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Mango Madness-Thermotolerant IPA Yeast-Fresh Yeast Pouch
€4750
Shipping calculated at checkout.
Description
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.
Introducing Mango Madness yeast, an innovative and cutting-edge strain selected to revolutionize the brewing process. With its unique aromatic profile, thermotolerant properties and ability to accelerate fermentation. By using Mango Madness yeast, breweries can achieve faster turnarounds, increasing their production capacity without compromising on the quality and flavor profiles of their hop forward beers. The yeast produces a guava and mango aroma and gives high levels of biotrasformation, a diacetyl rest is not needed with this yeast strain. Dry hop can be preformed at elevated temps in the 15-25C degree range and associated hop creep is lower then other IPA strains.
Mango Madness yeast thrives in high-temperature environments, allowing for fermentation at elevated temperatures beyond the capabilities of traditional yeast strains. This thermotolerance not only enables brewers to shorten fermentation and conditioning times significantly but also reduces energy costs associated with cooling.
Specification
Strain: Saccharomyces cerevisiae
ABV Tolerance: 16%
Nitrogen Demand: High
| Weight | 3.5 kg |
|---|---|
| Industry | Beer |
| Yeast | Liquid yeast |
| Beer Styles | Double IPAs, IPAs, NEIPAs, Red Ales |
| Flocculation | Medium |
| Temperature | 31-37°C |
| Attenuation | 73-80% |
| ABV Tolerance | 16% |
| 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