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Sanders Dried Yeast (500g)
€3750
Shipping calculated at checkout.
Description
This yeast is isolated from a famous brewery in Vermont. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavors and aromas.
- Technical Data
Oxygenation and/or rehydration may not be needed for generation 0 but may be beneficial.
It should be noted that Dehydrated Sanders may need a higher pitch than other strains of dried yeast. It is recommended to have a pitch rate of at least 100g per hl of wort for a standard gravity brew (1.045). Pitch rate is between 100-200g/hl of wort.
Intended Fermentation Temperature: 18-22 degrees.
2. Specification
Strain: Saccharomyces cerevisiae
Live Cells: >1,0E+9 CFU per gram
ABV Tolerance: 12%
Nitrogen Demand: Medium
Ingredients:
| Yeast | 98.8-99.2% |
| Emulsifier E491 | 0.8-1.2% |
| Weight | 0.5 kg |
|---|---|
| Industry | Beer |
| Yeast | Dried yeast |
| Beer Styles | Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Red Ales, Stouts, West Coast IPAs |
| Flocculation | Medium |
| Temperature | 18-22°C |
| Comparative Strains | Vermont, Conan, Burlington, Barbarian |
Recommendation for Liquid Yeast
Framgarden
This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]
- Flocculation: High
- Attenuation: 73-80%
Funky Pineapple
This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]
- Flocculation: Low
- Attenuation: 73-80%
Recommendation for Dried Yeast
Sour Hour Dried 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 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 […]