Safbrew Wheat WB-06 Dry Yeast
11.5g sachet of Safbrew Wheat WB-06 Dry Yeast. WB-06 produces estery and phenol notes typical of Bavarian-style wheat beers. Sedimentation is low, and leaves the gravity on the high end of the range.
Yeast ( Saccharomyces cerevisiae ), emulsifier E491
ideally 18- 24°C (64- 75 °F)
50 to 80 g/hl in primary fermentation
2.5 to 5 g/hl in bottle conditioning
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F) Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
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