Imperial Yeast: B44 Whiteout

The go-to brewing yeast strain for wit beers.

Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.

• TEMP: 62–72F (17–22C)
• FLOCCULATION: MED-LOW
• ATTENUATION: 72–76%
• ALCOHOL TOLERANCE: 10%

Suggested Substitutions*:

• White Labs: WLP 400 – Belgian Wit
• Wyeast: 3944 – Belgian Whitbier

*Suggested yeast substitutions may not be an exact replacement, but they will be a very close approximation.