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Details
Dosage/Temperature
80 to 120 g/hl at ideally 12°C – 15°C (53.6-59°F).
Usage
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
① Direct pitching:
easy to use
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Storage
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
Shelf life
36 months from production date. Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.
Typical analysis
Viable yeast > 6.0 *109 cfu/g
Purity : > 999 %
Lactic acid bacteria: < 1 cfu /6.0*106 yeast cell
Acetic acid bacteria: < 1 cfu /6.0*106 yeast cell
Pediococcus: < 1 cfu /6.0*106 yeast cell
Total Bacteria: < 1 cfu /106 yeast cell
“Wild” Yeast*: < 1 cfu /6*106 yeast cell
Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
Total esters Low
Total superior alcohols Low
Apparent attenuation 80-84%
Sedimentation Fast
Alc. Tolerance (ABV) 9-11%
80 to 120 g/hl at ideally 12°C – 15°C (53.6-59°F).
Usage
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:
① Direct pitching:
easy to use
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Storage
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
Shelf life
36 months from production date. Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.
Typical analysis
Viable yeast > 6.0 *109 cfu/g
Purity : > 999 %
Lactic acid bacteria: < 1 cfu /6.0*106 yeast cell
Acetic acid bacteria: < 1 cfu /6.0*106 yeast cell
Pediococcus: < 1 cfu /6.0*106 yeast cell
Total Bacteria: < 1 cfu /106 yeast cell
“Wild” Yeast*: < 1 cfu /6*106 yeast cell
Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
Total esters Low
Total superior alcohols Low
Apparent attenuation 80-84%
Sedimentation Fast
Alc. Tolerance (ABV) 9-11%
Info
Márka
Termék gyártó
Fermentis
EAN
30045460
Ajánlott
Férfiak
Stock
In stock
Article No.
fermentis447
Weight
11.5 g/pcs
Bonus point
0.07 €
Opinions
No Topic!
