{"title":"Fermentis","description":"","products":[{"product_id":"yeast-s-04-safale-11-5gm","title":"YEAST S-04 SAFALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003cdiv\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152601265,"sku":"11900-11.5GM","price":4.25,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152634033,"sku":"11900-500GM","price":101.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11900-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-s-23-saflager-11-5gm","title":"YEAST S-23 SAFLAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003cdiv\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152666801,"sku":"11902-11.5GM","price":7.25,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152699569,"sku":"11902-500GM","price":186.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11902-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-s-33-safbrew-11-5gm","title":"YEAST S-33 SAFBREW","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. \u003c\/li\u003e\n\u003cli\u003eYeast with a medium sedimentation: forms no clumps but a powdery haze when re-suspended in the beer.\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using S-33 would be NEIPA's, English IPA’s, English Bitters, English Browns and milds, English Pale, Brown Porter, Barleywines, Cream Ale, Old Ale, English Barleywine, Scotch and Scottish Ales, Trappist Single, Belgian Dubbel, Belgian Tripel, Belgian Dark Strong Ale.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch5\u003e\u003cdiv style=\"font-size: small; font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h5\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152732337,"sku":"11904-11.5GM","price":5.15,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152765105,"sku":"11904-500GM","price":87.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11904-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-t-58-safbrew-11-5gm","title":"YEAST T-58 SAFBREW","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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Often used in the production of Belgian style beers.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 70%, has a temperature range of 12-25°C ideally 15-20°C, total bacteria of less than 5\/ml. \u003c\/li\u003e\n\u003cli\u003eYeast with good sedimentation, forms no clumps but a powdery haze when resuspended in the beer. Pitching rate in primary fermentation 2.5 to 5 g\/hl and for bottle conditioning 50 to 80 g\/hl at 20°C.\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using T-58 would be Belgian Blonde Ale, Belgian Tripels, Belgian Golden Strong, Belgian Dark Strong, Belgian IPA, Belgian Dubble, Belgian Witbier.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch5\u003e\u003cdiv style=\"font-size: small; font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h5\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":44691152797873,"sku":"11906-11.5GM","price":3.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11906-11.5gm.jpg?v=1727695803"},{"product_id":"yeast-us05-safale-11-5gm","title":"YEAST US05 SAFALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eUS-05 SAFALE\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAmerican ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 81%, has a temperature range of 12-25°C ideally 15-22°C, total bacteria of less than 5\/ml and medium flocculation. \u003c\/li\u003e\n\u003cli\u003ePitching rate 50 to 80 g\/hl at 20°C\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using US-05 would be American Pale Ale, American IPA, American IIPA, American Stout, American Amber\/Red, American Brown, American Barleywine, American Wheat \u0026amp; rye, Specialty\/Fruit\/Veg\/Spiced beers, Robust Porter*, Cream Ale, Kolsch, Blonde Ale, Irish Red** and Scottish shilling beers, Dry Stout, Dusseldorf Alt .\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch5\u003e\u003cdiv style=\"font-size: small; font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h5\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152830641,"sku":"11908-11.5GM","price":4.25,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152863409,"sku":"11908-500GM","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11908-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-wb-06-safbrew-11-5gm","title":"YEAST WB-06 SAFBREW","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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Produces subtle estery and phenol flavour notes typical of wheat beers. \u003c\/li\u003e\n\u003cli\u003eAllows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 86%, has a temperature range of 12-25°C ideally 18-24°C, (for clover flavours it should be below 22°C and for banana flavours above 23°C), total bacteria of less than 5\/ml and high flocculation. \u003c\/li\u003e\n\u003cli\u003ePitching rate 50 to 80 g\/hl at 20°C.\u003c\/li\u003e\n\u003cli\u003eSome recommendations for WB-06 yeast are the traditional heffeweizen beers, dunkelweizen, weizenbocks, Belgian Wit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152896177,"sku":"11910-11.5GM","price":5.9,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152928945,"sku":"11910-500GM","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11910-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-k-97-safale-11-5gm","title":"YEAST K-97 SAFALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eK-97 SAFALE \u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGerman ale yeast selected for its ability to form a large firm head when fermenting. \u003c\/li\u003e\n\u003cli\u003eSuitable to brew ales with low esters and can be used for Belgian type wheat beers. \u003c\/li\u003e\n\u003cli\u003eIts lower attenuation profile makes for beers with a good mouthfeel. \u003c\/li\u003e\n\u003cli\u003eThis ale yeast works at a wide temperature range between 12-25°C (53.6-77°F) but ideally between 15-20°C (59-68°F). \u003c\/li\u003e\n\u003cli\u003eHighly flocculant.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152961713,"sku":"11911-11.5GM","price":4.7,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152994481,"sku":"11911-500GM","price":104.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11911-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-w34-70-saflager-11-5gm","title":"YEAST W34\/70 SAFLAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eW-34\/70 SAFLAGER\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eThis famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34\/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 83%, has a temperature range of 9-22°C ideally 12-15°C, total bacteria of less than 5\/ml and high flocculation. \u003c\/li\u003e\n\u003cli\u003ePitching rate recommended is 11.5g (one sachet) in 10-15 litres of wort at room temperature (9-22°C) and 23g (2 sachets) in 10-15 litres of wort at 11-15°C.\u003c\/li\u003e\n\u003cli\u003eSome recommendations for W-34\/70 yeast are German Pilsner, Vienna Lager, American Amber Lagers, Bohemian Pilsners, Classic American Pilsner (Pre-Prohibition Lager), Dortmunder Export.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003ch5\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h5\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691153027249,"sku":"11912-11.5GM","price":8.1,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691153060017,"sku":"11912-500GM","price":174.