A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.Attenuation: 73-80%Flocculation: MediumOptimum Fermentation Temperature: 68-72??F(20-22??C)Alcohol Tolerance: 5-10%For best results we always recommend ordering an ice pack with your liquid yeast.