Dry yeast Beer dry yeast is a widely used commercial British ale yeast. It has a fast fermentation speed. After the fermentation is completed, the cells are highly aggregated and precipitated, making the beer clear. Especially suitable for barrel-made beer and beer in small cylindrical and conical fermentation tanks. The residual sugar is medium. Activation temperature ℃, fermentation temperature ℃
, dosage ratio grams
/
hectoliters. Packaging grams
Beer dry yeast originates from Germany and is a widely circulated commercial beer fermentation yeast. Its main characteristic is that the yeast agglomerates and precipitates well after fermentation. It is suitable for most lager beer fermentations. All applicable. The residual sugar is medium. Activation temperature ℃, fermentation temperature ℃
, dosage ratio grams
/
hectoliters. Packaging grams
Beer dry yeast is the latest bioengineering product pioneered by a British company. This product immediately returns to normal cell form after rehydration. It has the characteristics of strong fermentation power, low dosage, wide temperature range adaptability, and strong cohesion. Suitable for all types of beer brewing. Its most important feature is that when the starting temperature is above ℃, it can be directly added to the fermentation tank for fermentation without activation.
The suitable temperature range is suitable for fermentation in the ~℃ range.
Degree of fermentation~.
Sugar reduction rate ℃, days, ℃, days,, days,
Method of use Rehydration activation, dissolve the dry yeast in a solution with a sugar content of ~, a temperature of ~°C, and a volume of ~ times the amount of dry yeast In dilute wort, fully dissolve it, rehydrate and activate it, and then add it to the fermentation tank.
Usage and Dosage When the fermentation starting temperature is ℃, the recommended dosage is generally 1 hour, the sugar content can be reduced to the right. At this temperature, the dry yeast can be directly put into the fermentation tank for fermentation without activation. When the starting temperature of fermentation is ℃, the recommended dosage is, generally, after ~ hours, the sugar content can be reduced to Product Introduction
Applicable Types
Lager, Pilsen.
Characteristics
Bottom fermentation, good cohesion.
Applicable fermentation temperature range: ℃.
Recommended dosage ratio g/hl
Activation temperature before use (key factor) ℃.
Activation method
(Take the production of liters of beer as an example)
Add kilograms of wort for fermentation into a container of about 1 kilogram or an iron bucket or plastic bucket that ensures good sterilization conditions.
Add gram of active dry yeast.
Set minutes.
The purpose of micro-ventilation or manual stirring for a few minutes is to mix the yeast and wort evenly.
Let it sit for about a minute.
End of transformation.
Fermentation
Sterilize all pipes in contact with the wort, including the surrounding environment.
After the first stage is ready, directly pass the yeast that has been activated in the activation method into the fermentation tank
.
Add the remaining ℃ kilograms of fermentation wort produced.
The yeast starts, the fermentation temperature is controlled, and the subsequent various fermentation processes and yeast recovery are completely the same as fresh yeast, and the number of yeast recovery generations can be up to several generations.
Dry yeast S-189