Angel CS31 yeast for Belgian ale, package-0.5 kg

The price is for 1 package - 0.5 kg. CS31 yeast is produced according to a number of strict requirements, including pure culture, separation, drying processes, and so on. All processes meet the requirements of international food safety and health standards. CS31 is an excellent "ale" yeast that helps produce fruit-flavored ales. This is a natural strain that does not contain GMOs, it can be used in craft breweries and small breweries. Ingredients: yeast, emulsifier E 491. Fermentation temperature: 15-25°c, ideally 18-22 ° C. Dosage instructions: from 50 to 100 g/ HL, it is possible to increase the dosage to 100-300 G/ HL under special fermentation conditions. Typical analysis Dry weight: ≥ 93% Live yeast cell: ≥ 8.0 * 10^9 CFU/G Wild yeast: ≤ 1.0 * 10^3 CFU / G. Total bacteria: ≤ 5.0 * 10^3 CFU / G Lactobacilli: ≤ 1.0 * 10 ^ 3 CFU/G Pathogenic microorganisms: not detected Brewing properties: Average flocculation. Visible attenuation 83~94% and alcohol tolerance 14% Vol. Fast start of fermentation, which can be completed in 5-7 days at a temperature of 18℃ . It has a rich essential and fruity aroma and does not have an unpleasant smell when used correctly. Application: Rehydrate the yeast in 5-10 times the amount of boiled water or diluted wort (water-to-wort ratio 2:1) at a temperature of 22-30 ℃ in a disinfected container. Stir gently for 5 minutes to completely dissolve the yeast, and leave for 10-20 minutes. Then stabilize the temperature to the wort temperature if the temperature is greater than 10 ℃ , adding a little wort. Simply add without delay and mix the yeast and wort using a circulation pump. The entire process should be limited to 30 minutes to reduce the risk of invasion of other microorganisms. There is no need to aerate the wort to promote the active accumulation of yeast cells. Packing: aluminum foil vacuum packing, 500g / bag, 20 bags / carton, 10kg / bag, 1 bag/carton Storage: Store in a dry place at a low temperature (≤10°C ), shelf life 24 months.