![](https://biere-appro.com/2434-large_default/yeast-whc-banana-split-500g.jpg)
![](https://biere-appro.com/2434-large_default/yeast-whc-banana-split-500g.jpg)
Banana Split yeast from WHC produces a lot of isoamylacetate (which gives the banana aroma) and less pronounced notes of apple and clove.
It is non-diastatic.
Attenuation: 73-77
Fermentation range: 17-24°C
Flocculation: Low
ABV: 12% vol.
Similar to : WB-06, Weiss Arome