Wyeast 3333 German Wheat Yeast

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A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen.

This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068.

However, this strain will sediment rapidly, resulting in bright beer without filtration.

The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.

Over pitching can result in a near complete loss of banana character.

Sulfur is commonly produced, but will dissipate with conditioning.

Styles:  Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

Flocculation: High
Attenuation: 70-76%
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV