CLASSIFICATION: Specialized yeast selected for the production of wheat beer. They form light ester and phenolic notes that characterize the wheat beer. They allow to brew beer with good drinkability, and also have a good ability to remain in suspension during the fermentation process.
FERMENTATION TEMPERATURE 18-24°C, ideal at 18-20°C
DOSAGE 11.5 gr per 20-30 liters of must
INSTRUCTIONS FOR USE Sprinkle the yeast over the surface of sterile water or wort. The volume of liquid should be 10 times the volume of yeast at 24°C ± 3°C. Leave on for 15-30 minutes. Gently stir for 30 minutes, then add the resulting suspension to the fermentation tank. One alternative is to pitch the yeast directly into the fermentation tank, after checking the temperature of the wort, which should be above 20°C. Pour in the yeast gradually so that the entire surface of the wort is covered with it to avoid the formation of lumps. Leave for 30 minutes, then mix with aeration or adding more wort.
PACKED IN FACTORY COMPANY PACKAGING
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