This Saccharomyces cerevisiae strain is expertly selected from the esteemed Lallemand Yeast Culture Collection, offering perfect fermentation performance for both traditional ales and lagers. Ideal for brewers who demand consistency and quality, this yeast delivers clean, crisp flavours and robust activity to ensure every brew is a masterpiece.
Key Features:
- Versatile Fermentation: Perfect for both ale and lager styles, providing reliable and consistent results.
- High Viability: Each gram contains over 1 billion live yeast cells, ensuring vigorous fermentation.
- Rapid Completion:
- Ales: Completes fermentation in just 7 days at 20°C.
- Lagers: Completes fermentation in 9 days at 12°C.
- Clean Aroma Profile: Produces a neutral, low ester aroma, allowing the natural beer flavours to shine.
- High Attenuation and Flocculation: Ensures a thorough fermentation and clear beer with minimal effort.
- Alcohol Tolerance: Up to 10% ABV, suitable for a wide range of beer styles.
Usage Instructions:
- Pitching Rate: Adjust based on beer style, wort gravity, and fermentation temperature. Recommended rate is 50 to 100 grams per 100 litres of wort.
- Direct Pitching: Simply sprinkle the dry yeast on the wort surface as the fermenter is being filled. This method is straightforward and ensures consistent performance.
- Rehydration: If rehydration is necessary, follow the precise guidelines to maintain yeast health and fermentation efficiency.
Aroma: Clean, neutral, low ester
Percent solids: 93% - 97%
Viability/Living Yeast Celles: ≥1 x 109 CFU per gram of dry yeast
Wild Yeast: < 1 per 106 yeast cells (Lysine)
Bacteria: < 1 per 104 yeast cells
Flocculation: high
Attenuation: high
Fermantation Range:
Ales: 17 - 22°C (63 - 72°F)
Lagers: 10 - 15°C (50 - 59°F)
Alcohol Tolerance: 10% ABV
Pitching Rate: 50-100g/hL
Brewing Properties:
For Ales: vigorous fermentation that can be completed in 7 days at 20°C
For Lagers: vigorous fermentation that can be completed in 9 days at 12°C
This strain has been conirmed to be STA negative by qPCR.
Storage Guidelines:
- Keep the yeast dry and stored below 4°C (39°F).
- Use opened packs within 3 days, ensuring they are tightly sealed and stored in dry conditions.
- Do not use if the pack has lost its vacuum or is past the expiry date.
