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:
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Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
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Leave to rest 15 to 30 minutes.
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Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
DIRECT PITCH INSTRUCTIONS:
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Ensure the temperature of the wort is above 20°C (68°F).
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Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps.
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Leave for 30 minutes
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Mix the wort using aeration or by wort addition.