Dry Beer Yeast

This strain is deal for aromatic and Belgian Ales.  It is a fruity-driven strain, delivers high mouthfeel and body to the beer.  Does not produce phenols (spicy/clove-like aromas).  Yeast with a medium sedimentation (forms no clumps), but a powdery haze when resuspended in the beer. Apparent Attenuation: 68-72% Esters Production: Medium Sedimentation: Medium Beer Styles: Blond, Dubbel, Tripel, Quadrupel, Strong English Ales, and suitable for NEIPAs 11.5 gram package

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A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning.

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LALBREW® DIAMOND LAGER YEAST LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. QUICK FACTS Beer Styles:  Lagers Aroma:  Neutral Attenuation:  High Fermentation Range:  10 - 15°C (50 - 59°F) Flocculation:  High Alcohol Tolerance:  13% ABV Pitching Rate:  100-200g/hl to achieve a minimum of 5-10 million viable cells/ml MICROBIOLOGICAL PROPERTIESClassified as a Saccharomyces pastorianus, a bottom fermenting yeast.Typical Analysis of LalBrew® Diamond yeast: Percent solids  93% – 97% Living Yeast Cells  ≥  5 x 109 per gram of dry yeast Wild Yeast  < 1 per 106 yeast cells Bacteria  < 1 per 106 yeast cells BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew® Diamond yeast exhibits: Vigorous fermentation that can be completed in 5 days High attenuation and High flocculation Neutral Flavor and Aroma, typical of traditional Lagers The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For Diamond yeast, a pitch rate of 100 – 200g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.  REHYDRATION Rehydration of Diamond in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 25-30°C (77-86F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 25-30°C (77-86F). Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Inoculate without delay into cooled wort in the fermenter. Diamond yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE Diamond yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). Diamond will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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MANGROVE JACK'S CS DRIED YEAST NEW WORLD STRONG ALE M42 - 10G A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.Suitable for IPA's, Porters, Russian Imperial Stouts and more.Attenuation: HighFlocculation: Very HighUsage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 16-22 degrees C (61-72 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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A fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Every batch is PCR tested to ensure contamination free yeast.  Dosage:One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:NECTAR yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 64-72°F (18-22°C). Optimum Fermentation Temp: 64-72°FFlocculation: MediumAlcohol Tolerance: 12% ABVSimilar Strains: N/A Attenuation: 75-80%Gluten-free

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 M66 Hophead Ale Yeast is suitable for New England IPAs, Juicy IPAs, Hazy IPAs, American IPAs, American Pale Ales, and more. Attenuation: Medium (74-82 %) Flocculation: High (4/5) Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment at 18-22°C (64-72°F). Storage Recommendations: Store below 10°C (50°F). Mangrove Jack's Yeast Pamphlet

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Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. In classic open fermentation vessels, the yeast can be skimmed of the top in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock. MICROBIOLOGICAL PROPERTIESClassified as a Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of Munich Classic Yeast: Percent solids: 93% - 97% Living Yeast Cells  ≥  5 x 109 per gram of dry yeast  Wild Yeast  < 1 per 106 yeast cells Bacteria:  < 1 per 106 yeast cells Finished product is released to the market only after passing a rigorous series of tests*According to the ASBC and EBC methods of analysisBREWING PROPERTIESIn Lallemand's Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits:  Vigorous fermentation that can be completed in 4 days. Medium to High Attenuation and Low Flocculation. Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove. The optimal temperature range for Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.Munich Classic has an ABV tolerance of 9%. REHYDRATIONRehydration of Munich Classic is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast.Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust temperature to that of the wort and inoculate without delay.Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors.Munich Classic yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery's SOP for yeast handling. STORAGEMunich Classic yeast should be stored dry below 10C° (50°F)Munich Classic will rapidly lose activity after exposure to air. Do not use 11g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.Do not use yeast after expiry date printed on the pack.  11g Pack

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This yeast strain is recommended for well-attenuated beers.  It produces fruity, floral and phenolic notes and also a dry character.  Produces hightly refreshing beers and it is ideal for Belgian-Saison style beers. Apparent Attenuation: 89-93% Esters Production: Medium Sedimentation: Slow 11.5 gram package

