This article is one in a series describing the seasonal yeasts put out by our liquid yeast manufacturers. This one is..
Wyeast 3191-PC Berliner Weisse Blend™
“This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. ”
Vital stats:
Attenuation – 73-77%
Flocculation – Low
Optimum Ferment Temp. – 68-72°F
Alcohol Tolerance – Low (6% ABV)
Manufactured April through June. Could be available through December.
Be sure to check out the other seasonal yeasts for this period:
White Labs: Mar-Apr 009 Australian Ale, 017 Whitbread Ale, 860 Munich Helles May-June 072 French Ale, 410 Belgian Wit II Ale, 590 French Saison Ale
Wyeast: Wyeast 3538-PC Leuven Pale Ale™, Wyeast 5151-PC Brettanomyces claussenii™