Search
Login
Register
Haze Heaven-Fresh Yeast Pouch-Juicy NEIPA Yeast
€8900
Shipping calculated at checkout.
Description
A liquid yeast that produces a fruit punchbowl aroma. Beers tend to have silky smooth mouthfeel and juicy aroma and when this yeast is used. Its esthers work extremely well in hop forward styles. This yeast is a great choice for higher gravity IPA’s and big stouts.
Please note pitch sizes are for standard gravity wort. For starting gravity above 1.065 please order double the pouches, for gravity above 1.080 order triple the amount of yeast.
Specification
Strain: Saccharomyces cerevisiae
ABV Tolerance: 13%
Nitrogen Demand: Medium
| Weight | 3.5 kg |
|---|---|
| Industry | Beer |
| Yeast | Liquid yeast |
| Beer Styles | IPAs, NEIPAs, Pale Ales, West Coast IPAs |
| Flocculation | Medium to Medium High |
| Temperature | 18-21°C |
| Comparative Strains | London Fog |
| Attenuation | 76-80% |
| ABV Tolerance | 13% |
| Weight | Fresh Yeast Pouch (10hl) |
Recommendation for Dried Yeast
Lactobacillus Plantarum-Dehydrated Bacteria (250g)
A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops. IBU intolerant. Use 10g to 25g per 100l of wort, pitch at 35-37C for quickest souring. We recommend to use no hops in the kettle at all […]
- Flocculation: Low
Sour Hour- Dehydrated Yeast (500g)
This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]
- Flocculation: Low