FERMO BREW NECTAR

FERMO Brew Nectar is obtained by hybridization. It can be used for specialty beers with a candy and yellow fruit flavor profile. Thanks to its medium nutrient requirements, this yeast strain produces a pleasantly full-bodied profile even in the early stages of fermentation and also makes it possible to produce non-alcoholic or low-alcohol beers with elegant aromatic berry notes using the fermentation interruption method (<0.5 % vol.).

Aroma und Geschmackseigenschaften:

An aromatic yeast strain that imparts yellow or stoned-fruit-like characters of peaches and nectarines, and candy-like aromas.

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Allergenfrei

Frei von GVO

Specifications
Remarks
Use
Other

Specifications

Parameter	Minimum	Maximum	Unit
Apparent attenuation	65	69	%
Fermentation temperature (°C)	11	16	°C
Fermentation temperature (°F)	52	61	°F
Flocculation	Medium
Alcohol tolerance	14		% ABV
Total esters	High
H2S (sulphur notes)	Low
POF (phenolic notes)	Positive
STA-1	Negative

Remarks

FERMO BREW NECTAR enhances aroma-active thiols in the early stage of fermentation. Phenolic compounds (POF+) are produced in the later stages of fermentation. Yeast nutrients from the FERMOPLUS® range will further enhance the aroma profile. For low alcohol beers a pH correction is recommended. Despite the high alcohol tolerance FERMO BREW NECTAR produces low volumes of alcohol during fermentation making it particularly suited for brewing low and non alcohol beers.

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 11-16°C / 52-61°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.

Pitching-Rate

Pitch directly into the wort in the fermenter, at pitch rate of:
25 – 50g/hl of cool wort at 11-16°C / 52-61°F
The pitch rate is dependent on the brewing process conditions and will affect the fermentation performance and the final taste profile of the beer.
High gravity, high adjunct or high acidity fermentations may require higher pitching rates and the addition of yeast nutrients.