10xpils lager dry yeast, saflager w-34/70, 11.5 g

Pils lager dry yeast, saflager w-34/70, contents 11.5 g, bottom-fermented

ingredients: yeast (saccharomyces cerevisiae), hydrogenating agent e491

fermentis
this renowned bottom-fermented yeast strain from weihenstephan is used worldwide in the brewing industry. saflager w-34/70 is characterized by a subtle aroma profile with neutral notes and a high degree of drinkability.

recommended pitching temperature: 9-22°c (48.2-71.6°f) ideally 12-15°c (53.6-59°f)
dosage: 80 g/hl - 120 g/hl at a pitching temperature of 12°c - 15°c.

at pitching temperatures below 12°c, the dosage should be gradually increased to 200 g/hl - 300 g/hl at 9°c

application:
before pitching, rehydrate the yeast in sterile water or sterile wort at 23º c ± 3º c. to do this, measure the liquid so that it is about ten times the weight of the yeast. sprinkle the yeast onto the surface of the liquid and stir in gently until the mixture becomes creamy. then let the yeast porridge rest for another 30 minutes. the yeast is then ready to start in the fermentation tank.

typical analysis:
dry weight: 94.0 – 96.5 % mas
viable cells at the time of packaging: > 6 x 109 /g
bacteria (total)*: < 5 / ml
acetic acid bacteria*: < 1 / ml
lactobacilli*: < 1 / ml
pediococci*: < 1 / ml
wild yeasts (non-saccharomyces) *: < 1 / ml
pathogenous germs: complies with all laws and regulations
* with yeast addition of 100g/hl, i.e. with 6 x 106 living cells per ml

transportation:
fermentis® yeasts can be transported and, if necessary, stored at room temperature for a period of
up to 3 months, without
that there is an influence on your operational capability. storage: store cool (at <10° c) and dry.

shelf life:
please note the expiry date noted on the bag. can be kept for up to 24 months from the date of manufacture under optimal storage conditions. close opened bags again, store at 4°c and use within 7 days. do not use soft or damaged bags.


esters
37ppm at 18°p during a 48
hour fermentation at 12°c,
then 14°c

higher alcohols
155 ppm at 18°p during a 48
hour fermentation at 12°c,
then 14°c

residual extract
155 5 g/l*
* corresponds to an apparent degree of fermentation of 83%


sedimentation
high

please note that any change in the fermentation process can affect the quality of the end product. we therefore recommend carrying out experimental fermentations


fermentis

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137, rue Gabriel Péri
F-59703Marq-en Baroeu