German Ale dry yeast, selected for its capability to produce a thick beerhead during fermentation.
Recommended for top-fermented beers with low levels of esters, it can be used for Belgian Witbier. The low attenuation power favours the brewing of full-bodied beers.
Recommended dose for primary fermentation: 50 - 80 g/hl
Recommended fermentation temperature: 15-20°C
|Ingredients||Yeast, emulsifier E491.|
|Preservation||Store in a cool and dry place.|
|Type of Fermentation||Top-fermentation|
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