FERMOLAGER CRISP

A versatile bottom-fermenting yeast that gives the beer a fresh “crisp” note, i.e. a clean and elegant character. Originating from Mexico City, this yeast brings out the aromas of malt and hops and ensures a balanced taste and exceptional drinkability thanks to its dry finish. It enables high fermentation even at lower temperatures than those traditionally used for the fermentation of lager beers.

Aroma and flavor characteristics:

Brews perfectly crisp, clean and well-balanced lager style beers with a dry finish and a high drinkability factor. The yeast ferments efficiently resulting in little to no residual sugars in the beer giving a crisp, dry finish and a clean aftertaste. It is the perfect yeast for lager brewing aficionados.

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Allergen-free

GMO free

Specifications
Remarks
Use
Other

Specifications

Parameter	Minimum	Maximum	Unit
Apparent attenuation	75	85	%
Fermentation temperature (°C)	10	13	°C
Fermentation temperature (°F)	50	55	°F
Flocculation	High
Alcohol tolerance	10		% ABV
Total esters	Low
H2S (sulphur notes)	Low
POF (phenolic notes)	Negative
STA-1	Negative

Remarks

If possible, store in vacuum-sealed packaging, dry and odor-free at 4°C / 40°F.

Avoid contact with air. Do not freeze.

Once the packaging has been opened, the yeast should be used immediately.

AEB Brewing Yeast are tested to a high and rigorous standard and are only released to the market when all quality, safety and reliability parameters are met.

Use

It is generally recommended that active dry yeast is pitched directly into the wort without prior rehydration. If direct pitching is not feasible the yeast can be hydrated and pitched in liquid form. To rehydrate dissolve the dry yeast in sterile water or in wort at 10-13°C / 50-55°F at a ratio of 1:10. Stir gently and leave for approximately 20 minutes. Gently stir again and add to the cooled wort in the fermenter. To avoid yeast stress, ensure temperature fluctuations are minimal.