W 69

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The W69 ferments more slowly, has an increased diacetyl maximum, with rather normal diacetyl reduction, but the hearty, very full taste in the finished beer is worth this technological adjustment. Especially when blended with other yeasts, it enhances the taste.

Fermentation capacity: medium to slow HG with good NG

ph waste: normal

Fracture formation: lower

Diacetyl reduction: normal (the increased diacetylmaxium should be planned for prolonged diacetyl degradation).

Foam: good

Diff: EVs/AVs: low

Acetaldehyde: normal

Higher alcohols: normal

Ester: normal

Recommended fermentation temperature: 10-11°C (9-14°C)

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