English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity.
Full Product Specifcation:
|% dry weight||94.0-96.5|
|Viable cells at packaging||> 6 x 10 /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|
12-25C (53.6-77F) ideally 15-20C (59-68F).
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 a cool (< 10C/50F), dry conditions
24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening. Do not use soft or damaged sachets