspan\u003e As the classic Weihenstephan strain, W-68 is packed with \u003c\/span\u003e\u003cspan\u003eisoamyl acetate\u003c\/span\u003e\u003cspan\u003e (banana flavor).\u003c\/span\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eFor more banana:\u003c\/span\u003e\u003cspan\u003e Ferment on the warmer side, around \u003c\/span\u003e\u003cspan\u003e21–23°C (70–73°F)\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFor more clove\/spice:\u003c\/span\u003e\u003cspan\u003e Ferment cooler, around \u003c\/span\u003e\u003cspan\u003e18–19°C (64–66°F)\u003c\/span\u003e\u003cspan\u003e, and consider adding a ferulic acid rest at 43–45°C (109–113°F) during your mash to build the precursor for clove phenols.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRigorous Krausen Warning:  \u003c\/strong\u003e\u003cspan\u003eTrue to its liquid lineage (like WLP300 or WY3068), W-68 ferments incredibly fast and aggressively. It builds an enormous, thick foam head. \u003c\/span\u003e\u003cspan\u003eAlways use a blow-off tube\u003c\/span\u003e\u003cspan\u003e or ensure you have at least 30% headspace in your fermenter to prevent the lid from popping off.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eManaging Sulfur \u0026amp; High Attenuation:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eThis dry strain attenuates surprisingly high (often finishing around 80–82%), which can yield a dryer finish than expected for a Hefeweizen. Mash slightly higher, around 68°C (154°F), to leave some residual body. It also produces a notable amount of sulfur during active fermentation; give the beer a brief conditioning or cold rest to let the sulfur aromas completely dissipate before serving. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid Bottle Conditioning:\u003c\/strong\u003e\u003cspan\u003e Fermentis explicitly recommends against using W-68 for secondary refermentation in a bottle or keg. It is highly dynamic during primary fermentation but is not optimized for conditioning phases.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"bevplus","offers":[{"title":"Default Title","offer_id":57487822389414,"sku":null,"price":98.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0161\/3646\/files\/W-68_100g_Half_Face_60.webp?v=1790015309","url":"https:\/\/www.beerlab.co.za\/products\/safale-w-68-weizen-ale-yeast","provider":"BeerLab Home Brew Supplies","version":"1.0","type":"link"}