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.
-
3638 - Bavarian Wheat
from £5.75
A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
The flocculation is low and the apparent attenuation is 70-76%. The temperature range is 18-24°C and the alcohol tolerance is 10% ABV.
