Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles.
Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.

Shelf Life
Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening.
Do not use soft or damaged sachets.
 
Available in 11.5g sachets
 
Fermentation temperature: Ideally 12-15°C (53.6-59°F)
 
TOTAL ESTERS
  
30 ppm ppm at 18°P at 12°C during the first 48 hours of fermentation then 14°C in EBC tubes
 
TOTAL SUPERIOR ALCOHOLS
  
170 ppm at 18°P at 12°C during the first 48 hours of fermentation then 14°C in EBC tubes
 
RESIDUAL SUGARS
  
4 g/l*
*2g maltotriose/L corresponding to an apparent attenuation of 84%
 
FLOCCULATION
  
 
+
 
 
SEDIMENTATION
  
Fast
 
Pitching rate instructions:
80 to 120 g/hl (100L) (16g- 24g per 20L batch) for fermentation at 12°C – 15°C (53.6-59°F). We recommend 2 x 11.5g sachets per 19L / 5 gallon brew length to get a healthy fermentation. Increase pitching for fermentation lower than 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)
 
Rehydration instructions:
  
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F).
  
Leave to rest 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.
 
Ingredients:
Yeast (Saccharomyces cerevisiae), emulsifier E491
 
 
Typical Analysis:
  
% dry weight: 94.0 – 96.5
  
Viable cells at packaging: > 6 x 109 /g
  
Total bacteria*: < 5 / ml
  
Acetic acid bacteria*: < 1 / ml
  
Lactobacillus*: < 1 / ml
  
Pediococcus*: < 1 / ml
  
Wild yeast non Saccharomyces*: < 1 / ml
  
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
 
Storage
During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool (< 10°C/50°F), dry conditions.
 
Shelf life
36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.