Fermentation Observations: Fermentation starts within 24-36 hours. This is a slow and low flocculating strain, although it eventually will settle out and leave moderately clear beer. Quick to condition, beers fermented with this strain can be ready to drink in as little as 10 days. Recommended fermentation temperature is between 59–75°F (18–24°C); however this strain can be fermented at up to 30°C (86°F) if excessive ester production is desired.
STRAIN CLASSIFICATION: Saccharomyces cerevisiae
Superior shelf stability and ease of use
- Consistent, top quality results with each brew.
- Alcohol Tolerance : 10%
- Species : Saccharomyces cerevisiae
Temperature Range: 64-72 degrees F (18-22 degrees C)
Apparent Attenuation Range: High 74-82%
Flocculation : High 4/5
- 10g treats 23L / 5-8 Gallons
- Suitable for New England IPA, Juicy IPA, Hazy IPA, American IPA, American Pale Ale and more.
Usage Directions: Sprinkle contents directly on top of up to 23 L (6 US Gal) of wort. Allow to float for 20 mins to rehydrate. Stir well, and stir every day for three days. Ferment at 64-77 degrees F (18-25 degrees C) for best results.
DRY YEAST: When using dry yeasts there is no need to propagate or make starters. Dry yeasts offer a cost effective and convenient alternative to liquid yeast products and have the advantage of extended shelf life with consistent high performance. Store the packets at room temperature out of direct sunlight. Don’t refrigerate or freeze.
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