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The W111 is a highly traditional yeast from Lower Bavaria.
Fermentation capacity: high
ph waste: normal
Fracture formation: lower
Diacetyl reduction: very good, with very low diacetyl values in the finished product.
Diff: EVs/AVs: low
Acetaldehyde: normal to increased
Higher alcohols: normal
Recommended fermentation temperature: 9-10°C (8-14°C)