Just pitched my starter of this strain in my "Maggy's Summer Wit". So in about 3 weeks I'll have a good healthy yeast cake to give away. I'll keep it for about 1 week after I rack off it. First come first served, we could a split. It will be fermented at 65f.
YEAST STRAIN: 3463 | Forbidden Fruit™
A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV
Styles:
Belgian Specialty Ale
Witbier
Wyeast 3463(Forbidden Fruit) give away.
Moderator: Officers
Wyeast 3463(Forbidden Fruit) give away.
Frank Dillon
Twitter @JHawkBeerMaker
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Barry
Twitter @JHawkBeerMaker
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Barry