Description

A01 is typical American ale yeast with a clean, neutral and crisp flavor, producing low fruity esters. This yeast is with wide adaptability for many kinds of American beers, highlighting the characteristics and style of malt and hops.

Brewing Properties

Temperature range: 16-25°C, ideally 18-22°C

Apparent attenuation: 75-83%

Alcohol tolerance: 10%( v/v)

POF Phenotype: Negative

Diastaticus: Negative

Flocculation: Medium

Produce very clean, crisp beers with low diacetyl

Microbiological Analysis

Species: Saccharomyces cerevisiae

Dry weight: > 94%

Viable cells: > 4.0*10⁹ cfu/g

Wild yeast: < 1.0*10³ cfu /g

Total bacteria: < 3.0*10³ cfu /g

Lactobacillus: < 1.0*10³ cfu /g

Pathogenic micro-organisms: in accordance with regulation; before releasing to markets, all products must pass a series of detection in our factory.

Fermentation Profile

Usage

Dosage: 50 to 100 g/hl, increasing yeast dosage under difficult fermentation conditions and high gravity.

Rehydration method:

1. Rehydrate the yeast in 10 times its weight of clean boiled water at 25-30℃ in a sterile container.

2. Ensure all the yeast contact with water, leave it for 15 minutes and then gently stir to suspend yeast completely and rehydrate fully. Leave it for another 5 minutes at 25-30℃.

3. The rehydration process does not exceed 30 minutes. If it is above 30 minutes, yeast viability will be hurt.

4. Pitch the rehydration yeast into the fermentation vessel. The temperature difference between the wort to be inoculated and the rehydration yeast should never be over 10°C.

Storage

Store in low temperature (≤10℃) and dry place, with the shelf life of 24 months.

The information is true and accurate to the best of our knowledge. However, the data sheet is not to be considered as a guarantee, expressed or implied, or as a condition of sale of this product.