brewer's yeast,China shuangmai price supplier

Beer dry yeast

INTRODUCTION

Beer Dry Yeast is one of the main raw materials of  beer brewing, the product will immediately resume to normal cell morphology after re-watering. It owns a characteristics as follows: strong fermentation ability,  economical , available for wide temperature range, cohesive, suitable for all types of beer brewing. Its most important feature is the starting temperature at 14 °C or above , so it can be entry into the fermentation tank directly without activation.

USAGE

1. Add the dry yeast in approximately 10 times its own weight of sterile water or wort at:  27±3 Celsiur scale                    

After a15-30 minute rest ,maintain a gentle stirring for another 30 minutes.

Pitch into FV.

2.Alternatively,progressively sprinkle the dry yeast in the FV providing the temperature of the wort is above 20C.After a 15-30 minuterest ,mix the wort using aeration

pitching instructions    

Refer to inner sachet label for recommended pitching rates.

NET: 500g

Packaging:500g/bag,20bags/carton

Directions for use:

Store cool and dry

Do not use if inner sachet is soft

Opened packs to be used within 7days

Dry Yeast

We supply all kinds of beer dry yeast,include Saflager s-189,Safale s-04,Saflager s-23,Safale k-97, WB-06, JJB, ANGEL, SHUANGMAI .which are all high quality

Country of origin : France & China&England

USAGE: DRY Lager and Ale beer brewing

CHARACTERISTICS:selected for its fairly neutral flavour development,

This yeast is recommended for a wide range of lager, ale and pilsen beers.

Sedimentation:high.final gravity:medium.

PLTCHING RATE:80to 120g/hl at 12-15c (53-59F).lncrease dosage below

12c(53F).up to 200 to 300g/hl at 9C(48F)

Store cool and dry

Do not use if inner sachet is soft

Opened packs to be used within 7days

REHYDRATION INSTRUCTIONS

1.Add the dry yeast in approximately 10 times its own weight of sterile water or wort at:  27±3c safbrew and safale 23c±3c for saflager

After a15-30 minute rest ,maintain a gentle stirring for another 30 minutes.

Pitch into FV.

2.Alternatively,progressively sprinkle the dry yeast in the FV providing the temperature of the wort is above 20C.After a 15-30 minuterest ,mix the wort using aeration

pitching instructions    

Refer to inner sachet label for recommended pitching rates.

Do not use if inner sachet is soft

Opened packs to be used within 7days