The majority of beers use a yeast strain called Saccharomyces. This translates from Latin to “sugar fungus". Beer yeast is a unicellular, saprophyte microscopic mushroom.
Uses: - Beer yeast was used for bread making - Can make own homemade beer
*American Ale 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 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.
*Wheat Beer 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.
Dosage: 5-8g/10L
REHYDRATION INSTRUCTIONS: - 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 (68°F). - 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 84°F). - Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
