Beer Making
Propagator Packs each contain around 25 billion cells of pure yeast and a smaller inner sachet of yeast nutrient. In order to activate the yeast the inner sachet must be ruptured and the yeast thoroughly mixed with the nutrient by kneading the pouch. When left in a warm place the yeast will grow and the pouch will expand. This can take anywhere between two and ten days.The pouch can then be opened and the yeast pitched.
Activator Packs contain a minimum of 100 billion cells in a yeast slurry. The Activator is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator packages or by making a starter culture.
Propogator packs are being phased out in favour of Activator Packs which have at least twice the volume and yet cost only £6.75. During this phase in period we will seek to replace the Propagator orders for the Activator as stocks allow.
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3724 - Belgian Saison
from £5.75
This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 32°C or the use of a secondary strain can accelerate attenuation.
Flocculation is low and the apparent attenuation is 76-80%. This strain is best fermented in the range 21-35°C.
It's Alcohol Tolerance is 12% ABV.