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LalBrew® Wit (formerly Munich Wheat) yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew® Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock. Microbiological Properties Classified as a Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew® Wit Yeast: Percent solids  93% – 97% Living Yeast Cells  ≥  5 x 109 per gram of dry yeast Wild Yeast  < 1 per 106 yeast cells Bacteria  < 1 per 106 yeast cells Finished product is released to the market only after passing a rigorous series of tests *According to the ASBC and EBC methods of analysis Brewing Properties In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits: Vigorous fermentation that can be completed in 4 days Medium to High attenuation and Low flocculation Aroma and flavor is somewhat estery with banana notes The optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to22°C(72°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

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Traditional farmhouse yeast from Voss, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a clean flavor profile with hints of orange peel & citrus. Every batch is PCR tested to ensure quality. Dosage:One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:VOSS yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 68-104°F (20-40°C). Optimum Fermentation Temp: 68-104°FFlocculation: Medium to HighAlochol Tolerance: 12% ABV (LalBrew® Voss 12%) Attenuation: 75-80%Similar Strains: WLP520, OYL061Gluten-free

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LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by with partnership with Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. Beer Styles: Hop-Forward Beers Aroma: Peach, Citrus, Tropical Fruit Attenuation Range: 75 - 84 % Temperature Range: 18 - 22°C (64 - 72°F) Flocculation: Medium Alcohol Tolerance: 10% ABV Pitching Rate: 50 - 100g/h Why is LalBrew Pomona™ a game-changer?It is a great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze. High biotransformation potential Unique flavor profile with notes of peach, citrus, and tropical fruits Selected for fermentation in high-gravity and highly hopped wort Haze-positive for stable haze Robust and repitchable

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SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry micro granular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling. Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. SAFBREW™ BR-8 SENSORY PROFILE SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. SAFBREW™ BR-8 TECHNICAL FEATURES Dosage/Temperature Optimal fermentation temperature 15°C – 25°C (59°F – 77°F).  Instructions of use: Rehydratation:  SafBrew™ BR-8 should not be rehydrated directly in the beer. Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream. Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2  (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast. Carbonation will be achieved in 1 to 3 months of maturation. *At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months. SAFBREW™ BR-8 TYPICAL ANALYSIS Viable yeast : > 5.0 *109 cfu/g Purity : Lactic acid bacteria: < 1 cfu /106 yeast cell Acetic acid bacteria: < 1 cfu /106 yeast cell Pediococcus: < 1 cfu /106 yeast cell Total Bacteria: < 5 cfu /106 yeast cell “Wild” Yeast1: < 5 cfu /106 yeast cell Pathogenic micro-organisms: in accordance with regulation Analysis done according to our HACCP study.1Other than Brettanomyces spp. SAFBREW™ BR-8 STORAGE & SHELF LIFE Storage The 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 times (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at a controlled temperature (below 15°C/59°F). Shelf life 24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39.2°F) and used within 7 days of opening. Do not use soft or damaged sachets. Each 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.

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World-renowned yeast strain selected for the production of wheat beers in the typical German style, notably Weizen beers. Producing medium attenuation, robust phenolic character (clove and pepper) and distinct estery notes (fruity and floral). Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.  Usage Rate: 0.07 – 0.11 oz/gal Fermentation Temperature: 64.4°F - 78.8°F Flocculation: Medium Storage: Store in cool (<59°F), dry conditions. Total Esters: High Shelf Life: 36 months from production date. 7 days from opening. Viable Cells At Packaging: 1.0 *1010 cfu/g Data Sheet  

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Developed for the production of flavorful wheat beers, specifically the classic Belgian Witbier, Fermentis SafAle™ BW-20 imparts neutral fruity flavors and the style’s desired notes of clove and pepper.  Against this mild backdrop traditional additions such as coriander and citrus peel shine bright.   This strain leaves small amounts of maltotriose unfermented, contributing additional mouthfeel to the beer. Expect medium sedimentation to form without clumps, which appears as a powdery haze when resuspended in the beer.  Usage Rate: 0.07 – 0.11 oz/gal Fermentation Temperature: 64.4°F – 78.8°F Flocculation: Low Storage: Store in cool (<59°F), dry conditions. Total Esters: High-Medium Shelf Life: 36 months from production date. 7 days from opening. Viable Cells At Packaging: 1.0 *1010 cfu/g  

