CLASSIFICATION: First bred at the Swiss brewery Hürlimann, this bottom-fermenting yeast produces fairly neutral beer aromas with excellent drinkability or ease of consumption.
FERMENTATION TEMPERATURE 12-15°C
DOSAGE 80-100 g per 100 liters of must
INSTRUCTIONS FOR USE Sprinkle the yeast over the surface of sterile water or wort at 21-25°C. The volume of liquid should be 10 times the volume of yeast. Leave for 15-30 minutes. Gently stir for 30 minutes, then add the resulting suspension to the fermentation tank. One alternative solution 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 evenly covered with it, to avoid the formation of lumps. Leave for 30 minutes, then mix with aeration or by adding additional volume of wort.
PACKED IN FACTORY COMPANY PACKAGING