Yeast is a single-celled organism which converts the sugers in the fermentables into alchol and carbon-dioxide.

ALL 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Name Type Temperature Range Flocculation Attenuation Min Attenuation Max
Hefeweizen Ale Yeast (Whitelabs WLP300) Specialty/Belgian 68 - 72 °F Low 72% 76%
Hefeweizen IV Ale Yeast (Whitelabs WLP380) Specialty/Belgian 66 - 70 °F Low 73% 80%
Home caught sour stuff Specialty/Belgian - °F None 73% 77%