Whiteout is a great choice of yeast to use when making Belgian style Witbiers, giving you all the characteristics found in classic examples of the style. It produces a nice balance of spicy phenolics and fruity esters that work well in the style. Unique to this yeast strain is a high amount of acidity produced during fermentation, which pairs well with light colored Belgian ales and can accentuate citrus notes when using citrus fruit or skin in the brewing process. It works wonderfully in Belgian style ales in which oats or wheat are used. It can be a vigorous fermenter, so proper headspace in primary is recommended when using this true top-cropping strain.
| Attenuation | 72-76% |
| Flocculation | Medium-Low |
| Cell Count | 200 Billion |
| Temperature Range | 62-72 F |