Specialty yeast selected in its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: form no clumps but a powdery haze when resuspended in the beer.
Fermentation Temperature: 12-25 ideally 15-20C (59-68F)
Dosage Instructions: 50 to 80 g/hl
Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Gently stir for 30 minutes and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C. 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 and
then mix the wort e.g. using aeration.
Storage: Store in cool (< 10C), dry conditions. If opened sachets must be sealed and stored at 4C and used within 7 days of opening.