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Dosage: 1 sachet (10g) for 20-25L
Fermenting temperature: 18-30°C (64-86°F). Ideally 25°C (77°F).
Pitching: Sprinkle on top of wort.
Certifications: Kosher, EAC
Storage recommendation: Store cool.
Available in: 10g sachets
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Beer yeast comes in many different strains and they are often classified after terms such as "flockulation", "attenuation" and what temperature it is designed to work at. Flockulation: How well and compact the yeast cells form a bottom sediment once the fermentation is over. Belgian strains have low flockulation which will result in a cloudy beer. English strains have often high flockulation so you can produce a clear beer without filtering or clearing agents. Attenuation: To put it simply, it is how much sugar (or fementable matter) the yeast can consume before it goes dormant. A beer made from yeast with high attenuation will be drier than one fermented with a low attending yeast strain.