Beer yeast is a unicellular, saprophyte microscopic mushroom.
- Beer yeast was used for bread making
- Can make own homemade beer
American ale yeast producing neutral and well-balanced ales, clean and crispy. It forms a firm foam head and presents an excellent ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.
English ale yeast was selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially
adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.
This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol
flavor notes (POF+) such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile
and presents a very good ability to suspend during fermentation.
- Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
- Leave to rest for 15 to 30 minutes.
- Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
- Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C
- Progressively sprinkle the dry yeast into the wort, ensuring the yeast covers all the surface of wort available in order to avoid clumps.
- Leave for 30 minutes, then mix the wort using aeration or by wort addition.
**With prior rehydration:
- Sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to
- Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.