Highly flocculent, the German wheat strain is the perfect choice for fermenting Kristallweizen. The yeast sediments rapidly, resulting in bright beer without filtration.
Producing a beautiful and delicate equilibrium of banana esters and clove phenolics similar to the popular Wyeast 3068, the balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character.
Sulfur is commonly produced, but will dissipate with conditioning.
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV
Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock
For a cleaner flavor and aroma profile, ferment the 3333 strain at 62-63 F and the yeast will create a wheat style with slight tartness and mild, spicy phenolics.
In rye beers with the same recipe formulation as a standard German Weissbier, the yeast will accentuate the spiciness of the rye and produce a brightly clear beer, perfect for the summer months, especially with at least 2 additions of Czech Saaz hops: 60 minutes and at 15 minutes remaining.
For fruit beers, the 3333 strain effectively creates a more neutral flavor and aroma profile at lower fermentation temperatures, providing an effective base for later additions of fruit such as cherries, blueberries, peaches...
For a “Rye-Zen” Bock with 40% rye, ferment at 64F and the flavor profile will create the clove and banana with a hint of bubblegum. After a period of 3 months aging the clove and banana flavors will smooth out and reveal a vivid maltiness and the spiciness of the rye.