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Pinnacle M - Distillers Yeast
€1000 – €15000
Shipping calculated at checkout.
Description
WHC Lab are pleased to offer the Pinnacle Distillers Yeast M for the production of whiskey and other grain based spirits such as poteen. This is an active dry yeast well-suited for use in malt-based fermentations. it rapidly consumes maltose and produces a flavorful spirit.- Has a high cell count (>1 x 10*10 cells/g)
- Rehydrates well in direct pitch applications
- Is noted for its resulting spirit having high organoleptic qualities
| Suitable Substrates | Malt barley |
| Thermo-Tolerance | High 82-90 f |
| Osmo-Tolerance | Good |
| Organic Acid conditioning | Good |
| Ethanol tolerance | Good circa 12.0 %v/v |
| Organoleptic suitability | High |
| High gravity suitability | Good |
| Weight | N/A |
|---|---|
| Industry | Spirits |
| Yeast | Dried yeast |
Recommendation for Liquid Yeast
Funky Pineapple
A very interesting yeast to experiment with. Produces powerful tropical fruit flavors at normal ale temperatures. At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain. STA1 positive, promoter region negative.
- Flocculation: Low
Framgarden
Our new kveik strain has been selected for its ability to produce big tropical esthers, pineapple and mango. With a red apple hint in the background. This liquid yeast isolate is from the Stordal region in Norway. It is highly flocculant farmhouse strain.
- Flocculation: High
Recommendation for Dried Yeast
Pinnacle S – Distillers Yeast
WHC Lab are pleased to offer the Pinnacle Distillers Yeast S, an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. it has a high tolerance to early residual sugars. Has a high cell count (>1 x 10*10 cells/g) Rehydrates well in direct pitch applications Has high ethanol and […]
Sour Hour Dried Yeast (500g)
A new product for the brewing market, this is a dried lactic acid producing yeast. As an alternative to kettle souring you can produce the wort as per normal (Dont have to worry about IBU). The yeast is pitched in as per normal yeast temps (18-22C). The Sour Hour yeast will convert simple sugars in the wort […]
- Flocculation: Low