Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for Belgian wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
|Yeast Style||Belgian Ale, Wheat Ale|
|Min Fermenting Temp||62|
|Max Fermenting Temp||72|