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SafBrew™ HA-18 is powerful solution which will produce a lot of flavours in the final beer, thanks to high ester release. This mix will also produce phenols, giving a potentially clove or spicy flavor to the beverage. This product is All-In-1™ SafBrewTM HA-18 is a powerful solution (consisting of POF+ Active Dry Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers - such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast). Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC3.2.1.3), Emulsifier E491 (Sorbitan monostearate) SAFBREW™ HA-18 OVERVIEW Total Esters: High Total sup.alcohols: High Apparent attenuation: 98-102% Floculation: – Sedimentation: Medium  Dosage/Temperature 20-32 grams per 5.28 gallons of wort at ideally 77.0°F – 95.0°F (25°C – 35°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 32 °C (68.0°F – 89.6°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor SafBrew HA-18 is not suitable for re-pitching and for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 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. 25 gram packet

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A popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters.  Every batch is PCR tested to ensure contamination free yeast.  Dosage:Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:BERLIN yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 54-62°F (12-17°C). Optimum Fermentation Temp: 54-62°FFlocculation: HighAlcohol Tolerance: 9% ABV Attenuation: 78-85%Similar Strains: WLP820, WY2206, S-23Gluten-free

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SafBrew™ LD-20 is an All-In-1™ solution from Fermentis especially for dry lagers with a fairly neutral flavor profile. With the influence of the selected yeast, this solution performs in many different brewing conditions, at low temperature fermentation. This product is All-In-1™ SafBrewTM LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrewTM LD-20 consists of both Active Dry Yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins. Ingredients: Yeast (Saccharomyces pastorianus ), Glucoamylase from Aspergillus niger (EC 3.2.1.3), Maltodextrin, Emulsifier: Sorbitan monostearate (E/INS 491) SAFBREW™ LD-20 OVERVIEW Total Esters: Low - Medium Apparent attenuation: 98-102% Floculation: + Sedimentation: Fast Dosage/Temperature 30-45 grams per 5.28 gallons of wort at ideally 53.6°F – 68.0°F (12°C – 20°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 12°C – 20 °C (53.6°F – 68.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor SafBrew LD-20 is not suitable for re-pitching and for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 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. 25 gram packet

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SafBrew™ DW-17 is an All-In-1™ solution from Fermentis especially for dry complex beers with fruity, woody and slight acidic characters. This product is All-In-1™ SafBrewTM DW-17 is a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and complex beers with fruity, woody and slight acidic characters. SafBrewTM DW-17 is also recommended to ferment very high density wortsallowing a level of alcohol until 17 ABV. Ingredients: Yeast (Saccharomyces cerevisiae POF+), Glucoamylase from Aspergillus niger (EC 3.2.1.3), Maltodextrin, Emulsifier: sorbitanmonostearate (E/INS 491) SAFBREW™ DW-17 OVERVIEW Total Esters: High Total sup.alcohols: High Apparent attenuation: 98-102% Floculation: – Sedimentation: Medium  Dosage/Temperature 20-32 grams per 5.28 gallons of wort at ideally 68.0°F – 89.6°F (20°C – 32°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 32 °C (68.0°F – 89.6°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor Not suitable for re-pitching or for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 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. 25 gram packet

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SafBrew™ DA -16 is an All-In-1™ solution from Fermentis especially for dry, hop forward, fruity beers. With the influence of the selected yeast, this solution is not only efficient and practical, it also enhances distinct hop characters and fruity esters. The perfect solution to make deliciously dry, fruity beers and amazing aromas, in a variety of ABV levels. This product is All-In-1™ SafBrew™ DA-16 is a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and flavorful beers, particularly fruity and hoppy ones such as Brut IPAs. SafBrew™ DA-16 is also recommended for very high gravity wort, allowing a level of alcohol up to 16% ABV. Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (Sorbitan monostearate) SAFBREW™ DA-16 OVERVIEW Total Esters: High Total sup.alcohols: High Apparent attenuation: 98-102% Floculation: – Sedimentation: Medium  Dosage/Temperature 20-32 grams per 5.28 gallons of wort at ideally 68.0°F – 89.6°F (20°C – 32°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 32 °C (68.0°F – 89.6°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor SafBrew DA-16 is not suitable for re-pitching and for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 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. 25 gram packet

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