Search
Login
Register
Juice Machine-Fresh Yeast Pouch
€15000
Shipping calculated at checkout.
Description
A blend of yeasts that produces delicate citrus, apricot and grapefruit esters.
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 X2
ABV Tolerance: 14%
Nitrogen Demand: Medium
| Weight | 7 kg |
|---|---|
| Industry | Beer |
| Yeast | Liquid yeast |
| Beer Styles | NEIPAs, Pale Ales, West Coast IPAs |
| Flocculation | Low-medium |
| Temperature | 18-21°C |
| Comparative Strains | Unique New England Blend |
| Weight | Fresh Yeast Pouch 20hl |
Recommendation for Dried Yeast
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
Pinnacle MG+ – Distillers Yeast
WHC Lab are pleased to offer the PINNACLE DISTILLERS YEAST MG+. It is a active dry yeast well-suited for use in both malt and grain fermentation’s. It has the collective capability to tolerate high gravity and temperature. Has a high cell count (>1 x 1010 cells/g) • Rehydrates well in direct pitch applications • Is […]
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