A yeast and enzyme blend that enhances aromatics and esters, perfect for New
England, hazy and fruit forward IPAs. Select enzymes improve aroma and flavour
from late hop and fruit additions.
Suitable for: New England IPA, Juicy IPA, Hazy IPA, American IPA, American Pale Ale and more.
YEAST CLASSIFICATION: Saccharomyces cerevisiae
ALCOHOL TOLERANCE: 10%
ATTENUATION: 74 - 82%
RECOMMENDED TEMPERATURE RANGE: 18 - 22°C (64 - 72°F)
KILLER FACTOR: Sensitive
VIABLE YEAST CELLS: >5 x 109 cells per gram
DRY WEIGHT: 93 – 97%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <1 per 106 cells
GMO STATUS: GMO Free
PERFORMANCE CHARACTERISTICS: 5 = HIGH, 1 = LOW
FLOCCULATION RATE: 4/5
Aroma from dry hop additions will be enhanced along with aroma from any fruit
additions made during fermentation. The moderate, well-balanced ester profile from this
yeast will complement the character from New World hops very well whilst also bringing
out some malt character.
This yeast ferments clean and relatively neutral, with the moderate, well-balanced ester
profile adding subtle complexity. Beers fermented with this yeast have a moderately dry
finish but will retain a good level of mouthfeel to prevent them from being too thin.
HIGHER ALCOHOL BEERS:
With a good alcohol tolerance of up to 10 % ABV, this yeast works particularly well
in stronger IPA styles. Higher ABV beers will retain a good level of body without
being too heavy.
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