Wyeast WY3638 (Bavarian Wheat)

Wyeast 3638 Bavarian Wheat is a more complex alternative to the standard German wheat beer strain. Banana is still the dominant character, but this yeast can also produce apple, pear, and plum esters along with clove and subtle vanilla phenolics.

A great all around choice for traditional German wheat beers including Hefeweizen, Dunkelweizen, Weizenbock, and Roggenbier.

Looking for Omega OYL 034 Bavarian Wheat II? Omega lists Wyeast 3638 as the comparable strain. OYL 034 is currently only available in Omega Probrew pitches, making Wyeast 3638 our homebrew sized option for this strain.

Wyeast 3638 Characteristics

Attenuation: 70 to 76%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temperature: 64 to 75°F / 18 to 24°C
Cell Count: Approximately 100 billion cells

Recommended Beer Styles

• Weissbier
• Hefeweizen
• Dunkelweizen
• Weizenbock
• Roggenbier

Fermentation Notes

Fermentation temperature, wort gravity, and pitch rate can all shift the balance between fruit and spice.

Warmer fermentation and lower pitch rates tend to increase the fruity ester character. Higher pitch rates and cooler fermentation can reduce banana and allow more clove character to come through.

Some sulfur during fermentation is normal and should dissipate with conditioning.

This is a very powdery, low flocculating strain that can remain in suspension for quite a while after fermentation. It is also a true top cropping yeast, so leave plenty of fermenter headspace. Wyeast recommends approximately 33% headspace.

Wyeast Activator Smack Pack

The Wyeast Activator Smack Pack contains an internal nutrient packet. Smacking the package releases the nutrients and gets the yeast metabolically active before pitching, which can help shorten lag time.

Activation is helpful but is not required before pitching.

Shipping Liquid Yeast

For best results, we recommend adding an ice pack when shipping liquid yeast.

During hot weather or longer transit times, we recommend choosing a dry yeast option when possible. Prolonged exposure to excessive heat can reduce liquid yeast viability.