Description

The US release of this highly-anticipated dry yeast selected for wheat beer fermentations. WB-06 yeast provides fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

CHARACTERISTICS

Total esters: Medium
Attenuation: 86-90%
Sedimentation time: Slow
Alcohol tolerance: 9-11%
Final Gravity: low to medium
Temperature Range: 18-26°C (64.4-78.8°F).
Dosage: 11.5 g in 20 to 30 L

DIRECT PITCHING

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

TYPICAL ANALYSIS

• Viable yeast > 1.0 *10¹⁰ cfu/g
• Purity : > 99.9 %
  • Lactic acid bacteria: < 1 cfu /10⁷ yeast cell
  • Acetic acid bacteria: < 1 cfu /10⁷ yeast cell
  • Pediococcus: < 1 cfu /10⁷ yeast cell
  • Total Bacteria: < 5 cfu /10⁷ yeast cell
  • “Wild” Yeast*: < 1 cfu /10⁷ yeast cell
  • Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

STORAGE

For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C.  For short periods not exceeding 7 days there is an exception to these rules.

SHELF LIFE

36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.