Angel W38 Dry Beer Yeast Wheat beers Bright Brewers Yeast

FOB Reference Price:Get Latest Price
$60.00 - $80.00 / Kilograms | 1000 Kilogram/Kilograms (Min. Order)
Lead Time:
Quantity(Kilograms) 1 - 1000 >1000
Est. Time(days) 30 Negotiable
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Overview
Quick Details
Product Type:
Swelling
Place of Origin:
Hubei, China (Mainland)
Brand Name:
Angel
Model Number:
W38
Packaging:
Vacuum Pack
Certification:
BRC, ISO, KOSHER, QS
Form:
Powder
Shelf Life:
24 months
Weight (kg):
10 kg
Swelling Type:
Yeast
Product name:
W38 Dry Beer Yeast
Product code:
80002441
Temperature range:
17~24℃
Package:
Vacuum Bag
Supply Ability
Supply Ability:
100 Metric Ton/Metric Tons per Month
Packaging & Delivery
Packaging Details
500g*20/carton, 10kg*1/carton
Port
Yichang / Shanghai, China
Lead Time :
Quantity(Kilograms) 1 - 1000 >1000
Est. Time(days) 30 To be negotiated
Product Description

W38 WHEAT     I  Wheat beers, Witbier


Description

An ale strain created to compliment a wide variety of wheat based beer styles by producing a balance of spicy clove phenolics and sweet fruity esters. Typical to the style, W-38 Wheat exhibits low flocculation and low flocculation and fnishes dry with a smooth fnish.


AROMA

spicy
clove
sweet fruit
stone fruit


FLAVOR
dry
smooth

Gravity reduction curve (A), and total esters & cells in suspension (CIS) day 12 (end of fermentation) (B). W-38 displays superior ester production and maintains high numbers of cells in suspension when compared with a German wheat active dried yeast.

STRAIN INFORMATION

Species
Saccharomyces cerevisiae
Diastatic Genotype*
STA1 Present
Diastatic Phenotype
Active
Killer Phenotype
Neutral
POF Phenotype
Positive

* STA1 is present and active. Brewer should take precautions to insure complete fermentation prior to packaging beer and use effective sanitation practice to avoid cross contamination.

BREWING PERFORMANCE

Ideal Temperature Range     17 °C to 24 °C
Typical Fermentation Time* Fermentable sugars 5 days,
up to 15 days for dextrin reduction
Apparent Attenuation            85 - 90%
RDF                                           75%
Maltotriose Utilization          100%
Flocculation                             Low
Sedimentation                         Slow, compact
Fermentation Style                 Top fermenting

* Depending on temperature

MICROBIOLOGICAL QUALITY ANALYSIS

Humidity                         <8%
Viable cells                     ≥ 5 x 10^9 CFU/g
Total Bacteria                5/ml*
Acetic Acid Bacteria     1/ml*
Lactobacillus                 1/ml*
Pediococcus                  1/ml*
Wild non Sacc                1/ml*

*When yeast is pitched at 100 g/hL

USAGE


Usage rates: 50 to 100 g of yeast per 100 L of wort. This usage rate will equal approximately 5 to 10 million viable cells per mL of wort.
Under inoculating can lead to increased ester and fusel alcohol production, higher levels of residual VDK' s, incomplete fermentation and fewer available healthy re-pitches. When determining your inoculation rate consider the following recommendations; using higher inoculation rates when fermenting in gravities >16 ° P, when fermenting at temperatures below the ideal recommendation, or when brewing with simple sugars.

REHYDRATION

Transforming ADY from its shelf stable dormant state into an active liquid yeast is a simple process. By following these instructions you will ensure the yeast maintains high viable cell counts, proper membrane functions and quick initiation of cell growth and division. Its like having an instant yeast propagator!
1. Start with clean contaminant free tap water at 30-35 °C and a clean sterile container. Amount of water needed is 5 L of water for every 500 g package of yeast (water: 10X the weight of yeast).
2. Sprinkle yeast onto the surface of the water, ensuring all the yeast makes contact with water. Do not mix, allow the yeast to sit for 15 minutes. Do not exceed 30 minutes or cells could exhaust their internal glycogen reserves.
3. After 15 minutes stir the yeast mixture to fully rehydrate and dislodge any clumps. Let sit for an additional 5 minutes to finish rehydrating.
4. The yeast is now ready to be pitched! To avoid osmotic and temperature shocking the yeast, add fractions of wort to the slurry in 5-minute intervals until the slurry temperature is within 10 °C of the wort temperature. When working with yeast always avoid temperature swings greater than 10 °C.
5. Add the rehydrated and acclimatized yeast slurry into wort.

STORAGE

Store unopened, in original packaging, between 4-15 °C (39-59 °F) in a dry area away from direct sunlight. Do not freeze! Opened packages must be sealed and stored at 4 °C (39 °F) and used within 7 days of opening. Do not use soft or damaged packages.
Shelf Life 24 months
Ingredients Saccharomyces cerevisiae, Emulsifier E491

Company Profile
More about Brewing

Angel can provide brewing yeasts, ingredients and related technical services for the production of wine, beer, and other brewing liquor. All our products are natural, safe, and of high quality. With the current energy shortages around the world, the production of fuel ethanol through yeast fermentation has become an inevitable trend.

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