Enjoy the beer that you deserve.
WLP320 American Hefeweizen
What it does :
The WLP320 American Hefeweizen yeast strain produces a clean weizen flavor profile with low levels of the expected banana and clove. Some sulfur is produced during fermentation. 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 75 percent of the fermentable sugars in your wort.
What it is:
This is a top-fermenting yeast strain. This yeast strain can be used to brew the Oregon version of the North American Hefeweizen beer style.
How it works:
After the boil is complete, cool your wort temperature down to be at or near 69 F (20.6 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.
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.