Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop the yeast as soon as possible after fermentation.

FERMENTATION TEMPERATURE: 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) DOSAGE INSTRUCTIONS: 50 to 80 g/hl in primary fermentation 2.5 to 5g/hl in bottle conditioning