Description
This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (48-59°F) yet it can still produce "lager characteristics" at higher temperatures. It produces a nice lager taste… clean and crisp. It is recommended that you keep it between 48F-59F to produce the best beer possible.
Species: Saccharomyces pastorianus
Total esters: Low
Attenuation: 80-84%
Flocculation: Fast
Alcohol Tolerance: 9-11%
This yeast can be pitched directly; However, if rehydration is preferred via Fermentis instructions: Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Reviews
There are no reviews yet.