Yeast recommended to brew abbey type beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas

REHYDRATION INSTRUCTIONS:

• Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
• Leave to rest 15 to 30 minutes.
• Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

DIRECT PITCH INSTRUCTIONS:

• Ensure 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
• Mix the wort using aeration or by wort addition.