G01 Stefon
Liquid Wheat yeast from Imperial Yeast.
Lab
Imperial Yeast· Wheat · Liquid · G01
Imperial Yeast· Wheat · Liquid · G01Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–23°C
63–73°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
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.
Same strain, other labs
Usually used in
HefeweizeWeissbierWeizenbock & Roggenbier
Common questions
- What is the G01 Stefon equivalent?
- Weizen I, OYL-021 Hefeweizen Ale I, WLP380 Hefeweizen IV Ale Yeast, and 3068 Weihenstephan Weizen — the same strain from other labs, the Weihenstephan 3068 (WLP380) strain.
- What is G01 Stefon's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment G01 Stefon at?
- 17–23°C is the recommended range.
- Does G01 Stefon produce phenolics (clove and spice)?
- Yes. G01 Stefon is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is G01 Stefon good for?
- Hefeweize, Weissbier, and Weizenbock & Roggenbier.
Brew with G01 Stefon
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