Description
W008 is a typical yeast used for brewing wheat beer characterized with fruity and phenol flavor notes. It has high attenuation and produces a balance of fruity esters and typical clove phenols of wheat beers. It exhibits low flocculation, slow sedimentation and the final beer finishes dry with a smooth mouthfeel.
Brewing Properties
Temperature range: 18-24℃
Apparent attenuation: 73-85%
Alcohol tolerance: 10%( v/v)
Flocculation: Low
Sendimentation: Slow
POF Phenotype: Positive
Diastaticus: Positive
Fermentation rate：Moderate and quick start to fermentation
Microbiological Analysis
Species: Saccharomyces cerevisiae
Dry weight: > 94%
Viable cells: > 8.0*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.
