White Labs vådgær WLP644 Saccharomyces brux-like Trois Yeast Pure Pitch Next Gen

Produktet er udsolgt.

89,00 DKK

Attenuation: 85.00-85.00

Flocculation: Low

Alcohol Tolerance: Medium - High (8 - 12%)

Optimum Fermentation Temperature: 21 - 30 grader (70.00-85.00 f)

Lagerstatus: Ikke på lager

Beskrivelse

Denne belgiske stamme, der traditionelt er en vild-gær, producerer en let syrlig øl med delikate mango- og ananasegenskaber. Denne vilde gær er vokset i popularitet for stilarter som amerikansk IPA, amerikanske Pale Ales m.fl. på grund af dens tropiske og frugtsmag og aromaer. Denne Saccharomyces-stamme kan bruges som andre gærtyper uden specielle rengøringsprocedurer og kan let rengøres med korrekte CIP-procedurer.

This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. This wild yeast has grown in popularity for styles like American IPA, American pale and blonde ales due to its tropical and stone fruit flavors and aromas. This Saccharomyces strain can be used like other house strains and can be easily clean with proper CIP procedures.

(Formerly named Brettanomyces . WLP644 is packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains).

WLP644 Saccharomyces "bruxellensis" Trois is POF+, this strain will contribute phenolic characteristics to finished products.

**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP644 Saccharomyces "bruxellensis to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.

At White Labs, we do everything possible to detect for undesired organisms within our process and cultures. The strains we carry with known Saccharomyces cerevisiae var. diastaticus genetics have been researched and validated to perform without excessive over-attenuating, which is possible through our nearly 25 years of experience paired with internal and external fermentation data.**

To read more about Saccharomyces cerevisiae var. diastaticus, click here.