This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.”
Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.
WLP351 Bavarian Weizen Yeast is POF+, this strain will contribute phenolic characteristics to finished products.
**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP351 Bavarian Weizen Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.
Optimum Fermentation Temperature: 66.00-70.00F
Alcohol Tolerance: Medium (5 – 10%)