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11912-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-s-189-saflager-11-5gm","title":"YEAST S-189 SAFLAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eS-189 SAFLAGER \u003c\/h3\u003e\u003ch3\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eOriginating from the Hurlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral beers with high drinkability.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 84%, has a temperature range of 9 - 22°C ideally 12 - 15°C, total bacteria of less than 5\/ml and high flocculation. Pitching rate 80 to 120 g\/hl at 12°C.\u003c\/li\u003e\n\u003cli\u003eRecommended to use S-189 yeast with German style Lagers.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h3\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003ch3\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h3\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003ch5\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h5\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691153092785,"sku":"11914-11.5GM","price":6.15,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691153125553,"sku":"11914-500GM","price":169.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11914-11.5gm.jpg?v=1727695719"},{"product_id":"yeast-be134-safale-11-5-gm-1","title":"YEAST BE134 SAFALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eBE-134 SAFALE\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBE-134 yeast is a high attenuating strain recommended for Belgian Saison style beers promoting fruity aromas and spicy characters such as clove notes.\n\u003c\/li\u003e\n\u003cli\u003eTo get these spicy notes and fruity aromas, this yeast is designed to be used at higher than usual fermentation temps (up to 28 degrees C.) and will work well in those warmer months.\n\u003c\/li\u003e\n\u003cli\u003eRecommended to use BE-134 yeast with Belgian Saison style beers.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\n\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\n\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. \u003c\/li\u003e\n\u003cli\u003eMost of the complications listed above can be avoided easily by using right methods of brewing.\n\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. \u003c\/li\u003e\n\u003cli\u003eThis method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. \u003c\/li\u003e\n\u003cli\u003eIt consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. \u003c\/li\u003e\n\u003cli\u003eFurthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\n\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\n\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\n\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. \u003c\/li\u003e\n\u003cli\u003eHowever, there are still two mains things to consider:\n\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids. A good aeration is needed – but this air supply can also bring contamination if poorly filtered.\u003c\/li\u003e\n\u003cli\u003eThe other way to avoid these problems will be to use a range of Active Dry Yeasts.\n\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. \u003c\/li\u003e\n\u003cli\u003eTo serve this purpose, active dry yeasts are widely recommended. \u003c\/li\u003e\n\u003cli\u003eThis type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eReliability\n\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\n\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\n\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\n\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\n\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\n\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\n\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\n\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\n\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":44859768668337,"sku":"11913-11.5GM","price":5.65,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11916-11.5gm_5d29f057-ff55-414b-a839-dda5107901b2.jpg?v=1731390780"},{"product_id":"yeast-w-68-safale-weihenstephan-wheat-beer","title":"YEAST W-68 SAFALE (Weihenstephan Wheat Beer)","description":"\u003ch3 class=\"richp\"\u003eW-68 Safale Yeast (Weihenstephan Wheat Beer).\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSafAle W-68™, for the production of aromatic German style wheat beers with typical phenolic (clovy) character and rich in fruity and banana notes.\u003c\/p\u003e\n\u003cp\u003eSpecialty yeast selected for the production of aromatic beers with typical phenolic character (clove and peppery notes) and rich in fruity and floral flavours.\u003c\/p\u003e\n\u003cp\u003eSuitable for a great variety of wheat-base beers and fruity-spicy oriented styles.\u003c\/p\u003e\n\u003cp\u003eYeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eDosage\/Temperature\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e50 to 80 gm \/ hL (0.07 – 0.11 oz\/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eUsage\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e① Direct pitching:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDirect pitch in the fermenter at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e② With prior rehydration:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eo Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).\u003c\/p\u003e\n\u003cp\u003eo Leave to rest 15 to 30 minutes\u003c\/p\u003e\n\u003cp\u003eo Gently stir\u003c\/p\u003e\n\u003cp\u003eo Pitch in the fermenter.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTypical Analysis.\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eViable yeast \u0026gt; 1.0 *10\u003csup\u003e10 \u003c\/sup\u003ecfu\/g\u003c\/li\u003e\n\u003cli\u003ePurity : \u0026gt; 99.9 %\u003c\/li\u003e\n\u003cli\u003eLactic acid bacteria: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\n\u003cli\u003eAcetic acid bacteria: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\n\u003cli\u003ePediococcus: \u0026lt; 1 cfu \/10\u003csup\u003e7 \u003c\/sup\u003eyeast cell\u003c\/li\u003e\n\u003cli\u003eTotal Bacteria: \u0026lt; 5 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\n\u003cli\u003e“Wild” Yeast*: \u0026lt; 1 cfu \/10\u003csup\u003e7 \u003c\/sup\u003eyeast cell\u003c\/li\u003e\n\u003cli\u003ePathogenic micro-organisms: in accordance with regulation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"richp\"\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"richp\"\u003e\u003cspan\u003eYeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E\/INS 491)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eStorage\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eThe product must be stored\/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 6 months, the product can be stored\/transported at ambient temperature below 25°C\/ 77°F.without affecting its performances Peaks up to 40°C\/104°F are allowed for a limited period of time (less than 7 days in total). For prolonged storage time (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at controlled temperature (below 15°C\/59°F).\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cb\u003eShelf life\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEach Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":46686905925809,"sku":"11909-11.5GM","price":5.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11909-Fermentis-SafAle-W-68.jpg?v=1772601510"}],"url":"https:\/\/brewmartwholesale.com.au\/collections\/fermentis.oembed","provider":"Brewmart Wholesale","version":"1.0","type":"link"}