{"product_id":"banana-split","title":"Banana Split","description":"\u003cp\u003eWHC Banana Split is a dry hefeweizen yeast derived from the Weihenstephan wheat strain, and WHC states it is non-diastatic. That matters if you run wheat beers through a shared brewhouse: diastatic yeast contamination is a real problem in craft brewing, and a strain the producer certifies as non-diastatic takes one variable off the table.\u003c\/p\u003e\n\u003cp\u003eThe profile is banana-forward, driven by high isoamyl acetate production, with apple, clove and plum underneath. Banana intensity is a lever you control. It scales up with warmer fermentation and lower pitch rates, and dials back when you ferment cool and pitch heavy.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Banana Split\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 66 to 75F. The top of that range gives the most banana, the bottom gives a more balanced clove and fruit profile.\u003c\/li\u003e\n  \u003cli\u003ePitch light for more banana: 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch. Underpitching within that range pushes ester production up.\u003c\/li\u003e\n  \u003cli\u003eWHC declares this strain non-diastatic, so it does not carry the overattenuation risk a diastatic strain would.\u003c\/li\u003e\n  \u003cli\u003eExpect a thick krausen. It top-crops vigorously, so leave headspace.\u003c\/li\u003e\n  \u003cli\u003eRehydration and oxygenation are optional on a first-generation pitch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Hefeweizen, Weizenbock, Dunkelweizen, Belgian witbier, American wheat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Wyeast 3068 Weihenstephan Weizen, White Labs WLP300 Hefeweizen Ale, Mangrove Jack's M20 Bavarian Wheat, Fermentis Safbrew WB-06\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, Weihenstephan wheat strain\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e66 to 75F (19 to 24C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e12% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic\u003c\/th\u003e\n\u003ctd\u003eNo, declared non-diastatic by WHC\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155278139,"sku":"YST-WHC-BANANA","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-banana-split-dry-brewing-yeast.png?v=1786113253","url":"https:\/\/www.wineandbeersupply.com\/products\/banana-split","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}