Brewer's Lair - Fine Beer and Brewing

Design Beer


Make Beer

Beer Basics

Know Beer


Enjoy Beer


Find Beer

About Us

Promote Beer

Enjoy the beer that you deserve.


Brewing Process
Malts, Grains, and Sugars
Brewing Tips

Wyeast 3638 Bavarian Wheat


Wyeast Laboratories

What it does :

The Wyeast 3638 Bavarian Wheat yeast strain produces flavor profile that is rich in fruity esters including notes of banana, apple, pear, and plum. Phenolics are also produced, to include clove and vanilla flavors. Lower fermentation temperatures will lower the estery presence, permitting the phenolics to be more noticeable in the mix. Production of sulfur will often occur but diminishes with conditioning of the beer.. This strain is a non-flocculent yeast that results in a cloudy beer. This yeast strain is moderately attenuative. You can expect it to ferment 70 to 76 percent of the fermentable sugars in your wort.

What it is:

This is a top-fermenting yeast strain. This yeast strain provides a complex flavor profile alternative for brewing German 'weizen' wheat ales.

Vital Statistics

Attenuation (%):

70 - 76

Fermentation Temperature (F):

64 - 75



Product Form:


How it works:

After the boil is complete, cool your wort temperature down to be at or near 75 F (23.9 C). Then, you can add this yeast to begin the primary fermentation of your beer.


The amount of pitching yeast that you need to properly ferment a 5 gallon (18.9 liter) batch of wort will vary with the original gravity of your recipe. The higher the orginal gravity target of your wort, the greater the amount of sugars to be fermented. So, the original gravity of your recipe's wort drives the number of yeast cells you need to ferment these sugars. Making a yeast starter is strongly recommended for a wort with an original gravity at or above 1.080. For this Wyeast Laboratories product, simply follow their instructions on the package to prepare the yeast for pitching. Their built-in starter packaging ensures that you have enough yeast cells for pitching into your wort.


You should prepare your yeast sample for pitching into the wort. A liquid yeast slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.

Related Links

Final Gravity Prediction
Wyeast 3638 Bavarian Wheat