WHC Lab, Banana Split, 500g
€55.39
Tax included
Banana Split yeast from WHC produces a lot of isoamylacetate (which gives the banana aroma) and less pronounced notes of apple and clove.
Banana Split yeast is non-diastatic.
Attenuation: 73-77
Fermentation range: 17-24°C
Flocculation: Low
ABV: 12% vol.
3890.0006
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Banana Split yeast from WHC produces a lot of isoamylacetate (which gives the banana aroma) and less pronounced notes of apple and clove.
Banana Split yeast is non-diastatic.
Attenuation: 73-77
Fermentation range: 17-24°C
Flocculation: Low
ABV: 12% vol.