Fruity Witbier
Liquid Wheat yeast from Escarpment Labs.
Lab
Escarpment Labs· Wheat · Liquid
Escarpment Labs· Wheat · LiquidSpecs
Attenuation
71–80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–24°C
63–75°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
≈12% 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
Witbier
Common questions
- What is Fruity Witbier's attenuation?
- 71–80% apparent attenuation.
- What temperature should I ferment Fruity Witbier at?
- 17–24°C is the recommended range.
- Does Fruity Witbier produce phenolics (clove and spice)?
- Yes. Fruity Witbier is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is Fruity Witbier good for?
- Witbier.
Brew with Fruity Witbier
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