This Craft Ale Yeast has been specially selected for use when brewing top fermented Beers and Ales.

There are many different strains of Ale Yeast available on the UK market today, we chose ours as it has the following characteristics -

• This yeast originates from America and is used today by a large number of commercial craft breweries both in the UK and abroad and has a proven track record for reliability within the industry.
• It has an excellent fermentation capacity and ferments very quickly.
• This yeast is particularly tolerant to alcohol so can be used for both primary and secondary fermentation to make medium and higher strength American style Ales and Beers.
• This strain has good sedimentation properties at the end of the fermentation.
• The percentage of sugars converted into alcohol at the end of the fermentation (the final attenuation degree) of this yeast strain is very high which will generally produce a drier beer with a higher ABV.

How much yeast is needed -

5 grams of yeast for a 40 pint (23 litre) brew being fermented at between 16 and 22 degrees Celsius. If you are fermenting at a lower temperature then we suggest adding a bit more.

How to use the yeast -

You can just stir the dried yeast directly into the wort to be fermented but we recommend rehydrating the yeast first. This will confirm that the yeast is working well and it also gives the best start to the fermentation possible.

How to rehydrate the yeast - 

In a sterilised container put 100ml of water that has been boiled and the temperature reduced until it is lukewarm. Add the yeast and 6 to 7grams (approx 1 teaspoon) of household sugar, loosely cover and leave in a warm place for 20 to 30 minutes until you can see bubbles appearing on the surface of the liquid, then pour directly into the fermentation vessel containing the wort.