CLASSIFICATION: English ale yeasts are selected for their fast fermentation kinetics and their ability to form a dense sediment at the end of the process, thus improving the clarification of the beer. Recommended for the production of a wide range of top-fermented beers and especially adapted for barrel or barrel fermentation.
FERMENTATION TEMPERATURE: 12-25°C, ideal at 15-20°C
DOSAGE: 11.5 g 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 27°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 to 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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