White Labs WLP630 Berliner Weisse Blend

SKU# YP630

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A blend of a traditional German Wiezen yeast and Lactobacillus.

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  • White Labs WLP630 Berliner Weisse Blend - Brewing Yeast
Product Details
A blend of a traditional German Wiezen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleGerman Ale, Sour Strains
Min Fermenting Temp68
Max Fermenting Temp72
Min Attenuation %73
Max Attenuation %80
4.7 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
berliner weisse
As one review stated this is a gusher when you open it. Have thought about making a Berliner Weisse for years. Just never certain with different ideas out there on making one. Found one for Kindl Weiss which is low alcohol content. Came out excellent either plain or with waldmeister or himbeere syrup
October 2, 2015
Great Results
Robust Yeast! Did produce strong odors in primary (2 weeks)! Stored secondary in the dark for 4 months @ 68º before bottling. It was pretty tart with some sourness. Agitated carboy before transferring to get some yeast back into suspension. Opened a bottle after 3 weeks and viola!! Awesome Berliner Weiss! Spritzy carbonation and light body = great summertime beer! SG-1.035, FG-1.004. Strongly recommend!
August 14, 2016
Berliner Weisse with Mango
Brewed this beer in a shorter period of time, because the original recipe calls for a 15 minutes boiling (awesome!); i tried a sample of the beer after primary, on month 4th (it was mild phenolic on the palate and already had developed a tart taste). Added 4.5 lbs. of mangoes to secondary for another month on a 5 gallon brew. Had a party shortly after my Berliner was kegged, and everyone that tried it, loved the beer. It is a great summer, refreshing, not so phenolic, acidic, and fruity beer if you give a twist to the original recipe. Prost!O.G: 1050 (Direct Pitch)F.G: 1003 (Cheers!)
October 3, 2012
Good Berliner Weisse Blend
This is my first attempt at a BW so I figured I'd start with a blended yeast first. Time will tell how this yeast performs as it is still in the fermentor and will be for quite some time.
November 24, 2013
All in all, not bad
I had a heck of a time with this one. First off, this vial is an absolute gusher. Fortunately I was somewhat prepared but I'd suggest keeping a sanitized funnel around to pitch this blend in with. My berliner smelled incredibly sulphur like for the first two months but then cleared up. On month 3 the beer started developing some tart character. Ended up adding strawberries and rhubarb in secondary and the beer came out very good.Patience on this one, you will be rewarded.
October 15, 2013
Nice and sour
This is my first sour, so I had no idea what to expect. My wife made me put the fermentor is the garage after two days due to smell of fermentation (she thought the toilet sprang a leak behind the p-trap). In spite of the remainder of fermentation at 50 degrees, the beer had a sour note when I sampled the hydrated tube at racking. This culture produced 90% attenuation on 21 days at lager temps. Well done 630, well done.
January 5, 2014
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