B44 Whiteout
Liquid Wheat yeast from Imperial Yeast.
Lab
Imperial Yeast· Wheat · Liquid · B44
Imperial Yeast· Wheat · Liquid · B44Specs
Attenuation
72–76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–22°C
63–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Usually used in
HefeweizenWitbierBelgian IPATrappist Single & Saison
Common questions
- What is B44 Whiteout's attenuation?
- 72–76% apparent attenuation.
- What temperature should I ferment B44 Whiteout at?
- 17–22°C is the recommended range.
- Does B44 Whiteout produce phenolics (clove and spice)?
- Yes. B44 Whiteout is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is B44 Whiteout diastatic (STA-1)?
- No. B44 Whiteout does not carry the STA1 gene, so it attenuates normally with no diastaticus gushing risk.
- What beer styles is B44 Whiteout good for?
- Hefeweizen, Witbier, Belgian IPA, and Trappist Single & Saison.
Brew with B44 Whiteout
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