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The yeast rehydrates at 20°C and therefore
simply requires sprinkling onto the surface of your wort -
no need to stir - and the yeast will rehydrate and activate
within just a few hours.
The yeast has excellent crusting characteristics
forming a firm 'jelly like' deposit at the bottom of the fermenter
and bottle or barrel.
Flavour profile is excellent and the yeast
has the ability to drop out of suspension very rapidly.
There is a major benefit if you are bottling
your beer. When pouring your beer you will not disturb the
firm yeast sediment and therefore can fill your glass safe
in the knowledge that it will be a clear bright pint.
This benefit also applies when you are siphoning
your beer from the fermenter into your bottles or barrel.
Once again the firm crusting characteristics will ensure that
you transfer all of your beer to your bottles or barrel and
therefore will not waste any.
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