Banana Split Yeast 500g – WHC Lab


Our dried Hefeweisen strain, unlike other wheat/hefe strains on the market this is non diastatic. Produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum. The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish, raising the temperature can increase banana flavor.

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Origin: Weihenstephan

This is a top cropping ale yeast, that produces a thick krausen. Use of antifoam and/or leaving more head space would be recommended.

  1. Technical Data

Oxygenation and/or rehydration may not be needed for generation 0 but may be beneficial.

It is recommended to have a pitch rate of at least 50g per hl of wort for a standard gravity brew (1.045). Pitch rate is between 50-150g/hl of wort.

2. Specification:

Strain: Saccharomyces cerevisiae

Intended Fermentation Temp: 19-24C

Live Cells: >1,0E+9 CFU per gram

ABV Tolerance: 12%

Nitrogen Demand: Medium


Yeast 98.8-99.2%
Emulsifier E491 0.8-1.2%

Additional information

Weight 0,5 kg





Medium Low

Alcool tolerance