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BBH2534

dried brewing yeast mauribrew Lager 497 hbs24

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dried brewing yeast mauribrew Lager 497 12,5 g

dried brewing yeast mauribrew Lager 497 12,5 g

 

Selected Pure Active Dry Brewing Yeast

 

Mauribrew  Lager  497  is  suitable  for  brewing  Light  Lager  or  Pilsener.  It  can  be  also  used  at  higher  temperature to make Californian Ale type of beer.

RATE OF FERMENTATION When   temperatures   are   maintained   above   12-14°C  the  fermentation  of  normal  worts  is  complete within 5-6 days. The strain has low oxygen requirements through fermentation.

INOCULATION RATE : 80-110g/hlIncrease inoculation rate below 12°C, up to 250 g/hl at 10°C
TEMPERATURE RANGE Desirable flavour characters result with this strain through the 10-15°C temperature range. At  higher  temperature  (20°C)  Mauribrew  Lager  497  enhances  raw  materials’  aromas  (malt,  spices,  hop) more than other strains.
FINAL CLARITY This  general  brewing  strain  has  very  good  natural  settling  properties  and  results  in  a  green  beer  of  good clarity and compacted yeast deposit.

 

PU: pack with 12,5 g

Why and how to make a yeast starter?

USING DRIED BREWERS YEAST Reconstituting 100g of Mauribrew Lager dried yeast per 100 litres of wort will achieve 2 x 107 viable cells per ml of wort.Step 1: rehydrate the yeast by slowly sprinkling it into 10 times its weight of clean water at 35°C (+/- 3°C).Step 2: allow to stand for 15 minutes then adjust the temperature of the rehydrated yeast to within 5°C of the wort to be inoculated by adding wort to the yeast and water solution. Never subject the yeast to temperature shock. For best results the wort should be 15°C or higher.Step 3: add this rehydrated yeast to the wort to initiate fermentation and aerate.Step 4: use the rehydrated yeast within 30 minutes of rehydration.