BELGIAN STRAIN: Suitable for anything Belgian – i.e. a strong & phenol rich blonde, a spicy golden ale, or light or dark abbey ales. Beers fermented with our Belgian have that classic Belgian ale flavour - i.e. hints of clove with distinctive fruity esters and banana character. For a more intense flavour ferment at its higher end.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 59 - 82°F (15 - 28°C); ATTENUATION: (77-83%); FLOCCULATION RATE: 70-72%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 7.5%/9.5% ABV (Double pitch if a higher abv is required)
KöLSCH STRAIN: Kölsch lager ale yeast is a top fermenting lager clone yeast and produces a clean lager aroma without the associated sulphur. This yeast is perfect for most kinds of lager. Ferment at lower temps for a cleaner taste and extended lagering time will produce a cleaner brew. 2 packs may be required if fermenting below the recommended temperatures. Can’t ferment at 15c? Room temp will do just fine… COLD AGE FOR 8 WEEKS for best results.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 15 - 22°c; ATTENUATION: (75-82%); FLOCCULATION RATE: 75-80%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 6.8%-9% ABV
KRISTALLWEIZEN STRAIN: A top-fermenting wheat beer yeast that ferments clear and imparts hints of banana and clove esters, balanced with spiced aromas. Ferment at the higher end for a more robust flavour. This yeast produces a silky mouthfeel and rich body.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 59 - 95°F (15 - 35°C); ATTENUATION: (73-79%); FLOCCULATION RATE: 70-73%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 7.4%/8.7% ABV (Double pitch if a higher abv is required)
GENERAL ALE YEAST: Suitable for US Pales, English Ales, Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. A top-fermenting ale yeast suitable for a variety of full bodied ales, with good depth.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 16-25°C; ATTENUATION: (73-82%); FLOCCULATION RATE: 75%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 6.5%/9% ABV (Double pitch if a higher abv is required)
INSTRUCTIONS: Although Crossmyloof Yeasts don’t require rehydration, cleaner, quicker and more professional results will be produced if rehydrated before use. For all strains add the sachet contents to 100ml of water previously boiled and adjusted to a temperature between 21-25°c. If fermenting at a lower temp (i.e. using Kolsch at a lower temp), rehydrate using 100 ml of 17-20°C water. Stir gently into a yeast cream, let stand for 15-20 minutes then add yeast cream directly to wort. Alternatively the dry yeast can be added directly to the wort by sprinkling onto the surface and leaving to stand for 10-15 minutes before stirring. Aerate your wort once the yeast has been pitched for 5 minutes
STORAGE: Store in original packaging at below 50°F (10°C) for optimum 29 month life. At 68°F (20°C) storage temperature viability will remain high for 12 months. At 86°F (30°C) storage temperature viability will remain high for 4 months. Above 86°F (30°C) viability and yeast condition will become seriously compromised within 6 weeks
