Ideal mix of yeast and enzymes for very highly attenuated beers such as barley wines.
This product is a blend of active dry yeast and enzymes. It is recommended for the production of particularly high attenuating beers even for Very High Gravity fermentation, such as “Barley Wines”.
The yeast strain in this product is able to reach 18% alc. (v/v), depending on the process and the substrate with a very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast).
Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 188.8.131.52), Emulsifier E491 (sorbitan monostearate).
100 to 160 g/hl at ideally 25°C – 35°C (77.0°F – 95.0°F).
① Direct pitching:
Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).
② With prior rehydration:
Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).
– Leave to rest for 15 minutes
– Gently stir
– Pitch in the fermentor
|Total esters||Total superior alcohols||Apparent attenuation||Sedimentation||Alc. Tolerance (ABV)|
Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.